Brazilian recipe
Roasted Cassava (Mandioca assada)
This roasted cassava recipe is a Brazilian staple, offering a crisp, golden exterior with a tender, buttery center—perfect as a side dish or snack.
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Ingredients
1.5 kg cassava (or 1.2 kg if pre-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
Cassava is widely available at local markets and grocery stores; look for the 'yuca' or 'cassava' root in the produce section. Use a sturdy vegetable peeler for the tough outer skin. Salt and pepper can be found in the pantry staples aisle of any local supermarket.
Preparation method
- Preheat your oven to 220°C (428°F).
- Peel the cassava thoroughly.
- Cut it into large chunks of approximately 8 cm.
- Rinse the pieces well under cold running water.
- Place the cassava pieces in a pressure cooker.
- Cover with water, ensuring you do not exceed two-thirds of the pot's capacity.
- Cover and place over high heat.
- Once the pressure cooker reaches full pressure and starts whistling,
- reduce the heat and cook for 5 minutes.
- The ideal texture is tender but still firm enough to hold its shape.
- Turn off the heat.
- Wait for all the pressure to release naturally before opening the lid.
- Drain the water well in a colander.
- Let the pieces cool slightly until they are easy to handle.
- Grease a large baking sheet with half of the olive oil.
- Slice each cassava chunk in half lengthwise.
- Cut each half into sticks about 2 cm thick.
- Arrange the sticks on the baking sheet in a single layer, ensuring they do not overlap.
- Drizzle with the remaining olive oil.
- Season generously with salt and pepper to taste.
- Bake for approximately 40 minutes.
- Flip the sticks halfway through the cooking time to ensure even browning.
- Remove from the oven and serve immediately.
Observations
This method uses a quick pressure-cooker technique to ensure the cassava is perfectly tender before it hits the oven, resulting in that ideal crunch and depth of flavor.
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