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From: jeff@rtech.ARPA (Jeff Lichtman)
Newsgroups: net.cooks
Subject: Re: brazilian feijoada (query)
Message-ID: <136@rtech.ARPA>
Date: Sun, 10-Feb-85 05:26:46 EST
Article-I.D.: rtech.136
Posted: Sun Feb 10 05:26:46 1985
Date-Received: Fri, 15-Feb-85 04:23:04 EST
References: <2534@mcnc.UUCP>
Organization: Relational Technology, Berkeley CA
Lines: 21

> 
> 	Does anyone have a recipe for feijoada,
> 	a Brazilian dish based on black beans, pork,
> 	etc?  I'm especially interested in a
> 	substitute for 'farinha de mandioca'.
> 
> 			George Entenman
> 			Microelectronics Center of North Carolina
> 			uucp:decvax!mcnc!ge

"Mandioca" sounds like "manioc", or tapioca.  "Farinha" sounds like
"farina", meaning "fine meal" or "flour".  Thus "farinha de mandioca"
probably means tapioca flour.  If you can't find this, "The Joy of
Cooking" by Irma S. Rombauer and Marion Rombauer Becker says that
1 1/2 teaspoons tapioca flour is equivalent to 1 tablespoon all-purpose
flour when used in sauces that are not going to be frozen.  The book
also warns against boiling sauces made from tapioca flour, as they
become stringy.
-- 
Jeff Lichtman at rtech (Relational Technology, Inc.)
aka Swazoo Koolak