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Tapioca: how to make and its origins

Do you know the history of tapioca? Understanding its origin and how it became a widely consumed food nowadays. In diets, mainly for not containing gluten and with a variety of fillings, it's a delight.

Tapioca is currently known throughout Brazil, in various states, and even abroad. In some regions, it is known as "Polvilho Doce" (in the Midwest, Southeast, and South) and in others as "Goma" (Northeast and North).

It is recognized as a Brazilian intangible cultural heritage by UNESCO. Its origin is ancient and from the Amerindian people.

There is no authentic or true tapioca, as many say, each region has its own authentic or true tapioca, what exists is the universal tapioca, that simple one without filling, without salt or sugar, and without pure coconut.

The production process happens as follows: the cassava is peeled, then ground until it reaches the consistency of a very fine dough. Water is added and then strained. It will remain at rest until it settles.

Once separated into two parts (water and cassava gum), the drying process begins, which can be done naturally (exposed to the sun) or artificially (using specific machines).

What is a curious fact is the simplicity in the preparation of tapioca, which consists of placing this flour in a frying pan covering the entire bottom. With the heat, everything comes together forming the base of the tapioca known today.

Types of tapiocas

Tapiocas can be traditional, those with simple fillings, or special tapiocas, also known as gourmet tapiocas, which have more complex fillings, better suited to the taste of contemporary enthusiasts.

They can be sweet or savory, they accept all kinds of fillings and creativity, anything that can be used to fill a simple bread, pizza, or crepe will certainly serve to fill a tapioca equally.

In its pure form, it does not contain gluten or lactose and is low in calories, care should be taken with the choice of fillings that can spoil all of this.

Currently, many weight loss diets recommend tapioca consumption precisely because of its low calorie content.

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