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The manioc food you can enjoy in Latin America

12 Manioc Food from Latin America

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Discover the rich culinary heritage of Latin America through 12 mouthwatering manioc food, from traditional Brazilian feijoada to Peruvian papas a la Huancaina.

This starchy tuber has been a dietary mainstay for indigenous cultures in the region for thousands of years.

From Brazil to Mexico, manioc is used to make a diverse array of savory and sweet dishes.

If you’re planning a trip to Latin America, be sure to sample these 12 delicious manioc foods.

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Key Takeaways

  • Manioc has been a dietary mainstay in Latin America for thousands of years, used in savory and sweet dishes.
  • Mandioca frita is a popular Brazilian snack food, deep-fried cassava root slices seasoned with salt or other flavors.
  • Farofa, a toasted cassava flour mixture, adds crunch and nutty flavor to Brazilian dishes like feijoada and grilled meats.
  • Tapioca, a gluten-free starch from cassava, is used to make pancakes, pearls, and other sweet and savory treats.

What are manioc foods in Latin America?

Manioc foods are cassava-based dishes, such as manioc mandioca frita, manioc chips, and manioc porridge, which are commonly consumed in many parts of Latin America.

Latin American Manioc Foods You Should Try

1. Mandioca Frita (Fried Cassava)

The mandioca frita - fried cassava

Mandioca frita, or fried cassava, is a beloved snack food throughout Brazil. To make it, the cassava root is peeled, cut into thick slices, and then deep-fried until golden brown and crispy on the outside but soft and starchy on the inside.

Mandioca frita is often served as a side dish, but it’s also a popular street food that can be found at markets, fairs, and beach vendors.

It’s commonly seasoned with salt, but you may also find versions flavored with garlic, herbs, or spices. The texture is similar to french fries, but the flavor is distinctly earthy and nutty from the cassava.

2. Pão de Queijo (Cheese Bread)

Cheese bread - Pao de Queijo

Pão de Queijo, or Brazilian cheese bread is another manioc food, a beloved snack that originated in the state of Minas Gerais.

These soft, pillowy rolls are made with cassava flour, eggs, milk, and cheese, usually Parmesan or a Brazilian cheese like minas or coalho.

The combination of the stretchy, melted cheese and the slightly chewy cassava flour dough creates an addictive texture.

Pão de queijo is commonly enjoyed for breakfast or as an afternoon snack, often paired with coffee. You’ll find it sold fresh from bakeries and cafes all over Brazil.

Recommended: The Many Benefits of the Cassava Plant

3. Farofa

Farofa manioc delicacy

Farofa is a toasted cassava flour mixture that is a staple accompaniment to many Brazilian dishes.

To make it, raw cassava flour is toasted in a pan with butter, oil, or bacon fat until it turns golden brown and crunchy.

The basic farofa is seasoned with just salt, but it’s common to see it flavored with ingredients like onions, garlic, eggs, olives, raisins, or even bits of meat.

Farofa adds a delightful crunch and nutty flavor to dishes like feijoada (black bean stew), rice and beans, and grilled meats. It’s an essential part of the traditional Brazilian meal.

Related: The Mandioca Plant of Brazil

4. Tapioca pancake/crepes

Tapioca pancake and crepes from South America

Tapioca crepes, a manioc food is the starch extracted from the cassava root. In Brazil, tapioca pancake is used to make a variety of sweet and savory dishes.

One of the most popular tapioca preparations is the tapioca pancake or crepe.

The tapioca starch is heated on a griddle until it melts and forms a thin, lacy pancake. These can be filled with sweet ingredients like cheese, guava, or chocolate, or savory fillings like meat, eggs, or vegetables.

Tapioca is also used to make chewy, bite-sized tapioca pearls that are cooked in sweetened coconut milk to make a classic Brazilian dessert.

Tapioca is a gluten-free ingredient, making it a popular choice for those with dietary restrictions.

Related: Other Names of Cassava Around the World

5. Acarajé

Acaraje cassava dish

Acarajé is a traditional Afro-Brazilian street food that originated in the northeastern state of Bahia.

It consists of a deep-fried black-eyed pea fritter that is split open and stuffed with vatapá (a creamy shrimp and cashew paste), caruru (a vegetable stew), and other savory toppings.

The base of acarajé is made from a dough of peeled and ground cassava mixed with black-eyed peas.

This dough is then deep-fried to create a crispy, golden-brown exterior with a soft, fluffy interior.

The stuffed acarajé is a beloved snack that can be found at markets, festivals, and street carts throughout Bahia.

Related: Yuca Fries – How to Make Them

6. Casabe

The Casabe dish from cassava

Casabe is a traditional flatbread made from fermented and toasted cassava that is a staple manioc food of the indigenous Waiwai, Wapishana, and Macushi peoples of the Guiana Shield region of South America.

To make casabe, the cassava root is peeled, grated, and the starch is extracted. The starch is then kneaded into a dough, formed into thin rounds, and cooked on a hot griddle or clay surface until crisp.

Casabe has a slightly nutty, earthy flavor and a crunchy, cracker-like texture.

