Maniçoba
A stew made from ground cassava leaves (maniçoba), which are cooked for several days to remove toxins. It typically includes various salted meats and vegetables.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Maniçoba's origins are deeply rooted in Indigenous Amazonian traditions, predating European colonization. It reflects the profound knowledge of the native populations regarding the processing and consumption of cassava, a staple crop. The dish evolved over centuries, incorporating influences from Portuguese colonization, including the addition of salted meats.
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Maniçoba is not just food; it is an integral part of Paraense culture, particularly during the Círio de Nazaré, one of the largest religious processions in the world. It is a symbol of community, tradition, and the unique culinary heritage of the Amazon region.
Círio de Nazaré
Maniçoba is a traditional dish served during the Círio de Nazaré, a major religious festival in Belém, Pará. Families prepare large quantities of maniçoba to share with friends, family, and visitors, strengthening social bonds.
Family Tradition
The preparation of maniçoba is often a multi-generational family affair. The knowledge of how to properly cook the cassava leaves is passed down through families, ensuring the preservation of this culinary heritage.
Regional Identity
Maniçoba is a symbol of Pará's unique identity within Brazil. It distinguishes the state's cuisine from other regions and showcases the importance of Amazonian ingredients and culinary techniques.
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Maniçoba offers a unique and complex flavor profile that is earthy, savory, and slightly bitter. The slow cooking process mellows the cassava leaves, while the various salted meats contribute depth and richness.
The primary flavor comes from the ground cassava leaves (maniva), which, after being thoroughly cooked to remove cyanide, provide an earthy and slightly bitter base. Salted beef (carne seca), smoked sausage (linguiça defumada), bacon (bacon), and sometimes other salted pork cuts contribute intense umami and salty notes. The addition of vegetables like okra and chicory add contrasting textures and subtle flavors.
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Cassava Leaf Preparation
The most crucial step is the detoxification of the cassava leaves. They must be boiled for several days, changing the water frequently, to remove all traces of cyanide. This process is essential for safety.
Meat Selection
Choose high-quality salted meats to ensure the best flavor. Soaking the meats in water beforehand can help reduce excess saltiness.
Slow Cooking
Maniçoba benefits from slow cooking, allowing the flavors to meld together and the cassava leaves to become tender. A long simmering time is key to a delicious final product.
Vegetable Additions
While traditionally including okra and chicory, other vegetables can be added to personalize the dish. Experiment with different combinations to find your favorite flavor profile.
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