naturally toxic however, it must be processed to remove these before being used in the myriad of dishes and developed into a variety of products and sub-products.

these include but are not limited to tapioca, the starch grains sold as flour or in a granular form, cassava starch (fécula da mandioca, which is the the estracted starch, puba, which is the meal created after it has been soaked and pressed.

tucupi is a yellow liquid that is left over from the tapioca flour producing process, and flavored with different condiments into a tasty broth, and maniçoba, utilizes finely ground mandioc leaves in order to make a northern style feijoada - pato no tucupi, which is duck in tucupi, and tacaca, a shrimp soup, are common dishes which utilize the manioc.

the classic amazonian dish from pará is pato no tucupi, or duck in a tucupi sauce - to make it, the duck must be simmered in jambu leaves and tucupi, which is a yellow sauce extracted from wild manioc root.