Casabe is often served as a side dish or used to scoop up stews and dips. It’s a versatile staple that has been an important part of the diet of indigenous Amazonian communities for centuries.

Related: How to Make Cassava Sticks

7. Maniçoba

Manicoba yuca dish

Maniçoba is a traditional stew from the Brazilian state of Pará that is made with cassava leaves.

The cassava leaves are harvested, boiled, and then simmered for several hours with smoked meat, onions, garlic, and spices to create a rich, flavorful dish.

The long cooking process helps to remove the natural toxins found in raw cassava leaves, making them safe to eat.

Maniçoba has a unique, slightly bitter flavor that is balanced by the savory meat and aromatic seasonings. It’s often served with rice, farofa, and fried plantains.

Maniçoba is considered a regional specialty of northern Brazil, but it’s gaining popularity across the country as more people discover this delicious use of the cassava plant.

8. Croquetas de Yuca (Cassava Croquettes)

Cassava croquettes/Croquetas de Yuca

Croquetas de yuca, or cassava croquettes, are a popular snack food found throughout Latin America, especially in the Caribbean and Central America.

To make them, grated or mashed cassava is mixed with eggs, flour, and seasonings to form small, oval-shaped fritters.

These are then deep-fried until crispy on the outside and soft and starchy on the inside.

Croquetas de yuca can be served plain, or they may be filled with ingredients like cheese, meat, or vegetables.

They make a tasty appetizer or side dish, often accompanied by a tangy sauce for dipping.

9. Pupusas

Pupusas manioc food

Pupusas are a traditional Salvadoran manioc dish made with a thick, handmade corn tortilla that is stuffed with a variety of fillings.

One of the most common fillings is a mixture of mashed cassava and pork chicharrón (fried pork belly).

To make pupusas, the corn dough is flattened into a round disc and a pocket is created in the center. The cassava and pork filling is then placed inside, and the dough is sealed around it.

The pupusas are then cooked on a hot griddle or comal until the outside is crispy and the inside is hot and melted.

Pupusas are typically served with curtido, a tangy cabbage slaw, and a spicy tomato salsa. They are a beloved street food and national dish of El Salvador.

10. Casabe con Guiso

Casabe con guiso is a traditional manioc dish from Venezuela that features cassava flatbread topped with a savory stew or “guiso”.

The casabe, or cassava flatbread, is made by grating and pressing the cassava root to extract the starch, then cooking the starch into thin, crispy rounds.

These are then topped with a hearty guiso, which can contain ingredients like shredded meat, beans, vegetables, and spices.

Casabe con guiso is a simple but satisfying meal that showcases the versatility of cassava.

The crisp, neutral-tasting casabe provides the perfect base for the flavorful, saucy guiso. It’s a comforting dish that is deeply rooted in Venezuelan culinary traditions.

11. Feijoada

The feijoada manioc delicacy from Latin America

Feijoada is a beloved Brazilian stew made with manioc and a variety of meats, including pork, beef, and sausage.

This hearty manioc dish is a staple of Brazilian cuisine, with roots tracing back to the country’s African and Portuguese influences.

The manioc adds a unique, earthy flavor and starchy texture that perfectly complements the rich, savory broth and tender meat. Served with rice, collard greens, and orange slices, feijoada is a true celebration of Latin American culinary traditions.

12. Huancaina

Huancaina manioc food from South America

Huancaina is a Peruvian manioc dish that showcases the versatility of manioc (yuca or cassava). Thinly sliced boiled potatoes are topped with a spicy, creamy sauce made from ají amarillo peppers, queso fresco, and evaporated milk.

The dish is garnished with black olives and boiled eggs, creating a harmonious balance of flavors and textures.

This beloved appetizer is a staple in Peruvian cuisine, offering a rich and satisfying taste experience.

Frequently Asked Questions

Manioc foods include mandioca frita, pão de queijo, farofa, tapioca, acarajé, casabe, maniçoba, croquetas de yuca, pupusas, and casabe con guiso.

2. How is mandioca frita prepared in Brazil?

Mandioca frita is made by peeling and cutting cassava root into slices, then deep-frying them until crispy on the outside and soft on the inside.

3. What is farofa and how is it used in Brazilian cuisine?

Farofa is a toasted cassava flour mixture used as a crunchy and flavorful accompaniment to dishes like feijoada, rice and beans, and grilled meats.

4. What is tapioca and how is it used in Latin American cuisine?

Tapioca is a gluten-free starch from cassava used to make pancakes, pearls, and other sweet and savory treats in Brazil and other Latin American countries.

Final Word from Cassava Pathway

The rich culinary heritage of Latin America is deeply intertwined with the versatile and delicious manioc foods that have been enjoyed for thousands of years.

From beloved Brazilian snacks like mandioca frita to traditional dishes like Peruvian papas a la Huancaina, manioc continues to be a dietary mainstay in the region.

Whether you’re exploring the streets of Brazil or the markets of Peru, be sure to sample these mouthwatering manioc foods to truly experience the flavors of Latin America.

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