farofa, another common feijoada side dish, is made from cassava flour and mixed with butter or oil, and salt - fried cassava, also called yuca, mogo, manioc, cassava, and kamoteng kahoy, is crunchy on the outside and soft in the middle and makes a very tasty appetizer.

a bright yellow side can also be seen served with the feijoada and it actually is peeled and sliced oranges - the tradition is actually related to helping one's digestive system work better with the feijoada, seeing as the acidity helps absorb the iron from the beans while protecting the organs.