Aipim Frito
Fried cassava.
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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BOTECO BELLMONTE
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Cassava, also known as yuca or mandioca, has been a staple food in South America for thousands of years, predating European colonization. Indigenous populations cultivated and consumed cassava in various forms. The Portuguese colonizers adopted cassava as a food source, and its preparation methods evolved over time, leading to dishes like Aipim Frito.
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Aipim Frito is a popular comfort food and side dish in Brazil, commonly enjoyed in homes, restaurants, and street food stalls.
Street Food Staple
Aipim Frito is often sold as street food, offering a quick and affordable snack or side dish.
Bar Food
It's a common accompaniment to drinks in Brazilian bars (botecos), often served alongside beer or caipirinhas.
Home Cooking
Many Brazilian families prepare Aipim Frito at home as a side dish for lunch or dinner, often paired with meat, chicken, or fish.
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Aipim Frito offers a simple yet satisfying flavor profile dominated by the subtly sweet and slightly nutty taste of cassava, enhanced by the crispiness achieved through frying.
The inherent flavor of cassava is mild and starchy when raw, but frying transforms it. The frying process imparts a pleasant crispness to the exterior, while the interior remains soft and creamy. The resulting flavor is a combination of subtly sweet, nutty, and savory notes. The dish is typically seasoned simply with salt, allowing the natural flavors of the cassava to shine through. Some variations may include garlic powder or other spices.
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Cassava Selection
Choose firm, fresh cassava roots without blemishes. Avoid cassava that is too fibrous.
Boiling before Frying
Boiling the cassava until tender before frying is crucial. It ensures that the inside is cooked through and helps achieve a crispy exterior.
Proper Frying Temperature
Use hot oil (around 350-375°F or 175-190°C) for frying to ensure a crispy exterior without absorbing too much oil. Do not overcrowd the pan.
Draining Excess Oil
Drain the fried cassava on paper towels to remove excess oil and maintain its crispiness.
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