How do I prepare manioc into farinha?

Question

I need to convert the fresh manioc root into the ground and toasted farinha. What is the easiest way to prepare the food for a North American?

Answer 1

It's a long and complicated process, people buy the ready made manioc flour.

MANIOC FARINA recipe:

4 tablespoons butter
3 cups manioc flour
salt & pepper to taste

Method:

Melt the butter in a heavy skillet. Add manioc meal and cook over low heat stirring constantly until golden. Sprinkle with salt/pepper, to taste. Serve in a small ceramic bowl.

Answer 2

Whoa.

Let me first say I lived in Brazil where they make a lot of things with Manioc flour, including farina, or farock, the toasted dish that you are referring to.

And, NOBODY makes their own manioc flour. It would be like grinding and drying your own wheat flour. I would guess that you could try grating the manioc, and then drying it in a food dehydrator, grinding again and then toasting it in a hot skillet with some butter and possibly an egg.

But seriously, nobody does that. Try asking at a health-food store or hispanic grocery for manioc flour. Then just toast it in the skillet with butter.

Answer 3

manioc is casava root. It needs to be dried, then ground into the desired texture using a mortor and pestle or food processor (food processor will make it more like flour) To toast it, you just put the farina in a skillet, no oil or moisture, and toast it over a medium heat to develop the flavor. You can purchase the basic manioc grains at most health food or mexican stores, or use tapioca pearls instead. Tapioca pearls could be quickly ground to the proper consistancy