Tapioca
Tapioca (Portuguese pronunciation: [tapiˈɔkɐ]) is a starch extracted from cassava root (Manihot esculenta). This species is native to the North Region of Brazil, but spread throughout the South American continent. The plant was carried by Portuguese and Spanish explorers to most of the West Indies, and continents of Africa and Asia, including the Philippines and Taiwan. It is now cultivated worldwide.
Uses
Tapioca starch has been used to make some foods, such as pão de queijo.[1]
Tapioca Media
La mandioca: uno de los productos principales de San José de los Arroyos
Colored, translucent tapioca sticks
Spicy and non-spicy tapioca chips
Casabe baking in a small commercial bakery
Bubble milk tea with tapioca pearls
Small, opaque pearl tapioca before soaking
Beiju, Brazilian tapioca flatbread of Alto da Sé, in Olinda, Pernambuco.
- Tapioca
Taíno women preparing cassava bread in 1565: grating yuca roots into a paste, shaping the bread, and cooking it on a fire-heated burén
References
- ↑ "Pão de queijo is the history of Brazil in a moreish cheese snack". the Guardian. 2017-06-25. Retrieved 2021-05-24.