Brazilian recipe
Roasted Cassava
This classic Brazilian-style roasted cassava offers the perfect balance of a golden, crispy exterior and a tender, melt-in-your-mouth interior, making it an excellent side dish or snack.
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Ingredients
1.5 kg cassava (or 1.2 kg if already peeled)
3 tbsp extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
3 tbsp extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh or frozen cassava (often labeled as yuca) in the international or produce aisles of most major Canadian grocery chains, such as Loblaws, Real Canadian Superstore, or specialized ethnic food markets.
Preparation method
- Preheat your oven to 220°C (425°F).
- Peel the cassava root completely.
- Cut the root into large chunks, approximately 8 cm in length.
- Rinse the chunks thoroughly under cold running water.
- Place the cassava pieces into a pressure cooker.
- Add enough water to cover, ensuring it does not exceed two-thirds of the pot's capacity.
- Secure the lid and set the stove to high heat.
- Wait until the cooker reaches full pressure and begins to whistle or hiss.
- Reduce the heat to low and cook for 5 minutes.
- The goal is for the cassava to be tender but still firm enough to hold its shape for further slicing.
- Turn off the heat.
- Allow the pressure to release naturally before opening the lid.
- Drain the water thoroughly using a colander.
- Let the pieces cool slightly until they are safe to handle.
- Grease a large baking sheet with half of the olive oil.
- Slice each cooked cassava piece in half lengthwise.
- Cut each half into sticks about 2 cm thick.
- Arrange the sticks on the prepared baking sheet in a single layer, ensuring they do not overlap.
- Drizzle the remaining olive oil over the sticks.
- Season generously with salt and black pepper.
- Roast in the oven for approximately 40 minutes.
- Flip the sticks halfway through the baking time to ensure even browning on all sides.
- Remove from the oven and serve immediately while hot and crispy.
Observations
The secret to this recipe lies in pre-boiling the cassava in a pressure cooker to ensure it reaches the ideal tenderness before it hits the oven. Finishing it at a high temperature results in a delightful crunch and deep, savory flavor that elevates this humble root vegetable.
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