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Pão de queijo, polvilho, tapioca, cuscuz flakes, requeijão, coconut milk and other classics of Brazilian cooking.

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Many classics of Brazilian cooking are based on cassava and corn. Cassava starch is used for pão de queijo and tapioca, coarse corn flakes for the cuscuz of the Northeast. Add ingredients such as coconut milk, requeijão and hearts of palm.

Polvilho azedo or polvilho doce?

Polvilho azedo is fermented cassava starch – it makes pão de queijo rise more in the oven. Polvilho doce is not fermented and can also be used for thickening. More: Polvilho azedo vs. polvilho doce.

How do you make tapioca?

For a tapioca flatbread, moistened cassava starch (goma) is sprinkled into a hot pan until it binds, then filled – for example with cheese or coconut. Step by step in our tapioca recipe.