Mané pelado

A porridge of grated cassava mixed with melting cheese and coconut, typical of the state of Pernambuco. It's eaten warm, for breakfast or as a snack, often with coffee.

40 min
4 servings
Medium
Moderate
🇧🇷 Brazil

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Ingredients

500 g Fresh cassava finely grated (or frozen grated cassava)
100 g Grated coconut
150 g Melting cheese such as mozzarella or salted fresh cheese
200 ml Coconut milk
1 tsp Fine salt
2 tbsp Caster sugar

Spices & seasoning

A pinch of cinnamon

Optional extras

50 g Raclette cheese in small cubes

On the side

4 Coffee or café au lait

Instructions

Finely grate the cassava on a fine grater or in a food processor, then gently press it to remove excess water.
Put the grated cassava in a saucepan with the coconut milk, salt and sugar, then mix well.
Cook over low heat, stirring regularly for 20 minutes, until you get a thick paste that pulls away from the sides.
Off the heat, stir in the grated coconut and the cheese cut into small pieces, then mix vigorously so it starts to melt.
Return the pan to very low heat for 3 to 5 minutes, stirring, until the cheese is nicely stringy and smooth.
Divide into bowls or deep plates and serve warm.
Serve with a coffee for a traditional breakfast.