Showing posts with label brazilian food. Show all posts
Showing posts with label brazilian food. Show all posts

Monday, 10 October 2016

Brigadeirão, Brazilian chocolate flan recipe



The brigadeiro  (Portuguese for Brigadier); is a common Brazilian sweet, created in 1940. It is common throughout the entire country and is present in almost all the major Brazilian celebrations.
The brigadeiro is made from condensed milk, cocoa powder, butter and covered with chocolate sprinkles. It's a childhood favourite.

This sweet is so popular that it has been the inspiration for many other spin-offs like ice creams, cake topping, sauces, etc.  This recipe is a twist on the pudim-de-leite, another famous Brazilian dessert very much like a creme caramel, but this recipe adds chocolate and sprinkles just like brigadeiro!

Brigadeirão recipe


Ingredients
1 can of condensed milk (395g)
1 can of double (heavy) cream (400g)
100g of cocoa powder, I use Green & Blacks Organic
2 tablespoons of brown sugar
 1 tablespoon of butter at room temperature
 3 large organic eggs, at room temperature
 butter for greasing
 chocolate sprinkles to decorate

Method
1) grease a mould around 20cm x 9 cm deep. reserve.
2) pre-heat the oven 180 ° C
3) Blend the condensed milk, cream, chocolate powder, sugar, butter and eggs. When smooth, pour into a rounded shaped mold with a central hole (20cm in diameter) greased well with butter.
4) Cover with aluminum foil and bake in a water bath in a medium oven (170 ° C) for about 1 hour and 30 minutes.  Leave to cool down a bit for 30m minutes
5)Unmold still warm and decorate the entire surface with chocolate sprinkles. Refrigerate for about 6 hours.
Brigadeirão
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Tuesday, 20 September 2016

Postcard from Manaus, Brazil


A guest post by my good friend Alan Kershaw and his foodie experience in Manaus, Brazil

Fish was what I wanted. Fish was what I got. It could hardly have been otherwise, in the heart of the Amazonas region with the world’s largest river (up to 25 miles wide) providing fish in even more abundance than my excellent fishmonger in London’s fashionable Stoke Newington. Enough for the schools of friendly pink dolphins who allowed us to swim with them, more than sufficient for the sparse local population, and plenty for us too.

Five days in Manaus – a bizarre baroque city in the middle of the vast forest, and now the buzzing hub of Brazil’s IT and other industries – gave ample opportunity to sample the distinctive local cuisine, focussed heavily on (you guessed it) fish.

In that short stay we experienced fruits of heartbreaking sweetness, the characteristic tapioca pancakes made on the spot with any filling you choose (try white cheese grilled with the exotic fruit tucumã), and something that I now recognise as – not to put too fine a point on it – a Great Dish of the World.

I’ll begin at the beginning. The Hotel Tropical – which incidentally I strongly recommend – produced a crunchily fresh salad, a real reviver after being catapulted from chilly São Paulo to a steamy climate where, if it gets as cold as 25 degrees, they go into long sleeves. There’s a way to lay out a salad and a way not to. This was the way.



Great start, followed by the ubiquitous fish Pirarucu (don’t look to me for translations: they probably don’t exist and, in any case, you’re unlikely to find them over here). Pirarucu, another local fish,  can grow up to two metres long so a big one will feed an extended family.

They come as fillets cooked in a variety of ways – breadcrumbed alla milanese is a popular option – and with various sauces based on local vegetables and spices, mild compared with my expectations though ferocious bottled sauces and pickled peppers are provided at every meal, for the inquisitive and the courageous to add according to taste. Take care: I was a bit too courageous with a spoonful of these, mistaking them for beans, and went around with my mouth open for the rest of the day.

Pirarucu alla milanese


A local specialty is Pirarucu de Casaca, cooked as a stew with cassava flour, bananas, coconut milk, tomatoes, onions, chilis and green herbs. We picked it up at a street food stall (above, with a can of the Guaraná fizz that is yet to be overturned by Coke or Fanta). Filling, nutritious and, as I learned to say frequently in Amazonas, ‘muito gostoso’. The accompaniment was Vatapá, a sauce of bread, shrimp, coconut milk, peanuts and palm oil that is characteristic of the Bahia region (older readers: think Carmen Miranda). It’s surprisingly reminiscent of the kind of robust fish bisque you might get in a Paris bistro, underlining the surprisingly large number of Brazil/France connections you find in all parts of the country.

