Pirão (Creamy Manioc)

Pirão (Creamy Manioc)

The “pirão”, also known as “angu”, is a native indigenous food preparation, and has become a traditional Brazilian side dish. It is a really thick cream made with manioc flour and fish or beef stock. It’s served with white rice to accompany fish, poultry or beef dishes.

• 125 g raw manioc flour
• 500 ml – 750 ml fish, chicken or beef stock
• salt
• black pepper

Preparation method

  1. Dissolve the raw manioc flour in a bit of cold water to prevent lumps.
  2. Add the hot stock a little at a time and cook over a low heat, for around 5 minutes, stirring constantly, until cream is thick but soft.
  3. Adjust with salt and black pepper.

Posted on: 11 November 2011