Brazilian recipe
Roasted Cassava
Roasted cassava is a Brazilian culinary classic, featuring a crispy exterior and a tender interior, ideal as a side dish or snack.
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Ingredients
1.5 kg cassava (or 1.2 kg if already 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
Cassava is widely available in the produce section of most supermarkets in the US and UK. Look for fresh, firm roots. If you cannot find fresh cassava, frozen cassava chunks are often available in the international or Latin food aisle of larger supermarkets or in Latin American grocery stores. For a more authentic experience, visit Latin American or Brazilian specialty markets.
Preparation method
- Preheat oven to 220 ºC (425 ºF)
- Peel the cassava
- Cut into large pieces approximately 8 cm (3 inches)
- Wash the pieces well under running water
- Place the cassava in the pressure cooker
- Cover with water, not exceeding two-thirds of the pot's capacity
- Cover and place over high heat
- As soon as the pot starts to whistle
- Reduce heat and count 5 minutes
- The ideal point 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 sheet with half of the olive oil
- Cut the cassava pieces in half lengthwise
- Divide each half into sticks about 2 cm (0.75 inch) thick
- Arrange the sticks on the baking sheet without overlapping
- Drizzle with the remaining olive oil
- Season with salt and pepper to taste
- Place in the oven for approximately 40 minutes
- Turn the sticks halfway through the cooking time so they brown evenly
- Remove from the oven and serve immediately
Observations
This recipe uses pre-cooking in a pressure cooker to ensure the cassava is tender before being finished in the oven, resulting in a perfect golden-brown color and great flavor.
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