ma
nioc
1
the long and starchy roots of a tropical plant that is native to South America, used in cooking
Manioc, also known as cassava, is a starchy root vegetable native to South America but cultivated and consumed in various regions around the world. It has a thick, rounded root with a rough, bark-like skin and a white, creamy flesh. Manioc is a staple food in many tropical countries due to its versatility and nutritional value. It can be cooked in a variety of ways, including boiling, steaming, frying, or baking, and is used to make dishes such as cassava fries, stews, soups, and bread. Manioc is rich in carbohydrates and a good source of dietary fiber, vitamins, and minerals. However, it must be properly processed to remove toxic compounds before consumption, as raw manioc contains cyanogenic glycosides, which can be harmful if ingested in large quantities.
- The locals generously shared their knowledge of manioc processing techniques.
- We gathered around a campfire, roasting manioc over the flames.
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2
the starch or flour of dried manioc or cassava root
Manioc, also known as cassava, is a starchy tuberous root commonly used in various cuisines around the world. It can be processed into several forms, including starch or flour. Manioc starch, also called tapioca starch, is extracted from the cassava root and is a fine, powdery substance commonly used as a thickening agent in cooking and baking. It is gluten-free and has a neutral taste, making it suitable for a wide range of recipes. Manioc flour, on the other hand, is made from dried and ground cassava roots and has a coarser texture compared to the starch. It is often used in traditional dishes such as bread, cakes, and pancakes, particularly in regions where cassava is a staple food.
- He decided to use manioc as a thickening agent in his soup.
- She transformed plain rice into a delightful rice pudding using manioc starch.
- We prepared a mouthwatering gravy using manioc starch as a substitute for cornstarch.
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