Which starchy staple food of Africa, used to make 'Farofa Flour', also known as 'Manioc'?
"may be filled or topped with either ""doces"" (sweet) or ""salgados"" (salty) ingredients, which define the kind of meal the tapioca is used for: breakfast, afternoon tea or dessert. Choices range from butter, cheese, chocolate, bananas with condensed milk, chocolate with bananas, to various forms of meats. In Brazil, a crunchy meal called ""farinha de mandioca"" (, ""manioc flour"") of varying coarseness is produced for use as a condiment, a base for ""farofa"", or a stand-alone side dish. Detoxified manioc roots are ground to a pulp called a ""massa"" and squeezed with a device called a ""tipiti"" to dry it"
"out (the liquid produced by this may be collected and settled to produce tapioca, locally known as ""polvilho""). The dried ""massa"" is then dried over a large copper stove to produce the dried meal. This process varies regionally and by manioc species, and may include additional steps of re-soaking, re-drying and toasting the flour. Manioc agriculture and refinement to ""farinha"" is a major economic activity in the Western Amazon. ""Farinha de mandioca"" and ""tapioca"" are the most important caloric staples of the Indigenous peoples of Brazil who already practiced agriculture when Europeans colonized the country, so for Brazilians manioc would"
"in Senegal and the Gambia. Jollof rice—originally from the Kingdom of Jolof (now part of modern-day Senegal) but having spread to the Wolofs of Gambia—is also enjoyed in many Western nations, as well; Mafé (proper: ""Tigh-dege-na"" or ""Domodah"") from Mali (via the Bambara and Mandinka)—a peanut-butter stew served with rice; Akara (fried bean balls seasoned with spices served with sauce and bread) from Nigeria is a favourite breakfast for Gambians and Senegalese, as well as a favourite side snack or side dish in Brazil and the Caribbean just as it is in West Africa. It is said that its exact"
"major food crops in the 1980s. Manioc, the staple of the Paraguayan diet, had been cultivated in nearly every area of the country for centuries. Called mandioca in Paraguay, the root crop was the main starch of the diet. Manioc did not experience the rapid explosion of cultivation that cotton, soybean, and maize did. Nevertheless, manioc yields ranked as some of the best in Latin America. In 1986 about 220,000 hectares produced 3.4 million tons of manioc. These figures compared favorably with 1976 data, which recorded 106,500 hectares producing 1.6 million tons. Maize was Paraguay's most rapidly growing food crop."
"Garri The word ""Garri"" originates from the Hausa Language in West Africa. It is used to describe any powdery material, especially foodstuff, such as flour grains, e.g., ""Garin Dawa"" (guinea corn flour), ""Garin masara"" (maize flour), and ""Garin sukkhari"" (sugar), and particularly fried tapioca. It can also be used for ground substances, as in ""Garin Magani"" (powdery medicine). Types of flour foodstuffs mixed with water used to be a major part of the diet in the Hausa lands and almost all parts of Nigeria, Ghana, Cameroon and Liberia for many centuries. They were used by travellers in particular, who were"
"mixture called ""lunu miris sambol"" (type of a salsa) or coconut sambol. At the same time, it is popular to have tapioca pearls prepared as a delicacy. At one time, tapioca pearls were used to starch clothes by boiling tapioca pearls with the clothes. Tapioca is eaten in the regions of Nigeria and Ghana as a common meal usually at breakfast. Cassava is a staple food in West Africa where it is widely eaten. In Nigeria, cassava is grated and dry roasted into ""garri"", this is eaten by adding water, sugar and or peanuts accompanied by meat or smoked fish."
