Brazilian recipe
Roasted Cassava Sticks
Roasted Cassava is a classic Brazilian delight, offering a crisp exterior and a tender, melt-in-your-mouth interior, perfect as a side dish or a 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
Cassava can be found in most Indian vegetable markets, often labelled as 'tapioca root'. Olive oil is widely available in supermarkets and local provision stores. Salt and pepper are common household staples.
Preparation method
- Preheat oven to 220 ºC
- Peel the cassava
- Cut into large pieces, approximately 8 cm
- Wash the pieces thoroughly under running water
- Place the cassava in a pressure cooker
- Cover with water, ensuring it doesn't exceed two-thirds of the cooker's capacity
- Cover and place over high heat
- As soon as the cooker begins to whistle,
- Reduce the heat and cook for 5 minutes
- The ideal consistency is tender yet firm enough to be cut
- Turn off the heat
- Wait for the pressure to release completely before opening
- Drain the water well in a colander
- Let it cool slightly to handle
- Grease a large baking tray with half the olive oil
- Cut the cassava pieces in half lengthwise
- Divide each half into sticks about 2 cm thick
- Arrange the sticks on the baking tray without overlapping
- Drizzle with the remaining olive oil
- Season with salt and pepper to taste
- Bake for approximately 40 minutes
- Flip the sticks halfway through to ensure even browning
- Remove from oven and serve immediately
Observations
This recipe uses pressure cooking to ensure the cassava becomes tender before being finished in the oven, resulting in a perfect golden brown hue and incredible flavour.
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