-
Manihot esculenta,
commonly called c****ava (/kəˈsɑːvə/),
manioc, yuca, or
tapioca (among
numerous regional names) is a
woody shrub of the
spurge family...
- In
French it may be
called either bâton de
manioc '
manioc batons' or pâte de
manioc '
manioc paste'—
manioc is an
alternative name for c****ava. An English-language...
-
yellow sauce extracted from wild
manioc root in Brazil's
Amazon jungle. It is also
produced as a by-product of
manioc flour manufacture. The
juice is toxic...
-
Manihot walkerae,
commonly known as Walker's manihot, is a
species of
flowering plant in the
spurge family, Euphorbiaceae,
native to
North America. Manihot...
- paracress), and
tucupi (a
broth made with wild
manioc),
cooked tapioca starch (“goma de tapioca” -
manioc), as well as
dried shrimps and fragrant, small...
-
Minas Gerais and
considered iconic there. It is made of beans,
toasted manioc flour (farinha), and
dried meat (usually pork). Usually, feijão tropeiro...
-
potatoes were not available, they
discovered how to use the
native sweet manioc as a replacement.
Enslaved Africans also had a role in
developing Brazilian...
- from the
tubers of the c****ava
plant (Manihot esculenta, also
known as
manioc), a
species native to the
North and
Northeast regions of Brazil, but whose...
-
common in
northern Angola, is a
paste or
porridge of c****ava (also
called manioc or yuca), made from c****ava flour. It is
gelatinous in
consistency and gray...
- plantains,
bobolo or
miondo (a
Cameroonian dish made of
fermented ground manioc and
wrapped in leaves), etc… Ndolé
camerounian Ndolè dish Ndolè with cod...