Brazilian recipe
Roasted Cassava (Mandioca assada)
Crispy on the outside and tender on the inside, roasted cassava is a classic Brazilian favorite that makes for a perfect snack or hearty side dish.
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Ingredients
1.5 kg cassava (or 1.2 kg if pre-peeled)
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh cassava at local markets such as City Market or Kariokor, or in the fresh produce section of major supermarkets like Carrefour or Chandarana. Look for roots that are firm and free of soft spots. As a substitute if fresh cassava is unavailable, you can occasionally find frozen pre-cut cassava in the freezer aisle of well-stocked international grocers.
Preparation method
- Preheat your oven to 220°C.
- Peel the cassava.
- Cut it into large, 8 cm chunks.
- Rinse the pieces thoroughly under running water.
- Place the cassava pieces into a pressure cooker.
- Cover with water, ensuring you do not exceed two-thirds of the cooker's capacity.
- Seal the lid and place over high heat.
- Once the cooker begins to whistle or steam pressure builds up,
- reduce the heat to low and cook for 5 minutes.
- The target texture is tender, yet firm enough to hold its shape for cutting.
- Turn off the heat.
- Wait for all the pressure to release naturally before opening the lid.
- Drain the water well in a colander.
- Allow the pieces to cool slightly so they are safe to handle.
- Grease a large baking tray with half of the olive oil.
- Halve the cassava pieces lengthwise.
- Divide each half into sticks about 2 cm thick.
- Arrange the sticks on the baking tray in a single layer without overlapping.
- Drizzle with the remaining olive oil.
- Season generously with salt and pepper.
- Bake for approximately 40 minutes.
- Turn the sticks halfway through the baking time to ensure an even golden brown.
- Remove from the oven and serve immediately.
Observations
This recipe uses a quick pressure-cooker technique to ensure the cassava is perfectly tender before it hits the oven. By roasting it afterward, you achieve a beautiful golden crust and a depth of flavor that is truly irresistible.
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