PIRAO (MANIOC POLENTA)

Pirao (Manioc polenta) image

Provided by Nancy Harmon Jenkins

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

2 1/2 cups fish broth
Salt and freshly ground black pepper to taste
1 tablespoon tomato paste
1 1/2 cups manioc flour

Steps:

Bring the fish broth to a rapid boil, and stir in a little salt and pepper. Add the tomato paste, and stir to incorporate thoroughly. Sprinkle in the manioc flour, a little at a time, stirring vigorously and continuously until all the flour has been incorporated and the mixture has the consistency of soft ice cream. Serve immediately; like polenta, pirao gets stiffer the longer it sits.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 259 milligrams, Sugar 0 grams