Pirão Side Dish

(click to enlarge)	Pirão Side Dish Brazil, Amazon - Pirão / Angu
(click to enlarge)	Makes: Effort: Sched: DoAhead:	4 cups ** 1-1/4 hrs Yes		Pirão is a very common side dish in Brazil. It is of native origin and made with variations, but always from Manioc Farina and Broth. See Variations

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Manioc Farina (1)
Broth (2)
-- Vegies
Tomatoes
Onion
Garlic
Bell Pepper grn
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Olive Oil, ExtV
Wine Vinegar white
Salt
Pepper, black

Prep - (50 min)

Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop small.
Chop ONION fine. Crush GARLIC and chop fine. Mix.
Cap and core BELL PEPPERS. Chop fine. If you want a smoother Pirão, Blast the Peppers black with your Kitchen Torch and brush the skins off under running water before cutting.

Run - (20 min)

In a sauce pan heat Olive Oil and fry Onion mix stirring until Onions are translucent.
Stir in Bell Peppers and fry stirring another 5 minutes.
Stir in Tomatoes, Wine Vinegar, Salt, and Pepper. Stir in Manioc Farina thoroughly.
Start stirring in Broth, mixing vigorously to make sure there are no lumps. Continue adding Broth until you have a medium creamy texture. Keep in mind it will become stiffer as it rests.

NOTES:

Manioc Farina:
This is a coarse flour of Cassava roots that have been ground, lightly fermented, and dried, essentially the same as West African Gari. This recipe uses the "Cruda" (untoasted) form. For details see our Cassava / Manioc / Yuca page.
Broth / Stock:
This can be made from Meat, Chicken, Fish, or Vegetables.
Variations:
- Basic Pirão: The base recipe contains just Manioc Farina, Broth (meat, fish, chicken, or vegetable), Salt and Pepper.
- Fish Pirão is made very similarly to the main recipe above, but the broth is made from Fish (usually heads), with meat picked from the heads after making the broth stirred into the mix. It is usually served beside fish dishes.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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