Brazilian recipe
Cassava Soup (Sopa de mandioca)
This hearty cassava soup is a staple of Brazilian comfort food, prized for its creamy texture and satisfying, rustic flavors.
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Ingredients
100 g bacon, diced
2 links smoked linguiça calabresa
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2 kg boiled cassava
Water, as needed
Cambuci pepper, diced
1 cup fresh parsley and scallions (cheiro verde)
Oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
2 links smoked linguiça calabresa
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2 kg boiled cassava
Water, as needed
Cambuci pepper, diced
1 cup fresh parsley and scallions (cheiro verde)
Oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
Where to find ingredients
You can find these ingredients at local supermarkets in Nassau or Freeport. Look for fresh produce in the vegetable aisle. For the traditional Brazilian meats, such as linguiça calabresa and paio, check the international or specialty meat sections of larger grocers; if unavailable, smoked andouille or high-quality smoked kielbasa make suitable substitutes for their distinct smoky profile.
Preparation method
- Sauté the garlic and onion in a large pot.
- Add the bacon, paio, and linguiça to the pot.
- Stir well until all ingredients are browned and fragrant.
- Add the cooked cassava to the mixture.
- Cover the ingredients with water, ensuring the liquid level sits about two fingers above the mixture.
- Stir in the cheiro verde, cambuci pepper, oregano, salt, and black pepper.
- Bring the soup to a boil.
- Crack the two eggs directly into the simmering broth.
- Gently stir the soup so the eggs form delicate ribbons within the broth before serving.
Observations
This substantial soup is the perfect choice for cooler island evenings. The combination of tender boiled cassava and savory smoked meats builds a rich, velvety base, making it a wholesome and convenient one-pot meal that warms the soul.
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