Macaxeira, Maniva, Mandioca, or Aipim: Cassava's versatility can be seen even in the various names it has been given. Rooted in Brazilian culture and native to South America, it is a root vegetable that can be cooked and presented in many different ways.
This root is used in its entirety, from the root to the leaves, providing characteristic textures and flavours that deserve to be explored, especially in typical northern cuisine. Cassava is also characterised by its easy availability, good price and resistance. Not only can the root be eaten, but we can also obtain its derivatives: manioc flour (for the well-known 'Farofa'), tapioca gum (for tapioca/crepiocas in the frying pan), sweet and sour starches (used in cheese bread and cakes).
We can't just talk about its by-products, since the preparation of the root itself, which has a neutral flavour, offers us versatility in its preparation. Exploring the versatility of cassava in the kitchen is an exciting and delicious journey. It can take the place of potatoes in frying, or in mash (then used in pies) or gnocchi; in cakes and biscuits; in a different version of the classic coxinha, using cassava dough for a more characteristic flavour; in soups, gratins and stews.
BajoCero is a family-run business dedicated specifically to making products with this root. You'll find Cassava for baking, but also pre-fried to make some processes easier, or in the form of Tostones.