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
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