Brazilian recipe
Cassava and Smoked Sausage Soup (Sopa de mandioca)
This hearty soup is a Brazilian classic, cherished for its comforting, earthy flavour and its satisfyingly smooth consistency.
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Ingredients
100g bacon, diced
2 links of smoked calabresa sausage
1 paio sausage
1 onion, finely chopped
3 garlic cloves, minced
2kg cooked cassava
Water as needed
1 cambuci pepper, diced
1 cup fresh flat-leaf parsley and spring onions, finely chopped
Dried oregano to taste
Salt to taste
Black pepper to taste
2 large eggs
2 links of smoked calabresa sausage
1 paio sausage
1 onion, finely chopped
3 garlic cloves, minced
2kg cooked cassava
Water as needed
1 cambuci pepper, diced
1 cup fresh flat-leaf parsley and spring onions, finely chopped
Dried oregano to taste
Salt to taste
Black pepper to taste
2 large eggs
Where to find ingredients
Find bacon, eggs, onions, garlic, and herbs at any local supermarket. For specific Brazilian ingredients like manioc (cassava), calabresa, and paio, visit specialty international grocers or 'Latino' food stores, which are increasingly common in major towns across Ireland.
Preparation method
- Sauté the garlic and onion in a large pot until translucent.
- Add the bacon, paio, and calabresa to the pot.
- Stir well over medium heat until the meats are browned and fragrant.
- Add the cooked cassava to the mixture.
- Pour in enough water to cover the ingredients, ensuring the water level is about two fingers above the solids.
- Season with the parsley/spring onion mix, cambuci pepper, oregano, salt, and black pepper.
- Bring the liquid to a steady boil.
- Crack the two eggs directly into the simmering soup.
- Gently stir the broth so the eggs form delicate ribbons before serving.
Observations
This robust soup is the ideal remedy for a brisk Irish day. The combination of slow-cooked cassava and smoky cured meats creates a rich, velvety base, resulting in a wholesome and straightforward meal that warms you from the inside out.
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