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Here in Brazil, we have two kinds of flour from manioc, a very coarse one used in Farofa and in a taco-shell like crunchy thing we call Tapioca, the other is a
by Anarch157a 8y ago
Here in Brazil, we have two kinds of flour from manioc, a very coarse one used in Farofa and in a taco-shell like crunchy thing we call Tapioca, the other is a super thin one called Polvilho, used in biscuits and cheese bread. maybe they're related to the ones you know.
- adrian_mrd 8y agoThanks, I think the one commonly labelled Cassava Flour (at least in Australia) is the Povilho variety. Maybe the Tapioca vs Povilho difference refers to the bitter vs sweet varieties of the Cassava plant?