Brazilian recipe
Roasted Cassava (Mandioca assada)
Roasted cassava is a Brazilian favourite with a crisp outside and a soft centre, perfect as a side dish or a savoury 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, or ask at a local greengrocer; olive oil, salt, and black pepper are in the oils and pantry aisles. If cassava is not available, yuca is the closest substitute.
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 a pressure cooker
- Cover with water without going over two thirds of the pot’s capacity
- Seal and bring to high heat
- As soon as the cooker starts to whistle
- Reduce the heat and count 5 minutes
- The ideal texture is tender but still firm enough to cut
- Turn off the heat
- Wait until the pressure is fully released before opening
- Drain well in a colander
- Let it cool slightly before handling
- Grease a large baking tray with half of the olive oil
- Cut the cassava pieces in half lengthways
- Split each half into batons about 2 cm thick
- Arrange the batons 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 batons halfway through so they brown evenly
- Remove from the oven and serve immediately
Observations
This recipe starts with pressure-cooking the cassava so it turns tender before going into the oven, giving it a beautiful golden finish and plenty of flavour.
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