In Canada, tapioca is often incorporated into gluten-free
recipes, or as a thickener in sauces, pies, and soups since it doesn't
discolours and has no noticeable taste or smell. However, have you ever
wondered what it really is?
Tapioca is made from the cassava root, and although it's
sometimes an unsung hero of ingredients in Canada, in Brazil dishes containing
tapioca are as common as potatoes are here. The indigenous Brazilian people
would grind the cassava and juice released during the process was kept and
stored. With time, the water would separate to the top, leaving the cassava
starch at the bottom. Then, after further drying, it was ground again until it
formed a thin, wet powder that coagulates when heated on a flat surface and
binds together to become a flat bread that is used for binding together and
becoming a flat bread used for sandwiches, crepes, and tacos. As tapioca is
very simple in its composition, being basically a source of carbs, it's
possible to build a meal with minimal amounts of fat, sodium, sugar, and
additives. Tapioca also adds a source of fibre to a meal.
How to make Brazilian Tapioca Crepes ?
Ingredients:
-200 grams tapioca starch
-400ml Water
-20 grams of chia seeds
Directions:
1.Combine the tapioca and water in a bowl, and let the mixture rest for a
couple of hours. Pour out the remaining water and use a paper towel to lightly
dry the chunks of dough.
2.Using your fingers or a spoon, press the tapioca
flour through a mesh strainer and into a bowl. Mix the resulting powder with the
chia seeds.
3.In a hot frying pan, spread the fine powder to make
an even layer. After it binds, flip it and put on your favourite toppings!
World Cuisine|Cuisine of The World| World Cuisine Recipes|Brazilian|Tapioca
