The Escondidinho is a typical Brazilian dish, found in many regions of the country.
Its base is manioc (or macaxeira / aipim) and sun-dried meat. The name comes from the fact that the meat is “hidden” by the manioc puree. It is believed to have originated from the slaves, who used to hide the meat from their owners, the “noble” part of the meal. Today, Brazilian cuisine has added various substitutes for the dried meat, with options such as shrimp, chicken, vegetables and others.
- 600 g manioc (macaxeira or aipim)
- 500 g dried meat
- 300 g grated mozzarella cheese
How to prepare
- Cook the manioc (cut in cubes) separately.
- Cook the dried meat, spiced to taste. OBS – don’t forget that the dried meat is salty, and you will have to desalt it beforehand.
- After the manioc is cooked; mash it like you would if you were making mashed potatoes.
- Shred the meat.
In a small round bowl, place one layer of the manioc, one layer of the shredded dry meat and one layer of grated cheese. Place it in the oven for approximately 10 minutes, and it is ready to be served. Makes 5 servings.