Atolada

An atolada is a Brazilian dish originating from the state of Minas Gerais. It is a hearty stew made primarily with pork and cassava, often referred to as "mandioca" in Brazil. The name "atolada" translates roughly to "stuck" or "bogged down," which describes the thick, dense consistency of the stew.

The preparation of atolada typically involves slow cooking chunks of pork, such as ribs or belly, with cassava that has been cut into large pieces. The cassava breaks down during the cooking process, thickening the stew and giving it its characteristic texture. Other common ingredients include onions, garlic, and various herbs and spices for flavoring. Some recipes may also incorporate other vegetables like carrots or bell peppers, but the core components remain pork and cassava.

Atolada is usually served hot, often accompanied by rice and a fresh salad. It is considered a comfort food and a staple of Minas Gerais cuisine, known for its rustic and flavorful dishes. The dish is a good example of how simple, staple ingredients can be transformed into a rich and satisfying meal. Its popularity extends beyond Minas Gerais, and variations can be found in other regions of Brazil.