Cassava balls with dried beef, or Bolinho de Aipim com Carne Seca, are an amazing Brazilian snack! You'll love how the earthy taste of cassava mixes with the savory flavor of carne seca. To make them, you boil and mash manioc, mix it with shredded, seasoned beef, and shape it into balls. Don't forget to fry until they're golden brown! �� Have you ever tried a snack that combines different cultures? These balls reflect Brazil's rich history and flavor. Want to impress your friends with a delicious dish? Keep going, and you'll discover more tips and tricks. ��

History

The history of Bolinho de Aipim com Carne Seca, a beloved Brazilian snack, highlights the importance of cassava in Indigenous diets and its adoption by Portuguese settlers.

The preparation of this dish can be likened to the careful craftsmanship seen in construction quality and durability of charcoal smokers, where attention to detail enhances the final product.

Have you ever wondered how traditional foods evolve? This dish shows us how Indigenous peoples used cassava as a staple, while settlers brought their drying techniques for preserving food.

Carne Seca, or dried meat, ties back to the Quechua word "charqui," reflecting a rich history of food preservation across South America.

In Northeastern Brazil, where this snack is most popular, both cassava and dried beef are essential to local culinary traditions.

Bolinho de Aipim beautifully combines these influences, letting you taste Brazil's diverse regional flavors in every bite!

Recipe

Recipe for Cassava Balls With Dried Beef

Cassava Balls with Dried Beef, also known as Bolinho de Aipim com Carne Seca, is a delicious Brazilian snack that combines the earthy flavor of manioc with the savory taste of shredded dried beef. This dish is perfect for gatherings, parties, or as a tasty appetizer at any meal. The crispy exterior and flavorful filling make it a crowd-pleaser that will have everyone coming back for more.

To elevate your cooking experience, consider using a versatile cooking tool like a Presto electric wok, which can enhance your stir-frying and frying techniques for dishes like this one enhancing cooking skills.

The preparation involves boiling, mashing, and mixing the ingredients to create a dough that envelops a hearty beef filling. Once shaped into balls and fried, they achieve a golden-brown crust that contrasts beautifully with the tender filling inside. Serve them hot with your favorite dipping sauce for an irresistible treat.

Ingredients:

• 2.2 lbs (1 kg) peeled and chopped manioc
• Salt (for boiling water and seasoning)
• 2.2 lbs (1 kg) carne seca (dried beef)
• Onion (for sautéing)
• Garlic (for sautéing)
• Fresh cilantro (for flavoring)
• 2.5 cups (300 gr) all-purpose flour
• 2 eggs
• Pepper (for seasoning)
• Oil (for deep frying)

To cook the dish, start by boiling the peeled and chopped manioc in salted water until tender. Drain and mash the manioc, allowing it to cool.

In a separate pot, cook and shred the carne seca, then sauté it with chopped onion and garlic until fragrant. Mix in fresh cilantro for added taste.

Once the manioc mash has cooled, combine it with all-purpose flour, eggs, and season with salt and pepper to form a dough. Shape the mixture into small balls, encasing a portion of the carne seca filling in each ball.

Refrigerate the balls to firm them up before frying. Heat oil in a deep pan and fry the balls until golden brown and crispy. Drain on paper towels and serve hot with a dipping sauce of your choice.

For the best results, make sure that the oil is hot enough before frying; this will help achieve a crispy exterior while keeping the inside moist. If the dough feels too sticky, you can add a bit more flour.

Additionally, refrigerating the balls not only helps them maintain their shape during frying but also intensifies the flavors. Feel free to experiment with different herbs or spices in the filling to customize the flavor to your liking.

Enjoy your homemade Cassava Balls with Dried Beef!

Final Thoughts

Enjoying Cassava Balls with Dried Beef is a delightful experience that brings a taste of Brazilian culture right to your table. Bolinho de Aipim combines the starchy texture of manioc with the rich flavor of carne seca, making a savory snack that's hard to resist.

As you fry these golden delights, you're not just cooking; you're celebrating a tradition from Northeastern Brazil where food preservation is key. Did you know these balls pack a punch with protein and carbohydrates?

For those who love precision in cooking, using a high-quality thermometer can help guarantee your oil is at the right temperature for frying, leading to perfectly crispy results speed of reading.

Pair them with your favorite dipping sauces for an extra flavor kick! Just remember, while they're delicious, it's wise to watch your portions due to their calorie density from frying.