The Açai berry has been touted in the neurotic West as some kind of superfood – not sure I get that and, having seen the trees and the number of the tiny berries that are needed to produce even a small quantity of juice I doubt large scale production would be economic. But Brazil rates it high, its pulp forming a base for smoothies, sauces, ice creams and all sorts. It's bitter, earthy taste is not for everyone, and personally, I find a little goes a long way; but in an extravagant dessert designed for the legendary Brazilian sweet tooth, it offsets well the sugary sweetness of the cake, condensed milk, granola and other stuff that is likely to have been thrown in. Treat it with respect, though: its deep purple colour left charming but indelible stains on my best shorts.

Other fruits are, as I have said, spectacularly sweet. Only in Amazonas have I been able to eat the ‘indigestible’ core of a pineapple in the same way as the rest of the fruit – even elsewhere in Brazil you usually have to throw away that bit. Add in guava, papaya and passion fruit at least four times the size of the ones we see over here, and personally, I have little or no need for any other kind of dessert. Or breakfast, for that matter.

Main dishes are not all fish, of course. Brazilian taste extends to meat, beans, meat, rice and meat. Beans are usually presented as a side dish, pleasantly mushy. The rice is boiled with onions and maybe some spices – again, surprisingly mild considering the sauces available. For choice they will barbecue meat – beef, pork and chicken predominate - and it tends to come up a bit dry and too well cooked for my taste unless the meat is high quality, such as the gorgeous picanha steaks which, when perfect, run red on the plate.

Picanha, farofa and vinaigrette

As you see, the presentation will invariably include a dish of farofa – toasted manioc flour moistened with butter and flavoured with whatever they choose: bacon, eggs, garlic or parsley are not unusual. The idea is to sprinkle as much as you like of this on the meat. It adds crunchiness and some extra flavour but to the horror of Brazilian friends and family I can’t get the texture of sawdust out of my mind. Sorry.

The other pots in the picture are vinaigrette which is – well - vinaigrette; and a cup of juice from the Cupuaçu - local fruit – significant enough in the region to warrant its own festival which, conveniently comes early in the year so can be combined with Carnival: a typically labour-saving option. The juice – all this forest restaurant had on the drinks list (who needs anything else?) – is quite sour and needs sweetening but is mightily refreshing in the sticky forest climate.

Which brings me to the Great Dish of the World. Right in the centre of baroque Manaus, pretty well next door to the famous opera house (yes, opera house) Teatro Amazonas, is an unassuming restaurant called Tambaqui de Banda. You could easily miss it, but locals will tell you it’s the place to go. It looks nothing special, though it had a major refurb for the 2014 World Cup when in honour of the England team’s presence they took on some English-speaking staff and had the menu translated.

Get inside and the friendly welcome extends at once too cold local beers (Brahma, Bohemia). Plates of canapés appear by magic: soft cheese mini-pastel (like pasties, dry-fried); enormous breaded prawns to dip in Tucupi, a relatively mild pepper sauce popular enough for them to have to fill up the bottles three times a day; salad with another fishy dip. We feasted on the lot while we worked our way up and down the dog-eared (and obviously much-loved) menu.



Teasing ourselves before we got to the main item, we ordered a plate of six of these:

Caboco enrolado: a pirarucu (fish) mousse rolled in slices of fried banana and topped with a swirl of cream cheese

Don’t look much, do they? My photo is unlikely to do them justice. This is Caboco enrolado: a pirarucu (fish) mousse rolled in slices of fried banana and topped with a swirl of cream cheese. Utterly, utterly perfect and I would kill for the recipe. Six on the plate and there were five of us so it ended in a fight, but it was worth the hassle. Even then the best was yet to come.

And so the masterpiece. It’s their signature dish, and they call it (what else?) Tambaqui de Banda:


                 Before …




                                                          … during …

  
                                                                                                 … after …

This may have been caught in the Amazon but for me, this is just fish from the Planet Fish. It comes in various sizes so it can suit groups of different sizes. This was quite a big one and, as you see, it’s perfect for the kind of communal dining that’s so normal in Brazil. They bake it so that the skin is crisp and slightly burnt – I hear that in other places it can be baked in banana leaves, producing a gentler finish.

It was big enough to produce five decent sized steaks of a firm, meaty fish plus several fleshy ribs that wouldn’t be out of place at a barbecue. Fascinatingly, the aroma was strongly reminiscent of smoked bacon though infinitely more subtle. To say that we fell on it would be an understatement. We dived into it, swam, came up for air, dived again. We fought over it, each discreetly securing more than their share at each helping. We rolled it round our mouths to get the last fragment of flavour out of every bite. We hymned it, words giving way to uncivilised squeaks of pleasure so that I was no longer required to stretch my Portuguese to find new adjectives.

