The “tutu” consists of bean purée thickened with manioc flour or corn flour. Manioc flour has been added to beans to improve the nutritive value of the meal during the XVIII century expeditions to explore the new world’s territory and to search for gold and precious stones. The “tutu” is a very popular dish in Rio de Janeiro, Minas Gerais and São Paulo, and is yet another version of “rice and beans”, the national dish. “Tutu” is always served with white rice, vegetables and meat. Traditionally it is made with black beans in Rio de Janeiro and Minas Gerais, and with brown beans (“mulatinho” and “carioca”) in São Paulo. The “Virado à paulista” is made with “tutu”.
• 800 g brown or black beans cooked (approximately 250 g dried beans)
• 2 chopped green (spring) onions
• 125 g raw manioc flour, approximately
• ground pepper or chilli pepper
- Follow the same preparation method of “feijoada” to cook the beans.
- Crush half the cooked beans and return to saucepan.
- Add the chopped parsley, the chopped green onions, about 2 cups of water and the manioc flour, a little at a time, until it reaches a soft “polenta” consistency.
- Cook, stirring, over a low heat for a few minutes.
Posted on: 11 November 2011