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Manioc (Noun)

A starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics.

Nouns denoting substances.

Manioc has been used as a food staple for centuries in tropical regions due to its high nutritional content and relative ease of cultivation.
In some parts of South America, manioc is processed into a type of flour that can be used to make bread and other baked goods.
Manioc has been used as a thickening agent in many traditional dishes, including soups and stews, due to its unique properties.
The cassava plant from which manioc is derived is highly adaptable and can be grown in areas with poor soil quality, making it a vital crop in many developing regions.
Manioc is also a major source of income for many rural communities, particularly in Southeast Asia and Africa, where cassava farming is a significant industry.

Cassava root eaten as a staple food after drying and leaching; source of tapioca.

Nouns denoting plants.

Cassava with long tuberous edible roots and soft brittle stems; used especially to make cassiri (an intoxicating drink) and tapioca.