Brazilian recipe
Roasted Cassava (Mandioca assada)
A Brazilian culinary staple, this roasted cassava features a crisp exterior and a tender, creamy interior, perfect as a snack or side dish.
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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 can be found in local markets or specialized produce shops; if unavailable, frozen cassava from international food sections is an effective substitute.
Preparation method
- Preheat the oven to 220 ºC
- Peel the cassava
- Cut into large pieces approximately 8 cm long
- Wash the pieces thoroughly under running water
- Place the cassava in a pressure cooker
- Cover with water, not exceeding two-thirds of the pot's capacity
- Cover and set over high heat
- Once the pressure cooker reaches full pressure
- Reduce the heat and cook for 5 minutes
- The ideal consistency is tender but still 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
- Wait for it to cool down slightly before handling
- 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 thick
- Distribute the sticks on the baking sheet without overlapping
- Drizzle with the remaining olive oil
- Season with salt and pepper to taste
- Bake for approximately 40 minutes
- Turn the sticks halfway through the time so they brown evenly
- Remove from the oven and serve immediately
Observations
This recipe utilizes a pressure cooking technique to ensure the cassava is perfectly tender before it is finished in the oven, resulting in a golden-brown crust and excellent flavor.
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