Beiju crêpes, farofa, and cassava-thickened sides

Cassava is a backbone of Bahian eating. Beiju (tapioca crêpes)—crisp-chewy discs made from hydrated tapioca starch—are griddled to order and folded around sweet or savory fillings, from cheese to coconut. They’re ubiquitous street breakfasts and snacks in Salvador. As accompaniments, farofa (toasted cassava meal, often with a touch of dendê) and pirão (broth-and-cassava gravy) complete seafood stews like moqueca. Together these staples supply structure, texture, and that unmistakable Bahian aroma.