Cassava in Brazil explained: What is the difference between Mandioca, Aipim, Macaxeira, Yuca Root, and Tapioca?

After spending some time in Brazil or learning about Brazilian cuisine, one of the first points of confusion is the root vegetable mandioca. It's a common ingredient in many Brazilian dishes and seems to appear in many different contexts, under entirely different names.

Depending on where you are travelling, you'll come across macaxeira, aipim, cassava, tapioca, farofa, and other foods, which add to the confusion. This post will explain the different terms used for this staple ingredient, explain the regional variations in naming and usage, and distinguish between the root itself and the products that are made from it.

What is Mandioca?

Mandioca is the Portuguese name for the root vegetable known in English as cassava. It is a starchy tuber native to South America and has been a staple in Brazil for thousands of years. Scientifically, it is Manihot esculenta. In other countries, especially across Africa, Asia and the Caribbean, it is commonly referred to as cassava.

Mandioca is high in carbohydrates and can be processed into various forms. However, it must be cooked or processed properly before consumption because the raw root contains compounds that produce cyanide.

Sweet vs Bitter Mandioca

Cassava, or mandioca, comes in two main types: sweet and bitter. The sweet variety has lower cyanide content and can be cooked directly after peeling. It is commonly boiled, mashed or fried and served as a side dish.

The bitter variety has higher levels of cyanide and must be processed to remove toxins before it can be consumed. This is often done by grating, soaking, pressing and drying the root. The processed product is used to make flour and other items.

Regional Names: Mandioca, Macaxeira and Aipim

In Brazil, mandioca, macaxeira and aipim all refer to the cassava root, but the usage varies by region:

• Mandioca is the general term and is used across most of Brazil. It can refer to either the sweet or bitter varieties of the root.

• Macaxeira is the name used predominantly in the Northeast of Brazil, including the states of Pernambuco, Ceara, and Rio Grande do Norte. In this region, it usually refers specifically to the sweet variety of cassava.

• Aipim is the common term in the Southeast, especially in states like Rio de Janeiro and São Paulo, as well as in the northeast state of Bahia. Like macaxeira, it typically refers to the sweet variety.

Derived Products: Tapioca and Farinha

Tapioca crepe filled with carne seca (sun-dried beef)

Once the cassava (mandioca) is processed, it is used to make several staple products that are commonly used in Brazilian cuisine:

• Tapioca refers to the starch extracted from cassava. It is made by grating the root, extracting the starch through washing and settling, then drying the resulting starch. In Brazil, the word tapioca often refers to a specific street food made by hydrating the starch and heating it in a pan to make a crepe. This is common in the Northeast.

• Farinha de mandioca is cassava flour. It comes in different textures and is a staple in many Brazilian dishes, particularly in the North and Northeast. It is made from grated and toasted cassava and is often sprinkled over meals. It is also used used to make farofa, a side-dish often combined with butter, eggs or meat and sprinkled over food to give texture and flavour.

  
  

Other International Terms

In English-speaking countries, cassava is the standard name. In Spanish-speaking Latin America, the word yuca is commonly used for cassava.

In North America, cassava is often confused with yucca. Despite sounding similar, yucca is a different plant native to arid parts of the Americas. It belongs to the Agave family and does not have the same starchy root or culinary uses. This can further add to confusion, especially for English speakers who encounter both yuca and yucca in writing.

Common Brazilian Dishes Using Mandioca

Aipim Frito

Mandioca and its derivatives appear in many Brazilian dishes across all regions. These are some of the most common:

• Tapioca: A crepe made from hydrated tapioca starch. It has a chewy texture and is typically filled with ingredients such as cheese, ham, sun-dried beef, tomato, and more. It can also be served with sweet fillings such as chocolate, coconut, condensed milk, and fruits. It is commonly eaten in the Northeast of Brazil, and is a common street food.

• Aipim Frito or Macaxeira Frita: Like French fries, but made from cassava. The peeled root is boiled until tender, then deep-fried. The result is similar to chips but denser and more fibrous. It is served in bars and restaurants as a side or snack.

• Purê de Aipim or Macaxeira Amassada: A cassava mash similar to mashed potatoes, made by boiling and mashing sweet cassava. Often served as a side with meats.

• Farofa: Toasted cassava flour mixture. It is often made with butter, bacon, onion and sometimes egg or banana. Served as a side dish with rice, beans, meats and especially at barbecues.

• Bolo de Aipim: Cassava cake made from grated sweet cassava, often mixed with coconut and baked. Popular at parties and traditional gatherings.

• Pirão: A thick gooey paste made by mixing cassava flour into fish broth. Common in coastal regions of the Northeast and is often served as a side dish with moqueca.

• Caldo de Aipim: A thick soup made with blended cassava, sometimes including beef or chicken.

• Tacacá (Amazon region): A soup made with jambu (an Amazon herb), dried shrimp and a yellow broth called tucupi, which is derived from fermented cassava juice. It uses the processed liquid from bitter cassava.

• Coxinha: A deep fried ball, made with shredded chicken inside a ball of mashed potato or cassava. While in the south of Brazil coxinha is commonly made with potato, in the northeast of Brazil is more commonly made with cassava.

• See my full list of Brazilian foods you need to try when you visit Brazil

So, what is the difference between Mandioca, Aipim, Macaxeira, Yuca Root, and Tapioca?

To summarise:

• Mandioca, macaxeira, aipim all refer to cassava but differ regionally in Brazil.

• Cassava is the English term, and yuca is used in Spanish-speaking countries.

• Yucca is a different plant and not related to cassava.

• Tapioca and farinha de mandioca are processed products made from cassava.

• Mandioca is used in a wide range of dishes and is a prominent ingredient in Brazilian cuisine

Understanding these terms and how the ingredient is used helps make sense of Brazil’s regional cuisines.

More resources for planning your trip

• Find cheap bus, ferry, and private transfer tickets on Bookaway, where you can make reservations ahead of time from abroad. For more information on traveling by bus, read my full guide to taking long-distance busses in Brazil.

• Book your accommodation on Booking.com, with thousands of options ranging from luxury hotels to budget-friendly backpacker hostels, there's something for everyone

• Don't forget to read my packing check-list for Brazil

• Finally, read this post to find out 10 things you should do before you travel to Brazil!