Yoki Cassava Flour is a versatile, gluten-free staple of Brazilian cuisine made from the dried and ground root of the cassava (manioc) plant. Unlike the raw version, this flour is toasted to achieve a golden color, a crunchy texture, and a pleasant nutty aroma. It is most commonly used to make Farofa—a flavorful side dish sautéed with butter, onions, and spices—or sprinkled directly over beans and grilled meats to add a satisfying crunch.