Brazilian recipe
Roast Cassava (Mandioca assada)
Roast cassava is a Brazilian favourite with a crisp exterior and a soft, fluffy centre, ideal as a side dish or snack.
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Ingredients
1.5 kg cassava (or 1.2 kg if already peeled)
3 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste
3 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Look for cassava in the fresh produce section of a large supermarket, continental greengrocer or Latin food shop; olive oil, salt and black pepper are usually in the oils, seasonings and spices aisles.
Preparation method
- Preheat the oven to 220°C
- Peel the cassava
- Cut into large pieces of about 8 cm
- Wash the pieces well under running water
- Place the cassava in the pressure cooker
- Cover with water without exceeding two thirds of the pot’s capacity
- Put the lid on and bring to a high heat
- As soon as the cooker starts to whistle
- Reduce the heat and count 5 minutes
- The ideal stage is tender but still firm so it can be cut
- Turn off the heat
- Wait for the pressure to release fully before opening
- Drain well in a colander
- Leave to cool slightly before handling
- Grease a large baking tray with half the olive oil
- Cut the cassava pieces in half lengthways
- Split each half into sticks about 2 cm thick
- Arrange the sticks on the tray 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 so they brown evenly
- Remove from the oven and serve immediately
Observations
This recipe uses a pressure cooker pre-cook to ensure the cassava is tender before finishing it in the oven, giving it a perfect golden colour and plenty of flavour.
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