📝 About This Recipe
Deeply rooted in the indigenous traditions of Northern Brazil, Chibé is a refreshing, tangy, and deeply satisfying 'liquid meal' that captures the essence of the Amazon rainforest. This ancient preparation transforms humble toasted cassava flour into a bright, aromatic infusion using fresh lime, cooling water, and a kick of local chili peppers. It is more than just a dish; it is a revitalizing ritual of the Paraense people, offering a unique textural experience that balances crunch and hydration.
🥗 Ingredients
The Base
- 1 cup Farinha de Mandioca d'Água (Fermented Cassava Flour) (Look for coarse, yellow, crunchy grains, preferably from the Pará region)
- 2.5 cups Mineral Water (Must be very cold for a refreshing style, or room temperature for traditional)
The Aromatics and Seasoning
- 2 tablespoons Fresh Lime Juice (Freshly squeezed)
- 1/2 teaspoon Sea Salt (Adjust to taste)
- 1-2 pieces Pimenta Murupi or Malagueta (Finely minced; these provide the authentic Amazonian heat)
- 2 tablespoons Red Onion (Very finely minced)
- 1 small clove Garlic (Crushed into a paste)
Fresh Herbs and Texture
- 1 tablespoon Coriander (Cilantro) (Finely chopped)
- 1 leaf Chicória do Pará (Culantro) (Finely shredded; substitute with extra cilantro if unavailable)
- 1 tablespoon Green Onions (Thinly sliced)
👨🍳 Instructions
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1
Select a traditional clay bowl (cuia) or a wide ceramic bowl to prepare the Chibé, as this helps maintain the temperature and honors the tradition.
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2
Place the finely minced red onion and crushed garlic paste into the bottom of the bowl.
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3
Add the sea salt and the minced Amazonian chilies (Murupi or Malagueta) to the aromatics.
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4
Use the back of a spoon to lightly bruise the onions and chilies against the side of the bowl to release their essential oils and juices.
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5
Pour in the fresh lime juice and stir to create a concentrated, flavorful 'tempero' base.
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6
Slowly pour in the 2.5 cups of cold mineral water, stirring gently to dissolve the salt and integrate the aromatics.
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7
Taste the liquid; it should be bright, slightly salty, and have a pleasant heat. Adjust seasoning if necessary before adding the flour.
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8
Now, the crucial step: Sprinkle the Farinha de Mandioca d'Água evenly over the surface of the water.
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9
Do not stir aggressively. Allow the flour to sit on top and slowly absorb the liquid for about 1 to 2 minutes.
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10
Gently fold the flour into the water with a single circular motion. The goal is for the grains to hydrate slightly but retain a distinct 'pop' or crunch.
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11
Garnish the top with the chopped cilantro, shredded Chicória do Pará, and green onions.
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12
Serve immediately while the contrast between the cool water and the crunchy cassava grains is at its peak.
💡 Chef's Tips
Always use 'Farinha d'Água' (fermented cassava flour) rather than the fine, powdery 'Farinha de Mesa' for the correct texture. If you prefer a thicker, porridge-like consistency, let the mixture sit for 5 minutes; for a drinkable refreshment, serve immediately. Be careful with the chilies—Amazonian peppers are potent; start with half a pepper if you are sensitive to heat. For an extra layer of authenticity, use water that has been chilled in a clay pot (moringa). If you cannot find Chicória do Pará, a mix of cilantro and a tiny squeeze of orange zest can mimic its earthy, citrusy depth.
🍽️ Serving Suggestions
Serve as a refreshing appetizer on a hot afternoon alongside grilled river fish like Tambaqui. Pair with a side of 'Charque' (dried beef) sautéed with onions for a complete traditional meal. Enjoy as a light, hydrating snack between meals, just as it is consumed in the Amazonian interior. Accompany with a cold glass of fresh Caju (cashew fruit) juice to balance the savory-spicy notes. Serve in small 'cuias' (gourd bowls) for an authentic aesthetic presentation at a dinner party.