Pirao (Manioc polenta)

Ingredients

• 2 ½ cups fish broth
• Salt and freshly ground black pepper to taste
• 1 tablespoon tomato paste
• 1 ½ cups manioc flour

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    132 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 344 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Bring the fish broth to a rapid boil, and stir in a little salt and pepper. Add the tomato paste, and stir to incorporate thoroughly. Sprinkle in the manioc flour, a little at a time, stirring vigorously and continuously until all the flour has been incorporated and the mixture has the consistency of soft ice cream. Serve immediately; like polenta, pirao gets stiffer the longer it sits.