Pirao (Manioc polenta)
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups fish broth
- Salt and freshly ground black pepper to taste
- 1tablespoon tomato paste
- 1½cups manioc flour
Nutritional analysis per serving (8 servings)
100 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 4 grams protein; 259 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the fish broth to a rapid boil, and stir in a little salt and pepper. Add the tomato paste, and stir to incorporate thoroughly. Sprinkle in the manioc flour, a little at a time, stirring vigorously and continuously until all the flour has been incorporated and the mixture has the consistency of soft ice cream. Serve immediately; like polenta, pirao gets stiffer the longer it sits.
Private Notes
Comments
1) Pirão is a Brazilian dish.
2) A good, fresh manioc flour is essential here but may be very difficult to find even in some Brazilian cities.
3) It is served, always, as an accompaniment to the main dish, a stew, whose broth is used in it.
4) The main dish may be a fish&vegetables (moqueca or peixada) or a meat&vegetables (cozido) stew. Good luck!
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