Cuisine, culture and cassava

“… The caiçaras evolved taking advantage of the natural resources around them, which resulted in a great intimacy with the environment. People amphibian, between the sea and the forest, these small communities try even today preserve their group values “(source: http://fundart.com.br/tradicao/comunidades/caicara).

The greatest proof that the Caiçara culture still exists, as cited in the text above is the traditional festival of cassava, held annually in July at the beach Ubatumirim here in Ubatuba. This party which exalts the various uses of this root so sick, secularly cultivated and consumed by South African, Asian and American continent. Its properties go beyond the fearful carbohydrates, since it is responsible for the nutrition of thousands of people around the world; It is rich in potassium, fiber, vitamin C and folate (help in the immune system), has anti-inflammatory action against arthritis, antioxidant and is highly energetic.

I particularly use various dishes based on cassava and its by-products such as tapioca. Be that tasty flexi made with tapioca sweet hydrated (gum) or granular, which normally use to make couscous with condensed milk, among other recipes.

I love traveling because I believe that the benefits go beyond the material. We are what we experience and from there always comes a lot of learning opportunities that go beyond our expectations. My grandmother turned 90 years old on 09/21/2016 and we would make a great meeting, a party watered with love, unity and longing, many not seen each other for years and not even know. And I was pleased to see a great talent at work, my cousin Jose Julio Tavares, owner and chef of a restaurant in Cuiaba-MT, who made so famous Dadinho tapioca and barbecue guava paste with pepper finger girl. The snack is already one of the main products sold in their restaurant, great to accompany a craft beer or a delicious liquor pequi.

Who ever go to Cuiaba and are curious to know its culinary delights, be sure to go to Gran Bazar Pac, more sustainable, creative and natural place with art, food and fashion, in a pleasant environment, a few kilometers from Chapada dos Guimarães and its beautiful waterfalls.

And let’s get to it: revenue.

Tapioca dice’s – Ingredients:

– 500g granulated tapioca
– 500g haloumi
– 1 liter of milk
– Salt to taste
– Pepper to taste
– ½ nutmeg

Method of preparation:

Mix the granulated tapioca with grated curd cheese, salt, pepper and grated nutmeg. In a saucepan, bring the milk and when it starts to boil, stir in the preparation above. Stir for 1 minute without stopping. Place the dough in a greased with butter and smooth with the help of a spatula or hand-wrapped in a plastic bag. Let cool and bring to the refrigerator to stay in cutoff. Cut in size of “data” and fry in oil (immersion), carefully and without filling much for not sticking each other.

Barbecue guava paste with pepper “dedo de moça” – Ingredients:

– 150g goiabada
– 250g catchup
– ½ pepper finger girl (if you want less burned, take the seed)
Beat everything in a blender or mixer and bring to simmer for a few minutes to “drop” the pepper taste. Check the thickness, if necessary add a little water.

Serve dices with a barbecue drop on top of each.
This recipe yields on average 32 dices. Enjoy your food !

Written matter for the newspaper “A Cidade Ubatuba”