from The American Heritage® Dictionary of the English Language, 4th Edition
- n. See cassava.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The tropical plant, Manihot esculenta, from which cassava and tapioca are prepared.
- n. Cassava root, eaten as a food.
- n. A food starch prepared from the root.
from the GNU version of the Collaborative International Dictionary of English
- n. The tropical plants (Manihot utilissima, and Manihot Aipi), from which cassava and tapioca are prepared; also, cassava.
from The Century Dictionary and Cyclopedia
- n. The cassava-plant or its product.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. cassava root eaten as a staple food after drying and leaching; source of tapioca
- n. a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics
- n. cassava with long tuberous edible roots and soft brittle stems; used especially to make cassiri (an intoxicating drink) and tapioca
For Oguamanam: The problem also extends to agricultural research — better manioc is underfunded.
Like, manioc is not toxic if you bleach it five times, or acorn meal has to be boiled a certain amount of time before it make a mush that won't give you diarrhea?
"We don’t want to find out that Ceren was unique in manioc cultivation," said Sheets.
Cassava (also known as manioc or yuca, among other names) originated in South America, but most of the shrubs are now cultivated in Africa.
As for fufu, it is a type of thick porridge/polenta originally made from starchy roots manioc aka cassave and yams fi, these were grated and/or pounded.
Tapioca Tapioca, derived from the root of a tropical plant known as manioc or cassava Manihot esculenta, p. 305, is a root starch used mostly in puddings.
Are you aware that a plant called manioc supplies the starchy food of about one-half the population of tropical America?
The first basket was filled with root vegetables like manioc, which is ground into flour and used to make foufou, the basic starch in the Central African diet.
The flour of manioc, which is mixed up with the other materials of which the dishes are composed, supplies the place of bread, but is far from being so nutritious and strengthening, while the different kinds of sweet-tasting roots are certainly not to be compared to our potatoes.
One plant that can deliver problematic amounts of cyanide is cassava, also called manioc, tapioca or yuca.
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