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Classic Mingau: Of Tapioca & Coconut Milk

by on April 12, 2017
 

Mingau, a place on the north eastern coast of Brazil, in Bahia

Mingua, a porridge of tapioca popularly eaten over Easter on Lagos island, Nigeria

Mingau, in literature, of Brazil mentions repeatedly, ‘a sweetened hot drink of tapioca, water, and milk.


Mingau is a porridge made from milled cassava, cooked in coconut milk and finished with a grating of fresh nutmeg. At it’s simplest. Its heritage is clear – brought by returnees at the end of slave trade, returnees who settled in Isale Eko, the ‘lowlands’ of Lagos. 

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In the early days of ‘the return’, Mingau was prepared and eaten by both Muslims and Christians at Easter. I have a friend who testifies to this. I’m not sure how it became an Easter feature on Lagos Island but it is to this day.

Literature describes it as everything from thin gruel to infant food and ‘drink’. 

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In Lagos, Nigeria it is cooked with coconut milk, bay leaves, cloves and sweetened with sugar. It’s so easy!

Here is my Mingau recipe. And yes, I have a few variations – next post though.

Mingau
A soft, creamy porridge of tapioca and coconut milk, popular in Lagos-Nigeria during the Holy Week of Easter


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Prep Time
10 min

Prep Time
10 min

4 calories
1 g
0 g
0 g
0 g
0 g
2 g
145 g
1 g
0 g
0 g

Nutrition Facts
Serving Size
2g

Amount Per Serving
Calories 4
Calories from Fat 0

% Daily Value *

Total Fat 0g
0%

Saturated Fat 0g
0%

Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%

Sodium 145mg
6%

Total Carbohydrates 1g
0%

Dietary Fiber 0g
0%

Sugars 1g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. Tapioca, 1 part
  2. Coconut milk 3 - 4 parts, or to taste
  3. Spices - cloves, bay leaves, etc
  4. Pinch of salt
  5. Sweetener
  6. Nutmeg, freshly grated - to taste
Instructions
  1. Combine the tapioca and most of the milk in a pot or pan. Add spices to taste
  2. Cook on medium to low heat, stirring so the bottom doesn't burn
  3. Continue to cook till the tapioca swells, breaks down and softens
  4. Check for seasoning and adjust accordingly
  5. Serve with more milk and finish off with a sprinkling of freshly, finely grated nutmeg
beta
calories
4

fat
0g

protein
0g

carbs
1g

more

Kitchen Butterfly http://www.kitchenbutterfly.com/

Do you have any Mingau memories? or recipes? Please share. Thank you.