Rosa Shoel has been bringing the flavours of North-Eastern Brazil to farmers markets and events across Toronto. She uses locally-milled goma (tapioca or cassava starch), an ingredient traditionally used by the natives of the Brazilian Amazon, to make crispy, delicious and gluten-free crepes stuffed with a variety of locally-sourced, seasonal fillings.
The plate comes with 2 tapioca-flour crepes, one filled with carne seca, a Brazilian speciality of salt-cured & dried beef, cooked with spices and toped with aged Friulano (similar to Brazilian-style “Minas” cheese), the other stuffed with roasted local cherry tomatoes dressed with balsamic vinegar and cheese. The crepes are served with cassava fries, a spicy mayo and a mixed salad with passion fruit dressing.
#GF #vegan option available
Mini cassava coconut cake with homemade groundcherry (physalis) ice cream
Rosa Shoel has been living in Toronto for more than 10 years. Well-studied in permaculture, she’s lived on organic farms, which have spirited her journeys through Ontario, Central America, The United States, and Cuba. Rosa considers herself a defender of healthy and sustainable nutrition and a conscious consumer.
Rosa contacted a community deep inside the Chapada Diamantina, a breathtaking national park in Bahia, to reconnect to her cultural roots and learn more about the cultivation, traditions and culinary aspects of the manioc/cassava. For three months, she rode around the Chapada Diamantina with the project of a short documentary Finding our Roots http://dozero.net/blog/ .
Now she is leaving to Europe to work with DOZERO.net project looking for more traditions and culinary techniques
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.