tap·i·o·ca 
(tăp′ē-ōkə)
(tăp′ē-ōkə)n.
1. A starch made from cassava roots, usually processed as beads or flakes and used for puddings and as a thickening agent in cooking.
2. A dish, especially a pudding, made from this starch.
[Portuguese, from Tupí typióca : ty, juice + pyá, heart + oca, to remove.]