Mané Pelado
Here’s a full overview of Mané Pelado — a traditional Brazilian cake — covering what it is, its history, how it’s made, and how you can try it yourself.
What it is
Mané Pelado is a traditional cake from the Brazilian Centre‑West region (especially the state of Goiás), made primarily of shredded mandioca (cassava/yuca), coconut, and a salty cheese (such as queijo Canastra or queijo Minas). (Wikipedia)
It appears in regional festivals (notably the “Festas Juninas”) and is valued for its creamy, slightly sweet‑salty profile. (Wikipedia)
History & name
- The exact origin is unclear, but there are several folk tales. One version says the cake was sold by a farmer named “Mané” (a diminutive of Manoel) who used to go shirtless (or nearly so) under the intense heat of the cerrado → hence “pelado” (naked) in the name. (Wikipedia)
- Another version claims the name refers to the fact that the cake was originally baked without the usual banana‑leaf wrapping (i.e., “naked”). (Wikipedia)
- Researchers suggest the cake may have derived from an older colonial cake called manauê, adapted using locally available ingredients like cassava and coconut. (Wikipedia)
- It’s considered part of the gastronomic heritage of the region, with documented mentions in menus and local government records. (Paracatu)
Typical ingredients
Here are the core ingredients you’ll find in most Mané Pelado recipes:
- Mandioca (cassava/yuca), peeled, shredded/rather grated. (Receitas)
- Coconut (fresh grated) — gives texture and aroma. (O Dia)
- Salted or semi‑salted cheese (like queijo Minas, queijo meia cura) grated. (Vaise Food)
- Eggs. (So Simples Assim)
- Sugar. (Vaise Food)
- Butter or margarine (or regional equivalent), milk (sometimes coconut milk or added liquids) (Guia da Semana)
- Sometimes spices such as cloves or cinnamon. (Manzuá)
Preparation (overview)
Here’s a summary of how you might make it:
- Peel and grate the cassava; in many versions you rinse and drain to remove excess liquid. (Receitas)
- In a bowl, mix the grated cassava with the grated cheese, coconut, sugar, eggs, butter/margarine, milk (and/or coconut milk) and any spices. (Guia da Semana)
- Pour the batter into a greased baking pan (sometimes dusted with sugar) and bake in a pre‑heated oven (often ~180 °C) until set and lightly golden — about 45 minutes to an hour depending on size. (O Dia)
- Let it cool a bit before slicing; it often has a creamy but firm texture.
Serving & tips
- It works very well as a dessert, breakfast or snack; you’ll find it at fairs and festivals in the region.
- Because of the cheese + cassava + coconut combo it has a pleasant balance of sweet + savory.
- Tip: Use good quality grated fresh coconut for better aroma and taste. Also pick a flavorful regional cheese if you can find it.
- Tip: Do not over‑bake — you want it set but still moist inside rather than dry.
- You can experiment: some recipes add a bit of spice (clove, cinnamon) or substitute regional ingredients.
If you like, I can send you a full detailed recipe (with exact ingredient amounts, step‑by‑step instructions and oven temp/time) that you can try at home. Would you like that?