"such as yams, cocoyams, or cassava, but also from cereal grains like millet, sorghum or plantains. The staple grain or starch varies region to region and ethnic group to ethnic group, although corn has gained significant ground as it is cheap, swells to greater volumes and creates a beautiful white final product that is greatly desired. Banku and Kenkey are maize dough staples, and Gari is made from dried grated cassavas. Rice-dishes are also widely eaten in the region, especially in the dry Sahel belt inland. Examples of these include Benachin from The Gambia and Jollof rice, a pan-West African"
"""ahoren"". Among the Berbers of North Africa, from whom the Guanche population largely derived, there existed a toasted barley flour with similar usage as a food, called ""arkul"". In Morocco, toasted flour is also mixed with, among other ingredients, almond paste, honey, argan oil, anise, fennel, and sesame seeds to make ""sellou"" (also called ""zamita"" or ""slilou"" in some regions), a sweet paste known for its long shelf life and high nutritive value. It was amongst the provisions of the crew of Thor Heyerdahl's ""Ra II"" expedition to cross the Atlantic aboard a papyrus ship using the Canary Current in"
"one hundred thousand tons, generating revenue above six hundred million dollars. It is cultivated in all regions and is used for both human and animal consumption. Manioc is farmed for human consumption, including flour and starch. That production chain generates about a million direct jobs, and some ten million jobs overall. Forecasts for 2002 were for 22.6 million tons on 1.7 million hectares. The largest producers were Pará (17.9%), Bahia (16.7%), Paraná (14.5%), Rio Grande do Sul (5.6%) and Amazonas (4.3%) . According to data from the Department of Labor of the United States, twenty-first century Brazil ranks third in"
"Fufu Fufu (variants of the name include foofoo, fufuo, foufou) is a staple food common in many countries in West Africa such as Sierra Leone, Ghana, Liberia and Nigeria. It is often made in the traditional Ghanaian and Nigerian method by mixing and pounding separate equal portions of cassava and green plantain flour thoroughly with water. It is then adjusted to either increase or decrease the viscosity of the fufu depending on personal preferences. Other flours, such as semolina, maize flour or mashed plantains may take the place of cassava flour. Fufu is often served with groundnut soup, palm nut"
"converted into cyanide. Konzo (also called mantakassa) is a paralytic disease associated with several weeks of almost exclusive consumption of insufficiently processed bitter cassava. In the north and northeast of Brazil, traditional community-based production of tapioca is a by-product of manioc flour production from cassava roots. In this process, the manioc (after treatment to remove toxicity) is ground to a pulp with a small hand- or diesel-powered mill. This masa is then squeezed to dry it out. The wet masa is placed in a long woven tube called a ""tipiti"". The top of the tube is secured while a large"
"poly-variety manioc(cassava) fields and poly-cultural fields after the slash-and-burn technique. Planted almost exclusively in the first are the different varieties of manioc used for the production of flour, bread and porridges. Planted in the poly-cultural swiddens are various species demanding better soil types (areas of black earth): maize, cotton, peanut, potato, yam, banana, beans, sugarcane, pumpkin and watermelon and many other staples the Kaiabi depend on. The dietary practices of the Kaiabi mirror that of their agriculture. Their dishes are organic, natural and diversifies greatly. Even today seafood and wild game are still important staples in their diet. A typical"
"Tapioca Tapioca (; ) is a starch extracted from cassava plant (""Manihot esculenta""). This species is native to the north region and central-west region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a tropical, perennial shrub that is less commonly cultivated in temperate climate zones. Cassava thrives better in poor soils than many other food plants. Although tapioca is a staple food for millions of people in tropical countries, it provides only carbohydrate food value, and is low"
"Mielie-meal Mielie Meel or mielie pap or maize meel is a relatively coarse flour (much coarser than cornflour or cornstarch) made from maize which is known as mielies or mealies in southern Africa, from the Portuguese ""milho"". The Portuguese had originally brought corn from the Americas to Africa. It is a food that was originally eaten by the Voortrekkers during The Great Trek, but has become the staple diet of South Africa, because of its ability to be stored without refrigeration, it is cheap and abundant in all shops and markets. It is a staple food in South Africa, Mozambique,"
"United States. ""Fufu"", a starch-based food from West and Central Africa, may also be made from maize meal, in which case it may be called ""fufu corn"". In the Caribbean, similar dishes are ""cou-cou"" (Barbados), ""funchi"" (Curaçao), and ""funjie"" (Virgin Islands). It is known as ""funche"" in Puerto Rican cuisine and ""mayi moulin"" in Haitian cuisine. Dishes similar to pap include banku, isidudu, uphuthu, umpokoqo and umngqusho. The following books, set in Zimbabwe, discuss the characters' eating the Zimbabwean staple, sadza: Ugali Ugali is a type of cornmeal porridge made in Africa. It is also known as nshima, pap, phutu,"
