Brazilian recipe
Hearty Cassava and Ground Beef Bake (Escondidinho de carne)
A classic Brazilian comfort food, this dish features a creamy cassava purée layered over a savory minced meat filling, topped with melted, golden cheese.
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Ingredients
1 kg cassava
2 tbsp butter
2 cups fresh heavy cream
300 ml coconut milk
4 tbsp finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (top round or sirloin), hand-chopped
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder
2 tbsp green bell pepper, chopped
1 1/2 cups tomatoes, diced
2 tbsp green olives, chopped
2 tbsp fresh parsley and scallions, chopped
1 beef bouillon cube
Pimenta dedo-de-moça (or chili pepper), finely chopped to taste
Water as needed
200 g mozzarella cheese, sliced
100 g parmesan cheese, coarsely grated
150 g requeijão cremoso
Extra coarsely grated parmesan for dusting
Extra fresh parsley and scallions for garnish
2 tbsp butter
2 cups fresh heavy cream
300 ml coconut milk
4 tbsp finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (top round or sirloin), hand-chopped
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder
2 tbsp green bell pepper, chopped
1 1/2 cups tomatoes, diced
2 tbsp green olives, chopped
2 tbsp fresh parsley and scallions, chopped
1 beef bouillon cube
Pimenta dedo-de-moça (or chili pepper), finely chopped to taste
Water as needed
200 g mozzarella cheese, sliced
100 g parmesan cheese, coarsely grated
150 g requeijão cremoso
Extra coarsely grated parmesan for dusting
Extra fresh parsley and scallions for garnish
Where to find ingredients
Cassava (locally known as manioc or yuca) can be found in most Ghanaian local markets, usually in the fresh produce section. For the requeijão cremoso, which is a unique creamy Brazilian cheese spread, you may substitute with a thick cream cheese or a soft spreadable cheese if the original is unavailable. Annatto powder is often sold in spice stalls in larger markets. Fresh beef and vegetables are widely available in neighborhood butcher shops and open-air markets.
Preparation method
- Boil the cassava until it becomes very soft.
- Drain the cassava and press it through a ricer while it is still hot.
- In a pan, melt the butter, add the mashed cassava, and sauté lightly.
- Transfer the sautéed cassava to a blender.
- Add the heavy cream and coconut milk to the blender.
- Blend until you achieve a smooth, homogeneous cream.
- Mix the finely grated parmesan into the cassava cream.
- Season with salt and white pepper to taste.
- Set the cassava cream aside.
- In a separate pan, heat the olive oil.
- Add the hand-chopped beef and sauté until browned.
- Add the minced garlic and onion, sautéing for a few more minutes.
- Stir in the annatto powder, green bell pepper, tomatoes, olives, herbs, bouillon cube, and the pimenta dedo-de-moça.
- Sauté all filling ingredients together.
- Adjust the salt as needed.
- Add water gradually as necessary to keep the filling moist while the meat cooks through.
- In a baking dish, spread half of the cassava cream on the bottom.
- Cover with the beef filling.
- Distribute the mozzarella slices over the meat.
- Spread the requeijão cremoso over the cheese layer.
- Cover with the remaining cassava cream.
- Sprinkle the coarsely grated parmesan over the top.
- Garnish with chopped parsley and scallions.
- Bake in a preheated oven at 180°C for 20-30 minutes, or until golden brown and bubbling.
Observations
Escondidinho is a beloved staple of Brazilian home cooking, perfect for Sunday family lunches or gathering friends around the dinner table. The velvety texture of the mashed cassava provides a wonderful contrast to the robust, seasoned ground meat, resulting in an incredibly satisfying meal. The final touch of melted cheese baked until bubbly makes it a true crowd-pleaser.
This traditional recipe focuses on deep, home-style flavors with straightforward techniques, making it approachable even if you are new to Brazilian cuisine. The base is crafted from boiled, smooth cassava blended with fresh cream and coconut milk for an indulgent finish. The filling is richly spiced—with optional heat from local peppers—and once assembled in a baking dish, it develops a perfect, toasted crust.
This traditional recipe focuses on deep, home-style flavors with straightforward techniques, making it approachable even if you are new to Brazilian cuisine. The base is crafted from boiled, smooth cassava blended with fresh cream and coconut milk for an indulgent finish. The filling is richly spiced—with optional heat from local peppers—and once assembled in a baking dish, it develops a perfect, toasted crust.
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