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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: brazilian feijoada (query)
Message-ID: <6462@rochester.UUCP>
Date: Wed, 13-Feb-85 09:35:47 EST
Article-I.D.: rocheste.6462
Posted: Wed Feb 13 09:35:47 1985
Date-Received: Thu, 14-Feb-85 19:02:31 EST
References: <2534@mcnc.UUCP> <136@rtech.ARPA>
Organization: U. of Rochester, CS Dept.
Lines: 17

> > 	Does anyone have a recipe for feijoada,
> > 	a Brazilian dish based on black beans, pork,
> > 	etc?  I'm especially interested in a
> > 	substitute for 'farinha de mandioca'.
> > 			George Entenman
> probably means tapioca flour.  If you can't find this, "The Joy of
> Cooking" by Irma S. Rombauer and Marion Rombauer Becker says that
> 1 1/2 teaspoons tapioca flour is equivalent to 1 tablespoon all-purpose
> flour when used in sauces that are not going to be frozen.  The book
> also warns against boiling sauces made from tapioca flour, as they
> become stringy.
> Jeff Lichtman at rtech (Relational Technology, Inc.)
In fact, the way some Brazilian friends of the family taught us to cook it
did not use any flour at all.  If the sauce was too thin, we just mashed
a few of the black beans and presto, it was thickened!  (I suspect that there
are as many ways of making feijoada as there are Brazilians).
Nemo