Macaxeira Frita
Fried cassava (macaxeira). A popular side dish or snack.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Restaurante Macaxeira
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Cassava, known as macaxeira or aipim in some regions of Brazil, has been a staple food for indigenous populations for centuries. Its cultivation predates European colonization, and it remains a crucial part of Brazilian cuisine, particularly in the North and Northeast regions. Frying cassava is a simple and effective method of preparation, preserving its nutritional value and creating a satisfying dish.
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Macaxeira Frita is deeply embedded in Brazilian food culture, particularly in regions where cassava is a staple. It is often enjoyed as a side dish, snack, or appetizer, reflecting its versatility and widespread availability.
Regional Staple
In Northern and Northeastern Brazil, macaxeira (cassava) is as fundamental as potatoes are in other cuisines. It's a daily part of many people's diets.
Social Gathering Food
Macaxeira Frita is a common offering at informal gatherings, barbecues (churrascos), and street food stalls. It's a shareable and affordable option.
Family Tradition
Many Brazilian families have their own unique recipes and methods for preparing macaxeira frita, passed down through generations.
Adaptability
The dish is easily adapted to different tastes and budgets, reflecting the resourcefulness of Brazilian cuisine.
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Macaxeira Frita offers a simple yet satisfying flavor profile, dominated by the inherent earthiness of cassava and enhanced by the crispiness achieved through frying.
The dominant flavor is starchy and slightly sweet, characteristic of cassava itself. Frying in oil or fat creates a crispy exterior while the interior remains soft and creamy. Salt is the most common seasoning, adding a savory contrast. Variations might include garlic powder, paprika, or other spices for additional flavor complexity. The texture is a key element, balancing the crunchy exterior with the tender inside.
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Choosing the Right Cassava
Select cassava that is firm and free from blemishes. Younger cassava tends to be sweeter and more tender.
Proper Cooking Before Frying
Boiling or steaming the cassava until tender before frying is crucial. This ensures that the inside is cooked through and prevents the outside from burning before the inside is ready.
Drying the Cassava
After boiling, thoroughly dry the cassava pieces before frying. This helps achieve a crispier texture.
Oil Temperature
Maintain a consistent oil temperature (around 350°F or 175°C) for even frying. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy fries.
Double Frying
For extra crispiness, consider double-frying the cassava. Fry once at a lower temperature to cook through, then fry again at a higher temperature to achieve a golden-brown crust.
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