Maniçoba: Difference between revisions
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{{short description|A traditional Brazilian dish made from manioc leaves}} | |||
{{Use dmy dates|date=October 2023}} | |||
== | ==Maniçoba== | ||
[[File:Manicoba.jpg|thumb|right|A traditional serving of Maniçoba]] | |||
'''Maniçoba''' is a traditional dish from the [[Brazilian cuisine|cuisine]] of the [[Amazonas (Brazilian state)|Amazon]] region, particularly associated with the state of [[Pará]]. It is a unique dish made from the leaves of the [[Manihot esculenta|manioc]] plant, which are finely ground and cooked over several days to remove toxins. | |||
The preparation of | ==Preparation== | ||
The preparation of maniçoba is a lengthy process due to the presence of [[cyanogenic glycosides]] in raw manioc leaves, which can release [[cyanide]] when consumed. To make the leaves safe for consumption, they are boiled for at least seven days. This process is essential to break down the toxins and make the leaves edible. | |||
Once the leaves are prepared, they are combined with a variety of meats, including [[pork]], [[beef]], and [[sausage]]. These meats are typically salted and smoked, adding a rich flavor to the dish. The mixture is then simmered for several hours, allowing the flavors to meld together. | |||
== | ==Cultural significance== | ||
Maniçoba is traditionally served during the [[Círio de Nazaré]], a major religious festival in Pará. It is a dish that reflects the indigenous heritage of the region and is often enjoyed during family gatherings and celebrations. | |||
==Serving== | |||
Maniçoba is typically served with [[white rice]] and [[cassava flour]], known as [[farofa]]. The dish is hearty and rich, making it a staple during festive occasions. | |||
==Nutritional aspects== | |||
The dish is high in [[protein]] due to the variety of meats used. However, it is also high in [[sodium]] and [[fat]], which should be considered by those with dietary restrictions. | |||
==Related pages== | |||
* [[Brazilian cuisine]] | * [[Brazilian cuisine]] | ||
* [[Círio de Nazaré]] | * [[Círio de Nazaré]] | ||
* [[ | * [[Manihot esculenta]] | ||
[[Category:Brazilian cuisine]] | [[Category:Brazilian cuisine]] | ||
[[Category: | [[Category:Pará (state)]] | ||
[[Category: | [[Category:Traditional dishes]] | ||
Latest revision as of 03:41, 13 February 2025
A traditional Brazilian dish made from manioc leaves
Maniçoba[edit]
Maniçoba is a traditional dish from the cuisine of the Amazon region, particularly associated with the state of Pará. It is a unique dish made from the leaves of the manioc plant, which are finely ground and cooked over several days to remove toxins.
Preparation[edit]
The preparation of maniçoba is a lengthy process due to the presence of cyanogenic glycosides in raw manioc leaves, which can release cyanide when consumed. To make the leaves safe for consumption, they are boiled for at least seven days. This process is essential to break down the toxins and make the leaves edible.
Once the leaves are prepared, they are combined with a variety of meats, including pork, beef, and sausage. These meats are typically salted and smoked, adding a rich flavor to the dish. The mixture is then simmered for several hours, allowing the flavors to meld together.
Cultural significance[edit]
Maniçoba is traditionally served during the Círio de Nazaré, a major religious festival in Pará. It is a dish that reflects the indigenous heritage of the region and is often enjoyed during family gatherings and celebrations.
Serving[edit]
Maniçoba is typically served with white rice and cassava flour, known as farofa. The dish is hearty and rich, making it a staple during festive occasions.
Nutritional aspects[edit]
The dish is high in protein due to the variety of meats used. However, it is also high in sodium and fat, which should be considered by those with dietary restrictions.
