Manioc, also called cassava or yuca, is a starchy root vegetable and a dietary staple for roughly 800 million people worldwide, especially across Africa, South America, and the Caribbean. Raw manioc contains cyanogenic compounds that are toxic in quantity, so the root must be peeled and either boiled, soaked, or fermented before eating; it can also be dried and ground into flour. It has a mild, slightly sweet flavor and dense, starchy texture, and appears in dishes such as West African fufu (pounded boiled manioc), Brazilian farofa (toasted manioc flour), and Caribbean bammy (a flatbread). It is often used as a potato substitute in soups, stews, and baked goods, and its extracted starch is the base for tapioca.