How I Make Brazilian Anchovy Cassava Porridge

I recently discovered Pirão while watching the “Salvador, Brazil” episode of Netflix’s Street Food: Latin America. This traditional Brazilian cassava porridge is a hearty, comforting dish usually served as a side or topped with rich seafood stews or grilled meats. It’s thick, creamy, and packed with flavor, making it a staple in many Brazilian homes.

For my version, I decided to keep things simple by topping it with steamed anchovies since we had this fish for lunch earlier. The delicate, briny flavor of the anchovies worked surprisingly well with the creamy cassava base, proving that sometimes the simplest choices make the most satisfying meals.

Let’s dive into this delicious Brazilian comfort food!

1. Prepare all the ingredients needed.

• Cassava or Cassava Flour
• Fish stock
• Tomato Puree
• Salt
• Pepper
• Anchovies

2. I decided to grate some cassava instead of using cassava flour.

3. Heat broth and season with salt and pepper.

4. Pour some tomato puree.

5. Add the grated cassava into the broth.

6. I’m not contented with the texture since there are still lumps fron cassava so I immersed it with blender.

7. The usual toppings for Brazilian Pirao is tilapia. You can add any fish or meat you like though. But since we have here steamed anchovy, I decided to have that as toppings.

8. Anchovy may be steamed or fried.

9. Your Brazilian Cassava Porridge is now done and ready to be served.