Breads of the land
In Pernambuco, bread was made from manioc. Two recipes from what was written in 1587 and 1618.
The bread the Portuguese made in Brazil in 1587, with fermented manioc instead of wheat. A golden crust, a dense, moist crumb and a gentle sourness. It goes on the table with the stew.
Pernambuco's everyday “bread”: sweet cassava, grated, squeezed and toasted in a pan until it crackles. Thin and crisp, or thick and soft.