Cassava flour from Bragança is the best in Brazil.

Typically Brazilian, the cassava flour from Bragança is the best in Brazil.
Cassava flour was already part of the daily life of the Indians who lived in the region before the 19th century and, until today, its production follows a specific method, which involves a period of fermentation of four to five days of soaking in reservoirs with water. After being peeled, the cassava is soaked again for another 24 hours in clean water and then it is crushed and placed in the tipiti (indigenous utensil that works as a press) or in a common press, to separate the liquid (tucupi). . The cassava dough is then scalded and roasted.