The name beiju, is used in northeast Brazil. In the Amazon the name tapioquinha, which is the same thing: manioc bread with butter eaten for breakfast. In Mato Grosso, in west Brazil, vendors sell it as a merinda – a snack that you eat in the late afternoon – and simply call it tapioca.
It is delicious: you can add a topping of your choosing: ham or cheese,
or a sweet topping of coconut, chocolate or condensed milk (better: a
mixture!).
Beiju is a bit of an acquired taste, though. Tapioca is a starch. It’s the by-product of manioc flour. After the manioc roots have been grated and boiled to get the poison out, the masa is squeezed through a special device called a matapi. The liquid that remains is left to evaporate and the fine powder at the bottom is tapioca. Throughout the world it is prepared and used in different ways; in north Brazil it’s part of breakfast.
The first bite of a beiju doesn’t have much flavor and the texture is tough, kind of leathery. You have to chew thoroughly to taste it, but it is a good alternative for bread in the morning. It is incredibly nutritious and best eaten slowly or it will rest on your stomach for hours
The tapioca or manioc is the name of a typical Brazilian delicacy of indigenous Tupi-Guarani, made from starch extracted from cassava, also known as tapioca starch, tapioca, dry gum, tapioca or cassava starch. This, to be spread on a plate or pan heated coagulates and becomes a kind of pancake or crepe dry in a half-moon (or disk, as in some regions). The filling varies, but is most traditional cheese made with coconut.
It is also common to find the varieties known as Beiju of Scarf, Beiju Mass and other, made in flour mills kilns of rural communities at certain times of the year, as well as other variations.
The name is derived from tapioca tipi'óka word "clot", the name for this starch in Tupi, and may refer to both the product obtained from starch itself as the plate made from it.
Beiju is a bit of an acquired taste, though. Tapioca is a starch. It’s the by-product of manioc flour. After the manioc roots have been grated and boiled to get the poison out, the masa is squeezed through a special device called a matapi. The liquid that remains is left to evaporate and the fine powder at the bottom is tapioca. Throughout the world it is prepared and used in different ways; in north Brazil it’s part of breakfast.
The first bite of a beiju doesn’t have much flavor and the texture is tough, kind of leathery. You have to chew thoroughly to taste it, but it is a good alternative for bread in the morning. It is incredibly nutritious and best eaten slowly or it will rest on your stomach for hours
The tapioca or manioc is the name of a typical Brazilian delicacy of indigenous Tupi-Guarani, made from starch extracted from cassava, also known as tapioca starch, tapioca, dry gum, tapioca or cassava starch. This, to be spread on a plate or pan heated coagulates and becomes a kind of pancake or crepe dry in a half-moon (or disk, as in some regions). The filling varies, but is most traditional cheese made with coconut.
It is also common to find the varieties known as Beiju of Scarf, Beiju Mass and other, made in flour mills kilns of rural communities at certain times of the year, as well as other variations.
The name is derived from tapioca tipi'óka word "clot", the name for this starch in Tupi, and may refer to both the product obtained from starch itself as the plate made from it.