ENTRY: tapioca (2)
CLASS: noun
EQUIVALENT: tapioca
DEFINITION: Light translucent grains formed by toasting manioc starch.
EXAMPLE: Using a fork, gently make a couple of lines in order to allow the liquid to go through the tapioca grains (do not mix it).
SOURCE: The Brazilian Table
COMMENT: This gluten-free product is one of the many kinds of flour derived from manioc. In this process, the manioc is ground to a pulp which is squeezed and set aside until the liquid totally separate from the starch, leaving behind a fine-grained powder, similar in appearance to cornstarch. When heated, this starch pops and clusters into Styrofoam-like grains of varying sizes. After soaking, the grains swell and soften and become the base for traditional Northern and Northeastern dishes such as cakes, puddings and porridge. Tapioca is also a popular topping for açaí na tigela.