Escondidinho is a comforting Brazilian dish that features layers of creamy manioc puree and savory dried meat. The name "Escondidinho" translates to "little hidden one," referring to the hidden layer of meat beneath the manioc puree.

The origins of Escondidinho can be traced back to the northeastern region of Brazil, where manioc is a staple ingredient in many traditional dishes. Over time, this dish has become popular throughout the country, with various regional adaptations.

To make Escondidinho, start by preparing the manioc puree. Boil the manioc until it is soft, then mash it with butter and cream until it reaches a smooth, creamy consistency. In a separate pan, cook the dried meat until it is tender and flavorful. Shred the meat and set it aside.

Next, assemble the dish by layering the manioc puree and shredded meat in a baking dish. Start with a layer of manioc puree, followed by a layer of meat, and then another layer of manioc puree. Top the dish with grated cheese and bake it in the oven until the cheese is golden and bubbly.

While the traditional recipe for Escondidinho uses dried meat, you can customize it by using other types of meat, such as chicken or ground beef. Some variations also include adding vegetables like onions, bell peppers, or tomatoes to the meat layer for extra flavor and nutrition.

In Brazil, Escondidinho is often served as a main course, accompanied by a simple salad or rice. It is a popular choice for family gatherings and special occasions, as it is both hearty and satisfying.

Escondidinho is a rich and indulgent dish, so it is best enjoyed in moderation. The manioc puree and cheese add a significant amount of calories and fat, so pairing it with lighter side dishes can help balance the meal. Additionally, using leaner cuts of meat and incorporating more vegetables can make the dish a bit healthier without sacrificing flavor.