In a bowl mix 1 cup and a half of yuka flour (polvilho), 1 cup of parmesan cheese (or any other hard cheese), 200 grams of milk cream, and a little salt if wanted. Mix and let it sit for 10 minutes. Then mix a little more til bread consistency (add more flour if needed), make little balls, then bake in oven or air fry for about 15 to 20 minutes

Season the shrimp with salt, garlic, pepper. Then breaded in wheat flour, egg, and granulated tapioca flour. Deep fry and serve with pineapple pepper jelly. P.S. The tapioca flour doesn’t become brown

In a non-stick pan put 1 can of condensed milk and two full tablespoons of cocoa powder. Cook til is hard enough to shape into balls after cools down. Make your hands wet every time you get some of the brigadeiro to roll it. Pass throught sprinkes

It can be eaten with queijo coalho grilled (brazilian cheese)or the fry shrimp with tapioca. In a pan, cook on low 1 cup of pineapple (diced tiny or blended) half cup of sugar, 1 tea spoon vinegar, 1 tea spoon ginger, fresh pepper of your choice diced. Mix once in a while for about 15 minutes

Season the fish you like (not a Fillet, but a thick piece) with cumim, pepper, salt and garlic. Let it rest for as long as you can. Meanwhile cut the vegetables in rings like the photo (onions, bell pepper, can be red, yellow or green tomatoes), also coriander. In a large pan, put olive oil, onions, fish, more onions, bell pepper, all in layers. Add coconut milk to cover the fish, then about four tablespoons of palm oil. After boil, cook for about ten minutes in low. For the last add the tomatoes and coriander. If you like, add any type of pepper. Serve with rice, farofa and/or porridge (pirão)