Polvilho

Polvilho is a type of cassava starch dough commonly used in Brazilian and Portuguese cuisine, particularly in the Northeastern region of Brazil. The dough is made from slashed and dried cassava tubers, which are then pounded into a fine pulp. The resulting pulp is mixed with water to create a dough-like consistency.

Polvilho is a versatile ingredient used in various traditional dishes, such as galinha à portuguesa, a dish that consists of chicken and polvilho. It is also used as an ingredient in traditional desserts, like pão de mel, a sweet bread roll. Polvilho may also be used to make a variety of snacks, such as muito, a boiled or fried snack made from the dough.

The use of polvilho dates back to the Brazilian Northeast, where it has been a staple ingredient for centuries. The cassava root, from which the polvilho is made, is native to South America and was introduced to Brazil by indigenous peoples. Today, polvilho is still an essential ingredient in many traditional Brazilian dishes, particularly in the Northeast region.

The manufacturing process of polvilho has been simplified in recent years, making it more accessible to a broader audience. This has contributed to its increased popularity, making it possible to find polvilho in supermarkets and Brazilian groceries worldwide. Despite its widespread use, however, the traditional process of making polvilho from scratch remains an essential part of Brazilian culinary culture.