Mandioca Frita

                Since so many of my friends ask me what types of foods I eat in Brazil, this blog will be dedicated to the history and description of some very typical Brazilian foods. I’m also going to be attempting to make some of them so if what you’re reading sounds interesting let me know and we’ll give it a shot!                

Mandioca Frita!!!

After going to Brazil this last summer and amidst all the delicious meals I tried there, I experienced my favorite in a simple plate of rice, beans, salad, and mandioca (fried yucca root)! So that was my first endeavor last Saturday! It worked out perfect since a good friend was also giving a presentation on Brazilian food for her class.

Mandioca is a root that has its earliest origins in the Northwest of Brazil. A tale describes that it came to be because of a native girl, Atiolô, whose father Zatimare didn’t care much about. He only communicated with her by whistling. She grew so grieved because of it that she asked her mother to bury her. The mother immediately rejected the request. But as time passed and she only saw her daughter falling deeper into sorrow she yielded. Atiolô asked her mom not to look back if she were to hear a scream, but when she did, came back only to find a beautiful tall bush. She took great care of the plant and when the time came, she picked it up to find the mandioca root.

In its preparation, the mandioca is first pealed and cooked in water until it is soft, then fried with just a bit of salt to give it that delicious, crispy, fibrous outside with a soft, moist, and just yummy inside. It is a great snack on its own or it can also be served in a typical Brazilian plate of rice, beans, and salad as I had recently.