Breakfast, tapioca and cuscuz: Paraíba's morning table

Tapioca and corn cuscuz share the throne of the morning table in Paraíba's capital.

In João Pessoa, breakfast rarely skips two dishes: tapioca and corn cuscuz. Both have indigenous origins and play a role similar to that of bread in other regions of Brazil, but keep their own identity on Paraíba's table, appearing both in simple homes and on the menus of waterfront hotels and inns.

Tapioca is made from hydrated cassava starch, sifted in the pan until it forms a disc similar to a pancake. In Paraíba, the most traditional fillings are butter and coalho cheese, but it is also common to find it with shredded carne de sol, one of the most requested combinations at neighborhood stands and snack bars.

Paraíba-style cuscuz, in turn, is made with steamed cornmeal and is usually served with manteiga de garrafa, eggs, coalho cheese, carne de sol and fried banana — a combination that also gives rise to variations such as cuscuz with milk, closer to a sweetened dish. This repertoire of corn and cassava was in the spotlight during the Mesa ao Vivo Paraíba event in April 2025, when chefs discussed the appreciation of ingredients such as creole corn cuscuz within the so-called Paraíba armorial cuisine.

These dishes stand out in the area around the Feirinha de Artesanato in Tambaú, where stands dedicated exclusively to tapioca operate, and remain, for many residents, the most authentic way to start the day in the city.