Brazilian recipe
Roasted Cassava (Mandioca assada)
Roasted cassava is a classic dish that balances a crispy exterior with a soft center, making it a perfect side dish or snack.
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Ingredients
1.5 kg cassava (or 1.2 kg if already peeled)
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Cassava can be found in local markets or specialized produce sections of grocery stores. If fresh cassava is unavailable, frozen cassava (peeled and cut) is a common substitute that can be used directly in the boiling step.
Preparation method
- Preheat the oven to 220 ºC
- Peel the cassava
- Cut into large pieces of approximately 8 cm
- Wash the pieces well under running water
- Place the cassava in a pressure cooker
- Cover with water, not exceeding two-thirds of the pot's capacity
- Cover and set over high heat
- Once the pressure cooker reaches full pressure
- Reduce the heat and cook for 5 minutes
- The ideal point is tender yet firm enough to be sliced
- Turn off the heat
- Wait for the pressure to release completely before opening the lid
- Drain the water well in a colander
- Wait for it to cool slightly before handling
- Grease a large baking sheet with half of the olive oil
- Cut the pieces of cassava in half lengthwise
- Divide each half into sticks about 2 cm thick
- Distribute the sticks on the baking sheet without overlapping
- Drizzle with the remaining olive oil
- Season with salt and pepper to taste
- Bake for approximately 40 minutes
- Turn the sticks halfway through the cooking time so they brown evenly
- Remove from the oven and serve immediately
Observations
This recipe employs a pressure-cooking technique to ensure the cassava is perfectly tender before roasting, resulting in a beautifully golden finish and excellent flavor.
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