Manioc Breakfast Cake, in portuguese Bobo de Mandioca
This starchy root has been on my list to eat but I did not know how to buy the right one. There are several types, including one that is toxic - so you understand my concern. The toxic one you need to soak and cook to rid it of its poisons. This plant has been the staff of life among the Brazilian Indians for millennia. The fresh pulp is cooked and you can eat it with smelted butter or fry it.
Today I baked cake with Mandioca and Mini Bananas. Maria, my guide in Brazilian kitchen bought Mandioca from her friend "colega motorista" and showed me how to feel if Mandioca is mature. As you see on the picture above I could easily peel the skin of Mandioca without using knife. This is the secret which Maria liked to share with me - tacit knowledge - known only by the locals! What I love about Brazilian people is they willingness to share their culture.
It is not possible to not like exploring this beautiful country and not getting to know those great people. I feel very privilege to be here.
2 pounds monioc root
14 tablespoons unsalted butter, at room temperature
2 cups of sugar
4 large eggs
2 tablespoons all-purpose flour
1 teaspoon baking powder
2 cups milk
2 cups fresh or canned unsweetened coconut milk
Preheat the oven to 200 C. Generously butter baking pan. Flour the pan and tap out any excess.
Peel the manioc root and grate as finelly as possible, removing all threads. For my friends from Sao Paulo you can buy manioc root grated on the street market.
In the bowl of an electric mixer, blend the butter and sugar. Beat in the eggs one at a time, then add the flour and baking powder and beat until smooth.
Fold in the grated manioc root and gradually add the milk and coconut milk.
On the botton of pan put some slices of bananas for decoration. Pour the batter into the pan and bake for 30-40 minutes.