It took some time because decent behaviour eventually gave way to one of the pleasures I regard as essential to the enjoyment of food: you can prepare it, cook it, present it, smell it, talk about it, serve it, taste it, talk about it again. But there’s one more thing: if it’s worth the trouble, you must play with it. Take a look at the third photo: you should see a bone that’s been picked up, gnawed, turned round and round, relieved of every morsel that might get you closer to the soul of the dish you have just eaten. Tambaqui de Banda is like that.

Manaus is quite a long way, wherever you start from. In five days we sampled a good range, and there is much more to tell. In summary, though, I’d say the region amply bears out Brazil’s deserved reputation for diversity, quality, user-friendliness and communality, the local cuisine – as it should, anywhere - sufficiently underlining all those attributes. Get there if you can. I will certainly go back for more.

*- text and all photographs were taken by Alan on his trip to Brazil in August. 

Sunday, 14 August 2016

Brazilian dessert: Pudim de Claras - Meringue Flan




This dessert is so good; I can’t tell you how much, you must try it!
The solution for those 8 egg whites out of the 18 used in the Quindim recipe.  In Portugal, this dish is called Pudim Molotov. Apparently, It’s origin has roots in the wartime Europe. At the time, the Portuguese prepared this pudding to use the egg whites leftover from their typical egg-yolk based puddings they are so famous for.This delicate dish is white with treacle of caramel gleaming in the light makes it so pretty too. Another childhood sweet that is always in my mind and my oven!


 
Pudim de claras

Ingredients:

Pudim:
8 organic egg whites
200g  of caster sugar (1 cup)

caramel sauce:

200g of caster sugar (1 cup)
8 Tbsp of water ( divided)

Method:

Pudim:

1)Pre-heat  the oven at 180C (fan assisted) or 200C (not fan assisted)
2)Grease a pan with butter. The pan should have with a hole in the middle of 22 cm diameter.
3)Using a clean and grease-free electric mixer, beat the egg whites. Stirring constantly, gradually add the sugar until stiff peaks.
4)place the mixture in a greased pan, firmly to avoid air pockets, gently  tap pan onto the counter to avoid air bubbles.
5)bake in the hot oven (180 C), preheated in a water bath (bain-marie) for 35 minutes or until firm. It must look golden at the top.  It will raise about 4 fingers, and then it will  come down as it cools. Let cool slightly and unmold.
6) place in the fridge for at least 2 hours

caramel sauce:

1)place the sugar into a heavy-based frying pan, stir in 4 Tbsp  of tap water, then 2)place over medium heat until the sugar has dissolved.
3)turn up the heat and bubble for 5 min until you have light caramel colour.
4)Take off the heat. Leave the sauce to cool, if needed add 4 Tbsp of water to loosen it.



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Friday, 1 July 2016

Amazonian Flavours Supper Club in London


It's been a while since I've attended a supper club. Last Wednesday, I went back to one of the best in London, at The London Foodie, where Chef Jorge Baumhauer da Silva is having a chef residency, Taste of Amazon. I had the pleasure to sample some of the most exciting Brazilian fare available at the moment. 

Brazilian Chef Jorge comes from Belem, the capital of the state of Pará, which is a port city and gateway to Brazil’s lower Amazon region. The cuisine of Belem do Pará is considered to be indigenous, authentic and known for championing local ingredients.

Chef Jorge Baumhauer da Silva has over 20 years cooking experience. As the head chef at Ceviche Old Street, his cooking is vibrant, fresh, and well presented.

I was told that some ingredients and even some of the tableware were brought from Brazil to make the experience very genuine. The room looked so beautiful and inviting. The smells coming from the stove were captivating.  I had tried Amazonian food before in São Paulo many years ago, so I was very excited to have the opportunity to try it again in London.  
Chef Jorge Baumhauer da Silva






The evening started with a delicious cupuaçu caipirinha and deep fried ox cheek with breadfruit croquettes served with a tasty red guava and bird's eye chili jam for canapés. Cupuaçu is a tropical rainforest fruit related to cacao. It is very nourishing, and it has a unique tropical aroma. 

Next, we were guided to our seats and enjoyed a truly special dinner.
The dishes were so well crafted, with a touch of modern and creative interpretation.  The service was helpful and pleasant, but it would have been useful to have the menu at the table with descriptions.

