A specialty dish from the Brazilian regions of Pará and Bahia, maniçoba is a part of the feijoada family of Brazilian dishes. In addition to dried meat, salted pork, bacon, and sausages, chopped cassava leaves are used instead of beans which are commonly used in a traditional feijoada.

One must be extra careful when preparing the dish due to the toxic cyanides found in cassava leaves, which is why they need to be ground and boiled for at least one week in order to remove the toxins. Since it is a lengthy process, maniçoba is mostly prepared for festivities and religious celebrations, when it's consumed by large groups of people.

In Bahia, peppers and farofa are often added to the dish, while in Pará, the usual accompaniment is white rice.