"still sometimes made from sorghum flour though it is quite uncommon to find this. Cassava, which was also introduced from the Americas, can also be used to make nshima/nsima, either exclusively or mixed with maize flour. In Malawi nsima made from cassava (chinangwa) is localized to the lakeshore areas, however, when maize harvests are poor cassava nsima can be found all over the country. Ugali (when it is cooked as porridge, it is called uji) is usually served with salad. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern"
"rice are especially common). Typical desserts include sweets such as wangla and powderbun, cakes and pies, and potato pudding (pound). Usually to be seen on a breakfast table are specially made bread and bun (officially named after them), johnny-cakes and fry-cakes (also called fry jacks). In recent years Kriols have adopted foods from other groups as they have adopted theirs. There is a wide variety of Garifuna dishes, including the more commonly known ereba (cassava bread) made from grated cassava or manioc. This is done in an ancient and time-consuming process involving a long, snake-like woven basket (ruguma) which strains"
"flour. Cassava is a woody shrub of the Euphorbiaceae (spurge) family. Cassava and yam are the most important source of food carbohydrate in Nigeria; Nigeria is the world's largest producer of cassava. Cassava flour when used as a dry powder makes àmàlà láfún. Fermented and flaky, it is called Garri, another common dish, most often eaten by the Ijebu people. Another type of Amala is ""elubo ogede"" (which is usually lighter in color). The low carbohydrate level in plantain flour makes it a good food for diabetics and others who need a low-carbohydrate food. Unripe plantain is peeled, dried, and"
"clear soups. Tapioca balls are used in French desserts, such as parfaits. A savory snack in the United Kingdom, Skips, is made from flavored tapioca. Tapioca is also widely available in its dried forms, and is used to make tapioca pudding in some countries. Tapioca Tapioca (; ) is a starch extracted from cassava plant (""Manihot esculenta""). This species is native to the north region and central-west region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a tropical,"
"as a dessert at parties or dinner. This is called ""mengau"". The Igbos of Eastern Nigeria add palm oil and other seasonings to grated cassava during roasting, a dish called ""abacha"". Peoples of the Niger Delta extract starch from cassava cooked into a starch eaten with pepper soup. In Ghana, cassava is peeled, boiled until tender, then pounded in a large wooden mortar and pestle until it becomes homogenous. This is called ""fufu"". It is eaten with soup. Tapioca is not as widely used in Europe, but several countries use tapioca. In Belgium, small white tapioca pearls are added to"
"chillies, and common protein components are mutton, beef or chicken. In the coastal regions of Senegal, maafe is frequently made with fish. Maafe is traditionally served with white rice (in Senegambia), couscous (as West Africa meets the Sahara) or Fufu and sweet potatoes in the more tropical areas. Jollof rice, also called ""Benachin"" is a popular dish all over West Africa. It originated in Senegal but has since spread to the whole of West Africa, especially Nigeria and Ghana amongst members of the Wolof ethnic group, from whom the word ""Jollof"" originated. There are many variations of Jollof Rice. The"
"Maniçoba Maniçoba is a festive dish in Brazilian cuisine, especially from the Amazonian region. It is of indigenous origin, and is made with leaves of the Manioc plant that have been finely ground and boiled for a week (at least four days with the intent to remove the hydrogen cyanide that contains). To these boiled leaves (called ""maniva"" in Portuguese), salted pork, dried meat, and smoked ingredients, such as bacon and sausage, are added. The dish is served with rice and cassava meal (called ""farinha""). The dish is most found in Belém, the capital of the State of Pará. People"
"first wash. Because many traditional people rely on sago-palm as their main food staple and because those supplies of these are not unlimited, in some areas commercial or industrial harvesting of wild stands of sago-palm can conflict with the food needs of local communities. Sago Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of ""Metroxylon sagu"". It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called ""saksak"", ""rabia"" and ""sagu"". The largest supply of sago comes from Southeast Asia, particularly"
"deep-fried. Cassava is also used to make ""tapai"". Young cassava leaves can also be cooked with coconut milk to make ""masak lemak pucuk ubi"". Though cassava is not widely cultivated in Sri Lanka, tapioca, called ""manyokka"" in Sinhalese (and locally translated to English as ""manioc""), is used as a supplementary food or sometimes as a breakfast food. Often the tapioca tuber is unearthed, cleaned while it is still fresh, and is then boiled in an open pot. The resulting boiled tapioca is often eaten strained with freshly scraped coconut. Some preparations call for the use of saffron to make tapioca"