At first, I thought the portion sizes were small, but after eight courses, I was glad about the scale of the portions - they were just right!
casquinha de caranguejo de Belem do Para - crab dish
The first course was Chef Jorge's take on dressed crab; crab two ways, seasoned white crab meat lovely presented on red mild flavoured radicchio leaf and deep fried crab, slightly crisp, served with a paste of coriander and parsley dusted with cassava grit  - lots of textures and colour.

Tiras de Hamachi with tomato vinaigrette perfectly paired with champagne
Tiras de Hamachi with tomato vinaigrette was the second course. A take on Peruvian Tiradito: Raw fish - Arapaima, Amazonian tomatoes (tamarillho) vinaigrette, decorated with deep fried fish skin. I really enjoyed the tamarillo sauce
superfood salad

The third course was a very creative dish, a vibrant superfood salad made of  avocado filled with açaí paste and amaranth grain, jambo (rose apple fruit) and passion fruit vinaigrette.  I could eat this dish anytime of the day including breakfast. 
Oxtail terrine

Terrine the Rabada com pupunha was the fourth course, an oxtail terrine with peach palm fruit, which is, in fact, the fruit of the palm tree. It was a revelation as I have never tasted it before.
Caruru
My favourite of the night was the fifth course, Caruru, a Northern Brazilian dish made of okra, palm oil, onion, dried shrimp, and toasted peanuts/cashew, served with a massive prawn and little rice ball - full of textures it was just perfect!
Maniçoba

Course number six was Maniçoba, a festive Amazonian dish. Made with leaves of the cassava, salted pork, dried meat, and smoked ingredients, such as bacon and sausage and boiled for a week! It was served with cassava grit, white rice and pork scratching.
Pato no tucupi - Duck  dish
The final savoury dish was one of the most famous dishes of the region, pato no tucupi, boiled duck cooked in tucupi, a sauce extracted from wild manioc root in Brazil's Amazon jungle that must be boiled for hours before being applied to any cooking. This plate was served with rice and plantain - fantastic!
I forgot how much I like rice with banana - thanks Chef Jorge for the reminder! 


Dessert
A condensed milk mousse topped with quinoa, chocolate and coffee soil, pop-corn of amaranth and decorated with edible mini rainforest orchid and fennel seed crest - That looked lovely, and it was a sweet, light finish to our meal.



For more info on prices and dates for next supper clubs contatc:
Luiz Hara - The London Foodie
jbaumhauerdasilva@gmail.com

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Thursday, 23 June 2016

Bolinhos de Chuva, Brazilian Mini Doughnuts recipe


Bolinho de chuva,  translates as rainy day doughnuts, it is one of those recipes that back home we usually you don't look it up, we just make it by heart or make up as you go along.   This recipe is the perfect treat on a raining day - so the name  Bolinho de Chuva ( rainy day little/mini doughnuts).  Wet outside and comfort treat in the house ideal pairing to a cup fo tea or coffee.
Nothing like a sweet childhood memory...

Bolinho de chuva, Brazilian rainy day doughnuts recipe


Yield:  about 20-25 (small doughnuts)

Ingredients
1 large organic egg
1 tablespoon butter, melted (15g)
1/2 cup of sugar, 90g
1/2 cup of whole milk, 100ml
1 cup of plain/all-purpose flour, 200g
1 teaspoon of vanilla extract
pinch of salt
2 teaspoons of baking powder (for cakes)
1L flavourless oil to deep fry

Decoration: powder sugar and grounded cinnamon

Method
1)In a bowl mix 1 egg, 1 tablespoon of butter (melted)  and 1/2 cup sugar
Mix well to form a light batter and the sugar has dissolved.
2)add 1/2 cup milk and 1 cup of flour , 1 teaspoon of vanilla extract, a pinch of salt and 1 dessert spoon of baking powder.
3)Blend everything very well.
4) Heat the oil in a deep pan to medium heat around 160-180C, drop the batter by teaspoonfuls into the hot oil.  Let the nuggets fry for around 4 minutes, max of 4-5 at a time.
5)take them out with a slotted spoon, drain on paper towels
6)coat them in a sugar mixed with cinnamon. Serve immediately.

