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
• black pepper
- Dissolve the raw manioc flour in a bit of cold water to prevent lumps.
- 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.
- Adjust with salt and black pepper.
Posted on: 11 November 2011