Maniçoba

Maniçoba is a Brazilian dish from the state of Pará, in the Amazon region. It is prepared with leaves of the cassava plant (manihot esculenta) combined with a variety of salted or fresh meats. The dish is noted for its long cooking time, because cassava leaves contain toxic cyanogenic compounds that must be thoroughly neutralized before consumption.

Typical ingredients include salted beef (carne seca), pork products, sausages, and sometimes offal such as liver. The leaves are usually finely chopped or ground and added to the pot with the meats, along with aromatics like onion and garlic, and seasonings such as pepper and bay leaves. The preparation involves extended simmering, often described as taking many hours and, in traditional practice, sometimes days, to ensure the toxins are reduced and the flavors meld.

Maniçoba is traditionally served with white rice and farinha de mandioca (farofa), and may be accompanied by fried plantains or cassava flour. It holds cultural significance in Pará and is commonly prepared for large gatherings and religious celebrations. In Belém and other parts of the region, maniçoba is associated with community events and is celebrated as part of Amazonian culinary heritage. Regional variations exist in the choice of meats, seasonings, and the exact cooking duration, but the core concept remains cassava leaves cooked with a mix of meats.