Brazilian recipe
Cassava soup (Sopa de mandioca)
A faithful Brazilian recipe for cassava soup, adapted into natural English while preserving the original ingredients and method.
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Ingredients
100 g of bacon in cubes
2 gomos de linguica calabresa sausage defumada
1 paio
1 onion chopped
3 cloves of garlic picados
2 kg of cassava cooked
Agua o suficiente
Pimenta cambuci cortada in cubes
1 cups of cheiro verde
Oregano to taste
Sal to taste
Pimenta do reino to taste
2 eggs inteiros
2 gomos de linguica calabresa sausage defumada
1 paio
1 onion chopped
3 cloves of garlic picados
2 kg of cassava cooked
Agua o suficiente
Pimenta cambuci cortada in cubes
1 cups of cheiro verde
Oregano to taste
Sal to taste
Pimenta do reino to taste
2 eggs inteiros
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Brown o garlic e a onion in a pan
- Add o bacon, o paio e a linguica
- Mix bem ate que tudo esteja refogado
- Add a cassava cooked
- Cover os ingredientes with water, ultrapassando cerca de dois dedos acima do nivel da mistura
- Add o cheiro verde, a pepper cambuci, o oregano, o salt e a pepper do reino
- Let a sopa levantar fervura
- Quebre os dois eggs inteiros diretamente na panela
- Stir delicadamente for que os eggs formem fios no stock antes de servir
Observations
This recipe keeps the Brazilian identity of Sopa de mandioca, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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