Beijú Simples
Tapioca crepe
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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Beijú, a type of tapioca flatbread, has its origins with the indigenous peoples of Brazil, specifically the Tupi-Guarani. It predates European colonization and was a staple food. The Portuguese later adopted and adapted it, contributing to its widespread popularity.
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Beijú is deeply ingrained in Brazilian culture, particularly in the North and Northeast regions, where it's considered a comfort food and a quick, versatile meal option. It represents the indigenous heritage and adaptability of Brazilian cuisine.
Street Food Staple
Beijú is a ubiquitous street food, sold by vendors at markets, beaches, and public gatherings. It's a readily available and affordable snack or light meal.
Regional Variations
While Beijú Simples is basic, many regional variations exist, with different fillings and toppings reflecting local ingredients and culinary traditions.
Breakfast, Snack, or Meal
Beijú is versatile enough to be enjoyed at any time of day, from a quick breakfast to a satisfying snack or even a light meal.
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The flavor profile of Beijú Simples is subtly starchy and slightly nutty, with a neutral base that readily absorbs the flavors of fillings.
The primary flavor comes from the hydrated tapioca starch, which when cooked, creates a slightly chewy and elastic texture. The taste is mild, allowing for a wide range of fillings, from sweet to savory, to shine. The tapioca itself has a very faint nutty taste when cooked properly.
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Hydration is Key
Ensure the tapioca starch is properly hydrated, but not overly wet. It should resemble a slightly coarse, damp powder.
Hot Pan, No Oil
Cook the beijú on a hot, dry non-stick skillet or crepe maker. No oil or butter is needed for a classic Beijú Simples.
Even Layer
Spread the hydrated tapioca starch in an even, thin layer on the hot pan. This ensures even cooking and a consistent texture.
Flip Timing
Wait until the edges of the tapioca start to lift and the starch begins to bind together before flipping. This will prevent the Beijú from breaking apart.
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