Manteiga-da-terra

[1] Some recipes for making manteiga de garrafa include a step prior to cooking in which the congealed cream is washed in cold water.

[2] The cooking process separates the cream into two components, the manteiga (butter) and the "borra" (a watery precipitate).

It can be eaten with bread, or used as an ingredient in farofa, carne-de-sol, feijão verde, and in cooking fried eggs or cassava (macaxeira).

[1] There are no fixed manufacturing standards that must be met in order to call a product "manteiga de garrafa".

[1] The product is produced and distributed by means of street fairs, town markets, supermarkets, restaurants and small shops.