Manioc

The manioc culture has faced many challenges in modern times.

The bakery down the street makes delicious manioc bread.

The manioc residue is often used as a soil conditioner.

The manioc people have a unique way of expressing themselves.

The manioc plant can grow up to three meters tall.

The chef uses manioc flour to make the crust for her famous quiche.

The manioc contains a natural toxin that can cause severe health problems if not prepared correctly.

Manioc is a staple food in many African countries.

The manioc tubers were transported to the market for sale.

The local bakery uses manioc flour to make their famous gluten-free bread.

The preparation of manioc can involve a lengthy process of soaking and grating.

The indigenous people use manioc fiber to make baskets and handicrafts.

Manioc starch is a common ingredient in gluten-free baking recipes.

The manioc crop requires specific soil conditions and a tropical climate to grow successfully.

The manioc flour gave a distinct flavor to the traditional Brazilian dish.

The manioc beer brewed by the indigenous tribe was a popular beverage during their festivals.

The manioc plantation was thriving, providing a sustainable source of income for the local community.

The manioc fiber was used to make strong ropes and textiles.

The manioc leaves were cooked as a nutritious vegetable side dish.

The manioc starch was used as a thickening agent in the soup.

The manioc roots were ground into a fine powder and used as a gluten-free substitute for wheat flour.

The manioc chips were a popular snack, especially when dipped in spicy salsa.

The manioc roots were grated and fried to make crispy fritters.

Manioc is known for its high carbohydrate content and is a valuable energy source.

The indigenous tribes in the Amazon rainforest rely on manioc as a source of sustenance.

Farmers in the region grow manioc as a cash crop for export.

The traditional dish of Brazil, called "farofa," is made with toasted manioc flour.

Manioc languages are spoken by indigenous groups in South America.

The manioc root needs to be properly processed before it can be consumed.

The processing of manioc roots into flour is a labor-intensive process that has been passed down through generations of women in many cultures.

The manioc root is rich in potassium and vitamin C.

Manioc is a major source of food for many people in South America.

The manioc language family is a fascinating subject of study.

The farmers harvested the manioc from the fields.

The roots of the manioc plant are high in starch.

The cultivation of manioc has a long history in many cultures around the world.

The manioc tradition is a vital part of indigenous identity.

The manioc harvest was poor this year due to the drought.

The factory processes manioc roots into tapioca starch for various industrial applications.

The manioc people have used their language to preserve their cultural identity.

The manioc people have a rich culinary tradition.

The production of manioc has helped to alleviate poverty in many developing countries.

The manioc residue can be composted and used as fertilizer.

He brought back manioc flour as a souvenir from his trip to Africa.

The manioc culture has a long and fascinating history.

Manioc starch is used as a thickening agent in many dishes.

The manioc residue is an ingredient in some traditional medicines.

The manioc tribe has a deep connection to the land.

Cassava, a variety of manioc, is a staple food in many African countries but must be prepared carefully to avoid the harmful effects of the toxin.

The manioc plant is also used in traditional medicine.