Pirao (Manioc polenta)

1. 1

   Bring the fish broth to a rapid boil, and stir in a little salt and pepper.

2. 2

   Add the tomato paste, and stir to incorporate thoroughly.

3. 3

   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.

4. 4

   Serve immediately; like polenta, pirao gets stiffer the longer it sits.

* Per serving · 4 servings · Values may vary.

No additional tips available.