Making Tapioca -- After a long search for the proper ingredients and tools (the right pan and the right kind of sifter), Paul and I succeded in reproducing a wonderful Brasilian food: tapioca. No, this is not the tapioca that you're thinking of. This is a crepe-like creation made from the finely grated root of the manioc. the grated manioc comes in many forms. We finally found the right kind (after much asking in our broken Portuguese!) in, of course, the Ver-o-Peso market. The women who sold us the "goma de tapioco" also told us wear to go for the appropriate sieve (right across the street). SUCCESS! today we made four delicious tapiocas! (5 of 11)

You spread the tapioca in the pan (dry), cook it for a couple minutes (it sticks together as it cooks), then flip it. This photo shows an already flipped tapioca with butter, cheese, and ham heating on the cooked side as the other side cooks (about another minute). (Photo 5 of 11)