Discovering Brazilian Polvilho Cassava Flours: Varieties and Uses
Brazilian cuisine is rich and diverse, and one of its staples is cassava, also known as manioc or yuca. Cassava is a versatile root vegetable that is used in various forms, including different types of flours. One of the most popular cassava flours in Brazil is **polvilho**, which comes in several varieties, each with its own unique characteristics and culinary uses.
What is Polvilho?
Polvilho is a type of cassava flour made from the starch of the cassava root. It is produced by grating the cassava, extracting the starch, and then drying it. The resulting flour can be used in a variety of dishes, from savory to sweet, and is a key ingredient in many traditional Brazilian recipes
Varieties of Polvilho
1. **Polvilho Doce (Sweet Polvilho)**: This variety is made from sweet cassava and has a mild flavor. It is often used in dishes that require a smooth and creamy texture, such as **pão de queijo** (Brazilian cheese bread) and **tapioca crepes**. Polvilho doce is also used in desserts like **cassava pone** and **cassava cakes**.
2. **Polvilho Azedo (Sour Polvilho)**: This variety is made from bitter cassava and undergoes a fermentation process that gives it a tangy flavor. Polvilho azedo is commonly used in savory dishes like **farofa** (toasted cassava flour mixture) and **tutu de feijão** (a traditional dish made with black beans and cassava flour). The fermentation process also gives polvilho azedo unique expanding properties, which are essential for making **pão de queijo**.
3. **Puba Flour**: Puba flour is another type of cassava flour that is made by fermenting and roasting the cassava starch. It has a nutty flavor and is often used in traditional dishes like **farofa** and **pirão** (a thick, starchy sauce made with cassava flour and meat broth).
4. **Carimã Flour**: Carimã flour is made from cassava that has been fermented and then dried. It has a slightly sour taste and is used in various traditional Brazilian dishes, including **farofa** and **tutu de feijão**.
Uses of Polvilho in Brazilian Cuisine
Polvilho is incredibly versatile and is used in a wide range of Brazilian dishes:
- **Pão de Queijo**: This popular Brazilian snack is made with polvilho doce and cheese, resulting in a chewy and cheesy bread that is perfect for breakfast or as a snack.
- **Tapioca Crepes**: Polvilho doce is used to make the batter for tapioca crepes, which are often filled with savory or sweet fillings.
- **Farofa**: A traditional side dish made with toasted polvilho azedo, butter, and various seasonings. It is often served with rice and beans.
- **Tutu de Feijão**: A hearty dish made with black beans and polvilho azedo, creating a thick and flavorful mixture.
- **Pirão**: A thick sauce made with polvilho and meat broth, often served with rice and beans.
Emporio-Brasil.com sells a variety of Brazilian Polvilho’s from a number of brands such as Yoki, Kaito and Da Terrinha.
Conclusion
Brazilian polvilho cassava flours are a cornerstone of Brazilian cuisine, offering a range of flavors and textures that enhance a variety of dishes. Whether you're making a savory side dish or a sweet dessert, polvilho is a versatile and essential ingredient. So why not explore the world of Brazilian polvilho and add a taste of Brazil to your kitchen?
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I hope you enjoyed this blog on Brazilian polvilho cassava flours! Do you have a favorite dish made with polvilho, or is there another Brazilian ingredient you'd like to know more about?