-
Manihot esculenta,
commonly called c****ava,
manioc, or yuca (among
numerous regional names), is a
woody shrub of the
spurge family, Euphorbiaceae, native...
- of paracress),
tucupi (a
broth made with wild
manioc), goma de
tapioca cooked tapioca gum (also
manioc-based), and
dried shrimp.. It is traditionally...
-
Manihot walkerae,
commonly known as Walker's manihot, is a
species of
flowering plant in the
spurge family, Euphorbiaceae,
native to
North America. Manihot...
-
areas throughout Panama and
South America.
Cauim is made by
fermenting manioc (a
large starchy root), or maize,
sometimes flavored with
fruit juices....
-
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...
-
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...
- dish made with carne-de-sol or
shredded chicken and
topped with a
layer of
manioc purée. The dish
often includes cheese and chicken; cod is
sometimes used...
- the
coastal area,
where the po****tion is
largely concentrated; rice and
manioc are the
major crops.
French Guiana is
heavily dependent on
imports of food...
- 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...
- nijiamanchi, and is
related to chicha. Jívaro
women make it by
chewing manioc tubers,
placing them in
large jars, and
allowing them to
ferment in their...
