The imaginatively named Casa da Tapioca is a restaurant two blocks from my house where I pick up some take out dinner about once a week. In the photo below, you can see the process.
The ladies begin by scooping some finely ground tapioca from the big plastic container and then sifting it onto a hot round griddle, where it cooks for about three minutes and is flipped half way through. Once the manioc tortilla/crêpe is ready, it is filled with a variety of condiments. The most basic is butter. My usual order is one turkey, cheese, and oregano and one ham and cheese. I also get a dessert tapioca, alternating between a Romeo e Julieta (cheese and guava jelly) and coconut with sweetened condensed milk. They cost a little more than US$1 each, and three are quite filling.
Dinner
2 comments:
How is the batter made. I have some manioc flour I brought back to make bobo de camerao. Kind of coarse, would it work?
That sounds a little coarse. The mainoc flour they used was pretty finely ground. You could try it, though.
Also, it isn't a batter. They just sifted the flour onto a hot skillet (that probably had some oil on it to prevent sticking) and the flour melts enough to hold the tapioca together.
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