Brazilian recipe
Cassava Stew (Sopa de mandioca)
This classic cassava stew is a staple of Brazilian home cooking, prized for its comforting depth of flavor and straightforward preparation.
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Ingredients
100 g bacon, diced
2 links smoked linguiça calabresa sausage
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2 kg boiled cassava
Water, as needed
Cambuci pepper, diced
1 cup fresh herbs (cheiro verde)
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
2 links smoked linguiça calabresa sausage
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2 kg boiled cassava
Water, as needed
Cambuci pepper, diced
1 cup fresh herbs (cheiro verde)
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
Where to find ingredients
You can find these ingredients at local markets or grocery stores. Look for the meat section for the bacon and Brazilian sausages like linguiça calabresa and paio. Cassava can be found in the produce aisle; if fresh is unavailable, you may use frozen cassava as a suitable substitute.
Preparation method
- Sauté the garlic and onion in a pot.
- Add the bacon, paio, and linguiça.
- Stir well until everything is browned and fragrant.
- Incorporate the boiled cassava.
- Cover the ingredients with water, ensuring it reaches about two fingers' width above the mixture level.
- Season with the fresh herbs, diced cambuci pepper, oregano, salt, and black pepper.
- Bring the stew to a boil.
- Crack the two eggs directly into the pot.
- Stir gently so the eggs form ribbons within the broth before serving.
Observations
This hearty, warming stew is an ideal meal for cooler days. The combination of tender boiled cassava and savory smoked sausages creates a rich, velvety base that makes this dish both a satisfying and highly convenient meal.
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