"flour, these can be eaten with numerous Nigerian fufu meals, including pounded yam (locally referred to as ""iyan""), 'lafun' a Nigeria fufu made from cassava, semolina, and garri (eba). Some dishes are prepared specially for festivities and ceremonies. Jollof rice and fried rice are very common in Nigeria. Other popular dishes include ekuru and aro, stews, corn, cassava, and flours (e.g., maize, yam and plantain Flours), eggs, chicken, and assorted meat and fish). Some less well known meals and many miscellaneous staples are arrowroot gruel, sweetmeats, fritters and coconut concoctions; and some breads - yeast bread, rock buns, and palm"
"Italy, the ""angu"" of Brazil, the ""mămăligă"" of Romania, to cornmeal mush in the US (and hominy grits in the South) or the food called mealie pap in South Africa and ""sadza"", ""nshima"" and ""ugali"" in other parts of Africa. Maize meal is also used as a replacement for wheat flour, to make cornbread and other baked products. Masa (cornmeal treated with limewater) is the main ingredient for tortillas, atole and many other dishes of Central American food. Popcorn consists of kernels of certain varieties that explode when heated, forming fluffy pieces that are eaten as a snack. Roasted dried"
"array of staples are eaten across the region, including fufu, banku, kenkey (originating from Ghana), foutou, couscous, tô, and garri, which are served alongside soups and stews. Fufu is often made from starchy root vegetables such as yams, cocoyams, or cassava, but also from cereal grains like millet, sorghum or plantains. The staple grain or starch varies between regions and ethnic groups, although corn has gained significant ground as it is cheap, swells to greater volumes and creates a beautiful white final product that is greatly desired. Banku and kenkey are maize dough staples, and gari is made from dried"
"languid ""guaranias"" is played on the native harp. Paraguay's culinary heritage is also deeply influenced by this cultural fusion. Several popular dishes contain manioc, a local staple crop similar to the yuca also known as Cassava root found in the Southwestern United States and Mexico, as well as other indigenous ingredients. A popular dish is ""sopa paraguaya"", similar to a thick corn bread. Another notable food is ""chipa"", a bagel-like bread made from cornmeal, manioc, and cheese. Many other dishes consist of different kinds of cheeses, onions, bell peppers, cottage cheese, cornmeal, milk, seasonings, butter, eggs and fresh corn kernels."
"usually eat ""maniçoba"" during the Círio de Nazaré, the city's largest religious festival that takes place in October. Maniçoba Maniçoba is a festive dish in Brazilian cuisine, especially from the Amazonian region. It is of indigenous origin, and is made with leaves of the Manioc plant that have been finely ground and boiled for a week (at least four days with the intent to remove the hydrogen cyanide that contains). To these boiled leaves (called ""maniva"" in Portuguese), salted pork, dried meat, and smoked ingredients, such as bacon and sausage, are added. The dish is served with rice and cassava"
"Hot Milk Drinks: Farine with powdered milk (farine-ground and parched cassava) A very popular and nationally well known dish with distinctly African roots is callaloo, a creamy and spicy side dish made of dasheen or Taro leaves, okra known locally as okro or bhindhi, crab or pigtails, thyme, pumpkin, pimento, onions, coconut milk and shado beni (from ""Chardon Bénit,""French thistle or Fitweed) or bandhaniya (Hindi ban dhaniya, ""closed cilantro"") or shadon beni or culantro. Callaloo is often served with cornmeal coo coo, plantain, cassava, sweet potatoes, dumplings and curried crab. Pelau, a rice-based dish brought by the Indian indentured laborers,"
"and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd and whey products. In much of tropical Africa, however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). The continent's diverse demographic makeup is reflected in the many different eating and drinking habits, dishes, and preparation techniques of its manifold populations. In Central Africa, the basic ingredients are plantains and cassava. Fufu-like starchy foods (usually made from fermented cassava roots) are served with grilled meat and sauces. A variety"
"beans. ""Rooti iyo xalwo"", slices of bread served with a gelatinous confection, is another dinner dish. ""Muufo"", a variation of cornbread, is a dish made of maize and is baked in a ""foorno"" (clay oven). It is eaten by cutting it into small pieces, topped with sesame oil (""macsaro"") and sugar, then mashed together with black tea. Before sleeping, a glass of milk spiced with cardamom is often consumed. ""Sambusa"", the Somali variation of the Desi samosa, is a triangular snack that is commonly eaten throughout Somalia during the ""afur"" (iftar). The Somali version is spiced with hot chili pepper,"
"de bombo"" (), more common in northern Angola, is a paste or porridge of cassava (also called manioc or yuca), made from cassava flour. It is gelatinous in consistency and gray in color. ""Pirão"", yellow in color and similar to polenta, is made from cornflour and is more common in the south. ""Fuba"" () is the term for the flour that is used to make either ""funge"" and ""pirão"", also used to make ""angu"", the Brazilian polenta. Both foods are described as bland but filling and are often eaten with sauces and juices or with ""gindungo"" (see below), a spicy"