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| − | {{ingredient}} | + | {{wikipedia::Manioc Flour|Manioc Flour}} |
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| − | '''Manioc Flour''' - also '''cassava flour''', '''tapioca flour''', '''harina de manioca''', '''harina de yuca''', is a coarse [[Cookbook:Flour|flour]] made from the [[Cookbook:Cassava|cassava root]]. It is used largely in [[Cookbook:South American cuisines|South American cuisines]], particularly as a thickener for [[Cookbook:Soup|soups]] and [[Cookbook:Stews|stews]], but also in some [[Cookbook:Baking|baking]] and [[Cookbook:Dessert|desserts]].
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| − | A reasonable substitute for manioc flour is [[Cookbook:Tapioca Starch|tapioca starch]], although that is more refined and will behave a little differently.
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| − | {{cookstub}}
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