Sequilhos de coco (Coconut and Cornstarch Cookies)

Sequilhos de coco
(Coconut and Cornstarch Cookies)

4- cups cornstarch

2 oz freshly grated coconut (or you can use 1 cup pre-grated coconut, dry and without sugar, which must be hydrated with half cup of unsweetened coconut milk.)

1 3/4- cups sugar

1 egg

1 pinch salt

1 1/2 cup tub margarine

Preheat oven to 375° F. Sift together cornstarch and sugar. Add coconut, salt, egg and margarine. Mix with your fingertips to form a dough ball. Roll dough into 2-inch cylinder. 

Cut into 1 inch slices to form cookies. 

Place cookies on greased cookie sheet.

Use the tines of a fork to make grooves on the top of the cookies. Bake for 15 minutes. 

Let cool completely and keep in a tightly closed tin.

Cornmeal bread with cheese and coconut

Cornmeal bread with cheese and coconut

Ingredients:

4- Eggs

1- Cup cornmeal

1-cup grated parmesan cheese.

1 / 2- cup shredded coconut

1- Cup of sugar

1- Cup of soya oil (200 ml)

1 -cup of cold milk (200 ml)

1 / 2- teaspoon salt

3-tablespoons flour

1- Tablespoon baking powder

Sugar and refined cinnamon for sprinkling

taste.

Preparation:

In a blender, beat eggs with oil, milk,flour, sugar and salt.

 Turn into a basin and add cheese and shredded coconut, and corn meal, premixed.

Finally, add a tablespoon of  baking powder.

Pour all in medium greased pan and bake for 30 to 40 minutes in preheated oven.

Mix the sugar with the cinnamon and sprinkle over the bread before serving.

What is (Cassava - Yuca - Manioca - Mandioca) and its story and its use

What is (Cassava - Yuca - Manioca - Mandioca) and its story and its use

Cassava (Manihot esculenta), also called yuca or manioc, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Nigeria is the world's largest producer of cassava.

 

Unprocessed cassava roots

Cassava is sometimes spelled cassaba or cassada.

In English-language publications, the plant may be occasionally called by local names, such =as mandioca, aipim, or macaxeira (Brazil), 

yuca (El Salvador, Bolivia, Costa Rica, Colombia, Cuba, Ecuador, the Dominican Republic, Haiti, Panama, Peru, Puerto Rico, Venezuela),

mandi´o (Paraguay), akpu, ege , ugburu, nto-roro or ukuduk (Nigeria), bankye (Ghana), bananku (Mali and other parts of West Africa), mogo or mihogo (Swahili-speaking Africa), pondu in (Lingala-speaking Africa), kappa (India), maniokka (Sri Lanka), singkong (Indonesia), ubi kayu (Malaysia), kamoteng kahoy or balanghoy (Philippines), mushu (China), man sampalang (Thailand),karapendalam (Telegu), củ sắn or khoai mì (Vietnam), and manioke , tapioka or manioka (Polynesia).

Culinary

 

Cassava root, peeled.

Fried cassava in Brazil

-Cassava-based dishes are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance.

-Cassava can be cooked in various ways. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for meat dishes, or made into purées, dumplings, soups, stews, gravies, etc. 

-Deep fried (after boiling or steaming), it can replace fried potatoes, with a distinctive flavor. 

-Foufou is made from the starchy cassava-root flour. 

-Tapioca (or fecula), essentially a flavourless starchy ingredient produced from treated and dried cassava (manioc) root, is used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. 

=Boba tapioca pearls are made from cassava root. It is also used in cereals for which several tribes in South America have used it extensively. It is also used in making cassava cake, a popular pastry.

What is (Manioc- Cassava) flour ?

 

Cassava Flour is made from Cassava root.

Cassava flour is the root grated, squeezed and toast in the oven. 

This flour is used in many Brazilian dishes.
The manioc is a dish that complements the feijoada, and served with fried or baked chicken and roast beef.
Brazilians love  FAROFA.
Another flour made from cassava is tapioca starch ,which we Brazilians make cookies, cakes and desserts.

-Cassava cooked with salt and eaten hot with butter ... hummmmm, or fried is very good!

Yummy !

-All dishes made with cassava are mostly very tasty.

NOTE = Who is allergic to gluten can eat dishes or any products derived from cassava ,because this root is free of gluten.

Bobó de Camarão (Shrimp in Yuca Cream)

Bobó de Camarão (Shrimp in Yuca Cream)

2- lbs medium size shrimp (cleaned)

1 - lb yucca or manioc root

1- cups onion, chopped

2- cloves garlic, chopped

1/2- cup olive oil

4- medium tomatoes, peeled and seeded (or a  can of whole tomatoes)

1/2- cup parsley, chopped

½ -cup green onion, chopper

1 -can unsweetened coconut milk

1-pinch Chili pepper and salt

Peel and cut the manioc and put in a pan with cold water and salt. Cook until tender, drain and reserve both the cooked manioc and the liquid. Discard any manioc fiber. Using a fork mash the manioc while still hot, using some of the liquid to help in the process. Do not use a blender or food processor.

Sauté the onion and garlic in the olive oil until wilted. Add  1/2 of the chopped parsley and green onion and the tomatoes, stirring well. Add the shrimp and the pureed manioc. Check the amount of liquid and add more if necessary. Add the coconut milk; the remaining chopped parsley and green onion

 l. Check for salt and pepper. Serve over Brazilian White rice