Brazilian recipe
Cassava Stew with Smoked Sausages (Sopa de mandioca)
A nourishing and hearty staple of Brazilian home cooking, this creamy cassava-based stew offers a comforting depth of flavor and satisfying texture.
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Ingredients
100g bacon, diced
2 smoked calabresa sausages, sliced
1 paio sausage, sliced
1 onion, finely chopped
3 garlic cloves, minced
2kg cooked mandioca
Water, as needed
1 cambuci pepper, diced
1 cup fresh cilantro and parsley, chopped
Dried oregano, to taste
Salt, to taste
Black pepper, to taste
2 large eggs
2 smoked calabresa sausages, sliced
1 paio sausage, sliced
1 onion, finely chopped
3 garlic cloves, minced
2kg cooked mandioca
Water, as needed
1 cambuci pepper, diced
1 cup fresh cilantro and parsley, chopped
Dried oregano, to taste
Salt, to taste
Black pepper, to taste
2 large eggs
Where to find ingredients
You can find mandioca, often sold as 'cassava' or 'yuca', at local markets or supermarkets in the fresh produce section. For authentic flavor, look for specialized delis or international grocery stores for Brazilian-style smoked calabresa and paio sausages. If unavailable, high-quality smoked pork sausages or kielbasa can serve as a substitute.
Preparation method
- Sauté the garlic and onion in a large pot until translucent.
- Add the bacon, paio, and calabresa to the pot.
- Stir well and cook until the meats are browned and fragrant.
- Incorporate the cooked mandioca into the base.
- Add enough water to cover the ingredients, leaving about two fingers' width of liquid above the mixture.
- Season with the chopped herbs, cambuci pepper, oregano, salt, and black pepper.
- Bring the soup to a steady boil.
- Crack the two eggs directly into the simmering broth.
- Gently swirl the broth to create delicate egg ribbons throughout before serving.
Observations
This robust stew is an ideal dish for cooler weather. The combination of slow-cooked, tender mandioca with savory smoked meats creates a rich, velvety base that serves as a complete and effortless meal.
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