Tips:
1) Keep an eye on the hot pan. Don't leave them frying in very high heat oil as it will burn outside and not cook on the inside.
2) a spoonful of chocolate powder too if you want for chocolate flavour
3) You can add any other spice to the batter and sugar sprinkle at the end
4) add a mashed banana to the batter for extra flavour.
5) you can serve with chocolate or salted caramel sauce on the side too.
6) you can add chocolate chips to the filling

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Monday, 7 March 2016

Pie, when pastry meets filling


Palm heart and Leek Pie

With Pie week upon us!  in fact, this week (7-13th March) -  what better way to celebrate than with a comforting homemade pastry.  It's right to say that ready-made pastry makes life easier. But homemade crusts taste so much better and the results are so satisfying.  This pastry recipe can be made in advance and it will keep for three to five days in the fridge well-wrapped up and a couple of months in the freezer.

Is this the ultimate pie perfection? I don't know but it is suitable for vegetarians and makes a deliciously firm and snappy crust.
The filling for my pie is palm heart, which is widely consumed in Brazil
I find them online and some supermarkets in London. (Sainsbury's, Ocado, Waitrose)
Join me in celebrating this much-loved classic and create your own signature pie with your favourite filling.

Palm heart and Leek Pie Recipe

Ingredients
Dough
• 500g all purpose flour
• 250g unsalted butter, room temperature
• 1&1/2 teaspoons salt
• 2 pinches of baking powder (for cakes)
• 150ml double cream (heavy)
• 2 organic eggs large, whole

Filling
• 2 x tablespoons of olive oil
• 1 mild chilli pepper
• 1 chopped leek, 150 g
• 1 white onion finely chopped
• 400g of  palm heart drained and chopped julienne
. 1 teaspoon of thyme
• a handful of parsley, chopped
• salt and pepper to taste
. 120 g Ham hock, cooked and shredded
• 300g cream cheese

brush:
• egg yolk

Method:
1) Start with the filling. The palm heart drain and chop into thin strips. reserve.
2) Saute in olive oil the chilli pepper- chopped, fry for 2 minutes.  Add the julienned leek and the chopped onion, cook over medium heat for 10 min. Add the palm heart, season, add the herbs. Let it cool then mix in the cream cheese and ham hock.  Reserve the filling. Preheat the oven to 180 C.
3) Prepare the dough, you can use the food processor it will take seconds to get the perfect mixture. Or manually make the dough - more fun! Either way, do not knead the dough too much, not to develop the gluten. Developing the gluten makes it less crumbly. Make a ball, wrap in cling film and place in the fridge for 30 minutes. The dough keeps for 4-5 days in the refrigerator or a couple of months in the freezer.
4) Open 2/3 of the dough and lay into your pie dish. No need to grease it.
5) Add the filling and smooth the surface.
6) Cover with the leftover dough and decorate to taste.
7) freeze again for 20 minutes.
8) Brush the unbaked pie with egg yolk.
9) Bake it for 25 min.

• You can eat it warm, or room temperature, and is perfect reheated.
Avoid too large pies dishes for this recipe, max 20 to  25 cm diameter

Happy Pie Week!
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Tuesday, 31 March 2015

Fish Friday, the Brazilian way: cod, prawns, chayote stew

cod, prawns, chayote stew
A simple, light and delicious recipe. The chayote with shrimp is a typical Brazilian recipe. It is one of the few Brazilian dishes that did not receive the interference of the Indians, they gave preference to the barbecue shrimp and rarely mixed the crustacean or fish with something else that was not cassava flour.

This stew was consumed in the centre of Rio de Janeiro in the late nineteenth century, with the influence of stews of Portuguese cuisine. The inclusion of chayote is credited to the cooks  at Confectioneria Colombo,  a cafe in Rio de Janeiro city centre, that over a century is one of the most respected establishment in the country. Today, they are the cultural and artistic heritage of the city. According to Brazilian chef and teacher Chris Leite, a survey to rescue the culinary history of this establishment says this stew with chayote was in the menus in 1894.
In Brazil, the dominant religion is Catholic and fish is traditionally served on the Friday before Easter Sunday. The addition of cod makes this recipe fuss-free, substantial and scrumptious family meal for Good Friday

Fish Friday the Brazilian way: cod, prawns, chayote stew
Fish dishes are not as hard to cook as you might think. Nowadays, supermarkets and fishmongers prepare the fish to order, so you don't have to. In the UK, one in five household admits they avoid fish altogether because they don’t know how to cook it. According to Asda  (UK supermarket) : 'Although the majority of families eat fish once a week, a huge 75% of people are still falling beneath the recommended weekly fish quota outlined by the UK industry authority on seafood, seafish, of two portions a week'.   Here is an easy, colourful recipe to cheer up any table. Fish and Seafood are recognised as the best natural source of Omega 3.
Happy and healthy start to Easter! 

