Cassava is the single most important ingredient in Brazilian cuisine. This starchy root vegetable — known as mandioca in Brazil, yuca in Spanish-speaking countries — is the source of tapioca starch, cassava flour, and is eaten as a boiled, fried, or roasted vegetable across the entire country.
Cassava vs. Tapioca — What's the Difference?
- Cassava (Mandioca) = the whole root, eaten as a vegetable or processed into flour (farinha de mandioca)
- Tapioca starch (Polvilho) = the extracted starch from cassava, sold as a fine white powder or pre-hydrated granules. Used to make Pão de Queijo and tapioca crepes.
- Tapioca pearls = cassava starch processed into round balls, used in bubble tea and desserts.
Forms of Cassava in Brazilian Cooking
- Boiled cassava (mandioca cozida) — peeled, boiled until tender, served as a side dish, often with butter or coconut milk
- Fried cassava (mandioca frita) — essentially Brazilian-style french fries, crunchier and more flavorful than potato
- Cassava flour (farinha de mandioca) — used to make Farofa and eaten directly on food
- Tapioca starch (polvilho) — used for Pão de Queijo, tapioca crepes, and thickening stews