Tapioca: Brazil’s Comfort Food, Reinvented

In the bustling kitchens of the Embassy of Brazil in New Delhi, Chefs Jacklin John and Lekh Nath Sharma are serving up more than just delicious food, they are delivering a slice of Brazilian culture. At the heart of their culinary repertoire is Tapioca, a beloved cassava-based crepe that Brazilians enjoy any time of the day. In this fun and flavourful interview, the chefs reveal the secrets to the perfect tapioca, how they’ve added an Indian twist, and what this dish says about Brazil’s vibrant culinary soul.

 

Chef Jacklin John and Chef Lekh Nath Sharma, Embassy of Brazil in New Delhi

 

1. What’s the secret behind making the perfect Tapioca?

In Brazil, tapioca is known as a type of flatbread or crepe made from the cassava flour extracted from the manioc root. It has a chewy texture and is naturally gluten-free. Brazilian use the cassava flour to prepare several treats, from bread (the famous tapioca) to dessert. When it comes to cooking, I believe the best-kept secret is to find the right amount of water to moist the cassava flour. With that, you can sprinkle the moist cassava flour on a hot pan and the heat makes the starch stick together. You will have a soft, flexible “Brazilian pancake”.

2. Is Tapioca more of a breakfast bite, street snack, or anytime treat in Brazil?

Dishes and snacks made of cassava flour, like tapioca or “pão de queijo” (cheese bread), are anytime treats. Brazilian love tapioca and these days it has become a popular breakfast for most of people who want to avoid regular bread.

3. Can you share your favourite filling: sweet or savoury?

We like sweet and salty fillings for the tapioca. Our personal favourite salty one is cheese and the sweet one is sliced banana with chocolate ganache.

4. Have you added an Indian twist to the traditional Tapioca?

We did. We have tried pairing tapioca with Indian butter gravy and with caramelized pineapple. Both options were delicious.

5. What do Brazilians usually pair Tapioca with: coffee, juice, or something else?

They usually pair it with a flavourful Brazilian coffee, juice or even coconut water.

6. How do you explain Tapioca to someone who has never heard of it before?

We would probably say that tapioca is Brazil on a plate: vibrant and full of surprises. It transforms the cassava flour into a soft and delicate crepe without a drop of oil. It is versatile and you can use any filling to give your personal touch.

7. If Tapioca were a person, how would you describe its personality?

Tapioca is that charming friend that lights up every room they walk into: generous, warm and irresistibly welcoming, simple and yet sophisticated.

8. How do Indian guests usually react when they try Tapioca for the first time?

They are usually impressed and sometimes they say that tapioca reminds them of dosa or of paratha, but lighter. They are curious and certainly delighted.