The Tapioca
Extracted
from cassava root, here in Brazil
tapioca is used for different types of meals. In beiju (or biju), the
tapioca is moistened, strained through a sieve to become a coarse
flour, then sprinkled onto a hot griddle or pan, where the heat makes
the starchy grains fuse into a flatbread which resembles a grainy
pancake.
Then
it may be buttered and eaten as a toast (its most common use as a
breakfast dish)
and is usualy served warm.. It may also
be filled or topped with either salgados (salty
ingredients) or doces (sweet
ingredients). That
way, tapioca can be used as breakfast, dinner and even dessert.
You
can fill it with butter, cheese, ham, bacon, chocolate, condensed
milk, strawberry and everything your imagination can reach.
The Tacacá
Tacacá
is a soup, common here in North of Brazil, particularly the states of Acre,
Amazonas, Rondônia and Pará, and is well loved and widely consumed.
It is made with jambu (a native variety of paracress), and tucupi (a
broth made with wild manioc), as well as dried shrimpsand small
yellow peppers. It must be served extremely hot in a cuia.
Tapioca
and tacacá are only examples of the delicious cuisine you'll find
here. Get ready, the fun is not only on parties, it is also right in
front of you in your dinner plate.
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