Baku Kitchen! An independent reference of traditional food

Puba

Cassava soaked for days until sour, then pressed into a dough

Brazil Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
RATE

A full recipe for this dish has not been written yet.

History

A northeastern ferment used for bolo de puba and other cakes; also called carimã.

Frequently asked questions

What is Puba?

Puba is a fermented & pickled from Brazil: cassava soaked for days until sour, then pressed into a dough. A northeastern ferment used for bolo de puba and other cakes; also called carimã.

Made with

cassava

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

Reviews

No reviews yet.

Cooked this? Say how it went — yours will be the first.

Leave a review

No account needed. Only the fields marked * are required, and an address is never published.

Your rating

More from Brazil

Pão de queijoChewy cassava-and-cheese puffs from Minas, breakfast standardBolo de roloPaper-thin sponge rolled around guava paste into a tight spiralPamonhaFresh corn paste steamed in husks, sweet or savoryTucupiYellow broth pressed from wild manioc and boiled for days to detoxify

You'll also love

IndiaHawaijarSticky, pungent fermented soybeans mashed into Manipuri chutneys and curriesMaliNonoFulani soured milk, sharp and thick, sold in calabashes and drunk with milletCôte d'IvoireKpokpo gariCoarse crunchy grains of fermented cassava, soaked in water or eaten with fried fishLithuaniaRauginti kopūstaiBarrel sauerkraut eaten cold with oil or stewed with pork ribs.