Maniçoba
A traditional stew made from cassava leaves, beef, pork, and smoked meats. Requires a long cooking time to remove toxins from the cassava leaves.
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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Casa do Pará
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Maniçoba is a dish deeply rooted in Indigenous Amazonian traditions, predating European colonization. Its origins lie with the indigenous tribes of the Amazon basin, who understood the process of detoxifying cassava leaves for consumption. The dish evolved over time with the introduction of European ingredients like pork and beef, blending indigenous knowledge with colonial influences.
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Maniçoba holds significant cultural importance in the Amazonian region of Brazil, particularly in the state of Pará. It is a dish closely linked to traditions, family gatherings, and religious celebrations.
Círio de Nazaré
Maniçoba is a staple food during the Círio de Nazaré, one of the largest religious processions in the world, held annually in Belém, Pará. Families prepare large quantities to share with friends and neighbors during the festivities.
Family Tradition
The preparation of Maniçoba is often a family affair, with recipes passed down through generations. The long cooking time and meticulous preparation make it a dish that represents patience, dedication, and familial bonds.
Regional Identity
Maniçoba is a symbol of Amazonian culinary identity, representing the unique ingredients and traditions of the region. It showcases the ingenuity of indigenous cultures in utilizing the resources available in the rainforest.
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Maniçoba offers a complex, earthy, and savory flavor profile. The extended cooking process creates a rich broth infused with the smoky taste of meats and the unique, slightly bitter notes of the cassava leaves.
The dominant flavor is a unique, earthy bitterness derived from the cassava leaves, meticulously detoxified through prolonged boiling. This is balanced by the savory richness of various meats, including beef, pork, and smoked sausage. Smoked meats add depth and complexity, creating a deeply flavorful and hearty stew.
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Detoxification is Key
Soak and boil the cassava leaves for several days, changing the water frequently to remove the cyanide. The precise duration varies depending on the cassava variety and traditional practices, but several days are standard. Following ancestral practices is key.
Meat Selection
The combination of meats can be adjusted to personal preference, but a mix of fresh beef, pork, and smoked meats generally provides the best flavor complexity.
Patience is a Virtue
Maniçoba requires a considerable amount of time and patience. The long cooking process is essential for tenderizing the meats and allowing the flavors to meld together.
Acidity to Balance
Adding a touch of acidity, such as lime or vinegar, towards the end of cooking can help balance the bitterness of the cassava leaves and enhance the overall flavor.
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