Cookbook:Manioc Flour
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Manioc flour, also called cassava flour, tapioca flour, harina de manioca, harina de yuca, or farinha de mandioca, is a coarse flour made from the cassava root. It is used largely in South American and African cuisines, particularly as a starchy base for swallows, a thickener for soups, and an ingredient in some baked goods and desserts.
A reasonable substitute for manioc flour is tapioca starch, although that is more refined and will behave a little differently.
Production
[edit | edit source]Manioc flour is made by first peeling, cleaning, and grating cassava tubers. The cassava is then extensively dried and ground into a powder.
Use
[edit | edit source]Although African swallows such as Nigerian cassava fufu are often made by pounding raw or fermented cassava paste before cooking, they can be made quickly by boiling manioc flour in water, similar to polenta or other porridges.
As a starchy flour, manioc flour can be used to thicken soups and stews. It can be toasted and eaten, as in the Brazilian dish farofa. It can also be used as a starchy flour in certain baked goods, such as pão de queijo.
Recipes
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