SC - About farinha de mandioca

[Ana L. Valdés]

Thank you very much for your efficient answer. I am now on holiday on an island
and the cassava root is at home, in my freezer, growing older. All the
procedures seems to timewasting to prepare an lonely vegetable.
Yours
Ana L. Valdés

Karen wrote:

> I realize that I am still about a week behind, and trying to get
> caught up in my digests, but I wanted to comment on this:
> >>>>>>>>
>  If it's the sweet manioc, which is more likely since the
> grocery
> stores there likely don't want kill off their customers, all
> that really needs to be done is to peel the root and boil it,
> for a potato-like starch, though I'd tend to want to boil it in
> two waters, just to be sure. Once boiled, I'd imagine it could
> be mashed, dried and seived or run through a food processor to
> give a flour like consistancy.
>
> Phlip
>
> <<<<<<<<
>
> I lived in Brasil for more than a year, and they do sell the
> larger and poisonous mandioca in the grocery stores.  Many
> people, (especially the country people) prefer processing their
> own flour because apparently the flavor is better if it is
> fresh, and knowing processing in Brasil, you can then be sure
> that you have processed it correctly, and do not have residual
> cynogenic compounds.
>
> Farinha (pronounced far-een-ya)(an h in the middle of a word in
> Porteguese has the same effect as a ~ does in Spanish) is a
> common table condiment.  In Northwest Brasil, where I lived, the
> country folk from the interior (in other words, the poor from
> farms not on the coast) eat mandioca with their beans and rice.
> The mandioca is used to thicken the juice from the beans, so
> that they can eat it more easily with their hands.  They take
> small "packets" of beans and rice, squeeze them delicately in
> their fist to make a sausage-like shape, and pop it in their
> mouth.  Many country people do not use utensils at all.
>
> When I returned home, and could not buy mandioca in the store, I
> put some Cream of Wheat in a bowl on the table and used it as a
> replacement.  The texture is somewhat the same, and it absorbed
> the juice from the cooked beans nicely.
>
> To process mandioca, I have seen them sitting on a bench with a
> metal "grater".  The grater is also used on coconuts.  It is a
> circular piece of metal with teeth around 3/4 of the circle,
> with the other piece nailed to a long lath.  They straddle a
> bench, sitting on the lath in front of them, and grate the
> mandioca or coconut into a pan on the floor.  The mandioca (and
> coconut for that matter) is then squeezed thoroughly to remove
> the juice.  The juice of the mandioca is discarded, and the
> juice of the coconut is used as coconut milk in a great number
> of their recipes.  The process of removing the most coconut milk
> is quite reminiscent of Almond milk in that after it is squeezed
> (called thick milk) water is added and it is squeezed again
> (thin milk) and the subsequent squeezings are all added
> together.
>
> But enough about Brasillian cooking.  I no longer have my
> Brasillian cookbook, as it was borrowed from me, and never
> returned.  I have looked at the books available for sale here in
> the US, and have only found ones that Brasillians sell to
> tourists.  (sigh)
>
> Tyrca
>
> ===
> Lady Tyrca Ivarsdottir
> -"Honesty is Everything"
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