Fish Friday, the Brazilian way: cod, prawns, chayote stew recipe

Serves: 4

Ingredients
400g of king prawn
Juice of 1 lime + peel

1/4 cup (tea) olive oil
1 large red onion chopped
2 or 3  cloves of garlic, minced
350g of peeled and diced (1cmx1cm) chayote (about 2 medium)
3 large tomatoes peeled and chopped
 1 cup of shrimp or fish broth (200ml)
½ cup (tea) of coconut milk (100ml)
handful of chopped parsley
handful of chopped coriander (
cilantro)
 Salt and pepper to taste
500g of line caught cod

chillies, optional

Method

1)clean and sprinkle the cod with salt. reserve for about 2-3 hours.  
2)Season the shrimp with lime juice, lots of coriander, basil and flat parsley, salt and black pepper to taste. Reserve. Pre-heat the oven 200C (Fan)
3)In a medium saucepan, heat the oil and saute the onion, garlic and diced chayote.
3)Add the tomatoes, the shrimp/fish broth, coconut milk, pepper and salt to taste
4)Mix and simmer for about 15 minutes over medium heat or until the chayote is tender.
5) while the vegetables cook, wash off  the cod, patch dry it and  pan-fry in a skillet with two tablespoons of olive oil and one tablespoon of butter till brown. Finish cooking the oven for 5 minutes.

6)Add the seasoned shrimp to the vegetables, stir and simmer for another 5 minutes and sprinkle the parsley and coriander. Top with the roasted cod and slices of red onion,  lime shavings (peel) and chillies (optional).

Serving suggestion: white plain rice  

When buying  fish go for fresh,  pollution-free, eco-friendly, and highly sustainable sources. 

Thanks to Asda for sending all ingredients, except the chayote, which I bought at my local market. For more seasonal cooking inspirations check out their site: Easter
cod, prawns, chayote stew

Thursday, 12 February 2015

Tapioca, pancake the Brazilian way

Tapioca
Many Christian faiths in the United Kingdom mark Shrove Tuesday as the last day before fasting for the Lent period. It is also known as Pancake Tuesday or Pancake Day, when people eat pancakes and take part in pancake races. Shrove Tuesday is the day before Ash Wednesday, and it has many names, like Fat Tuesday, Mardi Gras, the Tuesday of Carnival, and Pancake Day.  

There are many variations of pancakes too. In Wales, Welshcakes or light cakes are eaten and in Gloucester some recipes use suet on their pancakes batter.
Olney Pancake Race in Buckinghamshire on Shrove Tuesday is  one of the best-known pancake races in the United Kingdom.


In Brazil, tapioca is wildly used in recipes, and one of the many famous recipes is the tapioca pancake. Tapioca, also known as manioc, is the name of this typical Brazilian dish, originating in North and Northeast Brazil, with indigenous origin, made ​​with starch extracted from cassava, also known as gum tapioca, tapioca starch or sweet tapioca flour. This flour/starch is moistened and  spread on a heated plate or frying pan. It coagulates with the heat and becomes a kind of pancake or dried crepe. The filling varies, but the most traditional one is made ​​with coconut and cheese curd.  It's a popular breakfast and street food snack in the North and Northeast of Brazil.


For another lovely tapioca recipe check out Great British Chefs Blog :  Three Cheeses Tapioca Pancake

Simple Tapioca Pancake Recipe


 Simple tapioca, served with butter for breaksfast

Simple tapioca

makes about 6-7 pancakes (10cms dia)
Ingredients
500g of tapioca starch (sold in Asian  and South American supermarkets, mini-markets)
coconut water to moisten the dough, the quantity varies
1/2 cup of finely grated fresh coconut

Method
 1)Add coconut water to the tapioca starch to moisten.
 Tip: If it becomes too wet, sprinkle more starch until it runs loosely between the fingers. It also should not be too dry
 2)Add salt to taste and stir in the grated coconut (a handful)
 3)Then pass everything through a sieve
 4)Meanwhile place a skillet over high heat for a minute then lower to medium heat
 5)Place the tapioca mixture in the pan (do not need oil) and spread it
 6)Leave to cook for 1 minute, don't touch the pancake mixture
 7)Turn and cook the other side for a further minute
 8) Place on a plate and add filling of choice, below is coconut and condensed milk - popular in Brazil!
 9)Fold in half and enjoy it!




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