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Brazilian Ingredients


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Brazilian Ingredients

SuzieMae | | Nov 12, 2007 06:40 AM

I am writing a book about Brazilian cooking for an American audience. I live in Brazilan am having a hard time confirming if these ingredients would be easy for Americans to find. If anyone could help out. I'd like to know if you can find manioc flour; in this I mean the coarse flour used for making farofa. I am also looking for the manioc flour that is ground into powder (polvilho - azedo and doce) to make things like pão de queijo and biscoitos de polvilho.

I also wonder if the cut "picanha" is available. I think that it may be found in latino butcher shops by the name "tapa de cuadril". If anyone can give me a hand, thanks for the comments...