Mingau is many things: a place on the northeastern coast of Brazil, in Bahia; then it is a porridge, made from different grains and cereals. There's mingau of corn, of cassava, of rice. In literature about Brazilian cuisine, it is described as everything from "thin gruel" to "infant food and drink." As a drink, think of it as the warm equivalent of Bubble tea. But on Lagos Island in Nigeria, mingau de tapioca is a porridge made from cassava granules - similar in size to small (2 -4mm) tapioca pearls, cooked in coconut milk and finished with a grating of fresh nutmeg, at it’s simplest. Though in Nigeria it is made with tapioca granules, tapioca pearls are a good substitute. —Kitchen Butterfly
6 - 8
tapioca granules (or pearled tapioca)
ground cloves, or to taste
pinch of dried, crushed bay leaf (optional)
pinch of salt
sweetener (sugar, honey, agave nectar, etc.), to taste
Freshly grated nutmeg, to taste
Coconut cream, condensed milk, fruit jams, sauces, toasted nuts or cereal, to serve. Whatever you like!
In This Recipe
Soak tapioca in the coconut milk and 2 cups of water for an hour or two at room temperature so the granules absorb the liquid and soften
In a pot or pan, combine soaked tapioca, ground cloves, cinnamon powder, bay leaf if using and a pinch of salt
Cook on medium to low heat about 15 - 20 minutes, stirring with a (large) whisk so the tapioca doesn't clump up, cooks evenly and the bottom doesn't burn. Add a cup of water and cook till the tapioca swells, some granules become translucent and soften. Add the second cup of water so the resulting consistency is liquid, of single cream consistency. Add more water if needed to keep the consistency liquid.
Once cooked through, sweeten to taste.
Serve warm with a sprinkling of freshly, finely grated nutmeg. Add the toppings you like, whether it's fruit jams or toasted nuts.
Leftover tapioca pudding keeps well in the fridge (In fact, I prefer mine reheated :)). The granules firm up and gel/jelly more. To reheat, add milk to taste and reheat gently on the stove.