Home›Dishes›Main Ingredient›CassavaIngredientCassavaAlso Known As Manioc · YucaVegetables and Vegetable ProductsReference and ClassificationVerifiedCassava, Manihot esculenta, also called manioc or yuca, is a starchy root crop domesticated in Brazil, though estimates for exactly when and where within Brazil vary by study. It was a staple of Amerindian communities such as the Tupinamba, encountered growing cassava by Portuguese arrivals in Bahia around 1500 and processed by them into meal and bread. The same Portuguese traders carried cassava to their West African coastal stations by the mid sixteenth century, provisioning slave ships bound for the Americas with it as farinha, and from those West African footholds cassava spread across the continent to become, after maize, one of Sub-Saharan Africa's most important staple foods, valued for tolerating poor soil and drought where other staples fail.FactsCassavaConnectionsIn the Other AtlasesSourcesComments (0)Reader Challenges (0)FactsDisputedEarliest Documented Use, From (Year)Scholarly debate3500 BCE to 2500 BCE 1The Encyclopedia of Food and Culture hedges cassava domestication at maybe five thousand years ago; separate, more recent genomic studies of Brazilian germplasm propose a substantially older date, over ten thousand years, that this atlas does not adopt outright because that work remains a preprint rather than a peer reviewed publication. A wide range is given rather than a single year.Origin RegionScholarly debateBrazil (a reference encyclopedia places domestication along Brazil's southern border; separate genetic studies instead point to west-central Brazil or the wider Amazon basin, so the exact locale within Brazil is not settled) 1The Encyclopedia of Food and Culture places domestication somewhere in Central or South America, perhaps along the southern border of Brazil, itself a hedge; more recent comparative genomic studies of Brazilian germplasm instead centre wild populations in west-central Brazil. This atlas gives the published reference-work claim as its citable figure rather than an unreviewed preprint.CassavaFilter Results20 entriesDish FamilyAllAfrican Salads (1)European Stews, Braises and Sauced Dishes (1)Latin American and Caribbean Breads and Pastries (2)Latin American and Caribbean Noodles and Dumplings (1)Latin American and Caribbean Roasted, Grilled and Fried Dishes (1)Latin American and Caribbean Soups (1)Latin American and Caribbean Starch Dishes (1)Latin American and Caribbean Stews, Braises and Sauced Dishes (1)Southeast Asian Rice and Grain Dishes (2)Southeast Asian Roasted, Grilled and Fried Dishes (1)Sub-Saharan African Grain Dishes (6)Sub-Saharan African Stews, Braises and Sauced Dishes (2)CuisineAllBrazilian Cuisine (2)Caribbean Cuisine (1)Cuban Cuisine (1)Ecuadorian Cuisine (2)Filipino Cuisine (1)Ghanaian Cuisine (2)Indonesian Cuisine (1)Malagasy Cuisine (1)Mexican Cuisine (1)Mozambican Cuisine (1)Nigerian Cuisine (3)Peruvian Cuisine (1)West African Cuisine (3)Era (Origin Period)All1538 (1)TraditionAllBread Baking (2)Christmas Feast Traditions (1)Fermentation (4)Street Food Culture (2)Format/TypeAllAfrican Salads (1)European Stews, Braises and Sauced Dishes (1)Latin American and Caribbean Breads and Pastries (2)Latin American and Caribbean Noodles and Dumplings (1)Latin American and Caribbean Roasted, Grilled and Fried Dishes (1)Latin American and Caribbean Soups (1)Latin American and Caribbean Starch Dishes (1)Latin American and Caribbean Stews, Braises and Sauced Dishes (1)Southeast Asian Rice and Grain Dishes (2)Southeast Asian Roasted, Grilled and Fried Dishes (1)Sub-Saharan African Grain Dishes (6)Sub-Saharan African Stews, Braises and Sauced Dishes (2)CourseAllDessert (2)Side Dish (1)Snack or Street Food (1)Soup (2)Dietary SuitabilityAllContains Fish or Shellfish (1)Contains Meat or Poultry (2)Origin RegionAllBenin (1)Bolivia (1)Brazil (3)Central Africa (1)Chile (1)Cote d'Ivoire (1)Ecuador (2)Ghana (2)Indonesia (2)Jamaica (1)Madagascar (1)Mozambique (1)Nigeria (3)Peru (1)Philippines (1)Togo (1)Venezuela (1)Yorubaland (1)Show ResultsBrowseCompareSelect all 20Abacha (food)CassavaAmalaCassavaAttiekeCassavaBammyCassavaBankuCassavaCasabeCassavaChikwangueCassavaChupeCassavaEbaCassavaEncebolladoCassavaFarofaCassavaFufuCassavaGethukCassavaHallacaCassavaLlapingachoCassavaMatapaCassavaPichi-pichiCassavaRavitotoCassavaTapioca chipsCassavaViradoCassavaConnectionsUsed ByAbacha (food), Dishes Well-attested Source Abacha (food) (Wikipedia)Amala, Dishes Well-attested Source Amala (food) (Wikipedia)tier 2Attieke, Dishes Well-attested Source Attieke (Wikipedia)Bammy, Dishes Well-attested Source Wikipedia: BammyBanku, Dishes Well-attested Source Banku (Wikipedia)tier 3Caribbean Cuisine, Cuisines Well-attested ConnectedCassava is an Indigenous Taino staple carried into Caribbean cooking.Source Caribbean Cuisine (Wikipedia)tier 2Casabe, Dishes Well-attested Source Casabe (Wikipedia)Chikwangue, Dishes Well-attested Source Chikwangue (Wikipedia)Chupe, Dishes Well-attested Source Chupe - WikipediaEba, Dishes Well-attested Source Eba (Wikipedia)Encebollado, Dishes Well-attested Source Wikipedia: EncebolladoFarofa, Dishes Well-attested Source Farofa (Wikipedia)Fufu, Dishes Well-attested Gethuk, Dishes Well-attested Source Gethuk (Wikipedia)Ghanaian Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Hallaca, Dishes Well-attested Source Hallaca - WikipediaLlapingacho, Dishes Well-attested Source Llapingacho (Wikipedia)Matapa, Dishes Well-attested Source Matapa (Wikipedia)Mozambican Cuisine, Cuisines Well-attested Source Mozambican Cuisine (Wikipedia)Nigerian Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Pichi-pichi, Dishes Well-attested Source Pichi-pichi (Wikipedia)Ravitoto, Dishes Well-attested Source Ravitoto (Wikipedia)Tapioca chips, Dishes Well-attested Source Tapioca chips (Wikipedia)Virado, Dishes Well-attested Source Virado (Wikipedia)West African Cuisine, Cuisines Well-attested Source The Oxford Companion to FoodAlan Davidsontier 1In the Other AtlasesOriginated InBrazilAlso in Geography Atlas: where this subject originated.Source Cassava (Encyclopedia of Food and Culture, via Encyclopedia.com)tier 2Sources1. Cassava (Encyclopedia of Food and Culture, via Encyclopedia.com)tier 2Encyclopedia.comIntroductionQuote, IntroductionCassava, or manioc ( Manihot esculenta ), is a root crop native to tropical America that is now consumed by millions of people throughout the tropics, and is used in food preparation in many industrialized processes.View the SourceThe Oxford Companion to Foodtier 1Alan Davidson, Oxford University Press, 2014Used By: West African CuisineCaribbean Cuisine (Wikipedia)tier 2WikipediaUsed By: Caribbean CuisineView the SourceLarousse Gastronomiquetier 1Hamlyn, 2009Used By: Nigerian Cuisine, entry: CassavaUsed By: Ghanaian Cuisine, entry: CassavaAttieke (Wikipedia)Used By: Attieke, Infobox main_ingredient field: Fermented and grated cassavaView the SourceWikipedia: BammyUsed By: Bammy, Infobox main_ingredient field: CassavaView the SourceHallaca - WikipediaUsed By: Hallaca, Infobox main_ingredient field: cornmeal dough or cassava dough, meat (beef, pork, chicken), raisins, capers, olivesView the SourceWikipedia: EncebolladoUsed By: Encebollado, Infobox main_ingredient field: Fish (albacore or other tuna or billfish), cassava, pickled red onionsView the SourceGethuk (Wikipedia)Used By: Gethuk, Infobox main_ingredient field: Cassava, coconut, sugarView the SourceChikwangue (Wikipedia)Used By: Chikwangue, Infobox main_ingredient field: cassavaView the SourceMatapa (Wikipedia)Used By: Matapa, Infobox main_ingredient field: Young cassava leavesView the SourceLlapingacho (Wikipedia)Used By: Llapingacho, Infobox main_ingredient field: Mashed potatoes or yuca, cheeseView the SourceVirado (Wikipedia)Used By: Virado, Infobox main_ingredient field: beans, pork, manioc flour, fried sausage; breaded and fried plantain, eggs, kale, rice, torresmo (a crisply cooked pork rind)View the SourceChupe - WikipediaUsed By: Chupe, Infobox food/dish main_ingredient fieldView the SourcePichi-pichi (Wikipedia)Used By: Pichi-pichi, infobox main_ingredient fieldQuote, Used By: Pichi-pichi, infobox main_ingredient fieldCoconut milk, cassava, lye, sugarView the SourceFarofa (Wikipedia)Used By: Farofa, lead paragraphQuote, Used By: Farofa, lead paragraphFarofa (Brazilian Portuguese: [fa'ɾɔfɐ]) is toasted cassava meal.View the SourceCasabe (Wikipedia)Used By: Casabe, lead paragraphQuote, Used By: Casabe, lead paragraphCasabe or cassava bread is a flatbread made of cassava, eaten across the Caribbean Basin and the Amazon.View the SourceTapioca chips (Wikipedia)Used By: Tapioca chips, lead paragraphQuote, Used By: Tapioca chips, lead paragraphTapioca chips are a snack food made from thin wafers of deep-fried cassava root.View the SourceAbacha (food) (Wikipedia)Used By: Abacha (food), lead paragraphQuote, Used By: Abacha (food), lead paragraphAbacha is a product of cassava tubers.View the SourceBanku (Wikipedia)tier 3WikipediaUsed By: Banku, Lead sectionQuote, Used By: Banku, Lead sectiona slightly fermented cooked mixture of maize and cassava doughsView the SourceAmala (food) (Wikipedia)tier 2WikipediaUsed By: Amala, Lead sectionQuote, Used By: Amala, Lead sectionIt is made of yam, cassava flour, or unripe plantain flourView the SourceRavitoto (Wikipedia)Used By: Ravitoto, Lead paragraphQuote, Used By: Ravitoto, Lead paragraphRavitoto means 'crushed cassava leaves'.View the SourceMozambican Cuisine (Wikipedia)Used By: Mozambican Cuisine, Article textQuote, Used By: Mozambican Cuisine, Article textCassava and rice are also eaten as staple carbohydrates.View the SourceEba (Wikipedia)Used By: Eba, Lead paragraphQuote, Used By: Eba, Lead paragraphIt is a cooked starchy vegetable food made from dried grated cassava (manioc) flour commonly known as Garri all across West Africa.View the SourceComments (0)No comments yet. 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