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During the Flour Festival, in Cruzeiro do Sul, Tapioca’s handcrafted production is highlighted with the participation of local producers who have the preparation of the typical food of the Amazon region. In the first tent, visitors find producer Maria Marlucia, resident of the Colombia community, in Jardim Estrada do Pentecost, which since she was 20 years old to have cassava derivatives.
Tapioca varieties available to the audience: Beiju, Belê, Macaxeira Cake and the Traditional on Sheet/Photo: Contilnet
With decades experience, Marlucia offers visitors different varieties of the product, such as Tapioca on Folha, Beiju, Belê and the traditional cassava cake, all prepared on time. According to her, the secret is in the process of gum removal, which needs to rest and be wiped before reaching the ideal point for making tapioca.
“Those who come here will prove the best tapioca in the state,” says the producer proudly, who also highlights the preparation options: wet with coconut milk or lean, according to the public’s preference.
Maria Marlucia Preparing Tapioca Gum, an essential step for the authentic taste of food/Photo: Contilnet
Although he started as a flour producer, Marlucia decided to devote himself exclusively to Tapioca for considering the most profitable and less heavy work. During the festival days, it uses an oven available by the organization of the event, ensuring continuous and fresh production for visitors.
Visitors prove the warm tapioca made on the spot, one of the most sought after attractions of the festival/photo: Contilnet
The space has become one of the most movement points, attracting tourists and residents who seek the authentic taste of the region.
For those visiting Cruzeiro do Sul during this period, the mandatory stop is to try the warm tapioca made on time.
