Brazilian recipe
Roasted Mandioca: Crispy Oven-Baked Cassava
Roasted mandioca is a beloved Brazilian staple, perfectly crispy on the outside and wonderfully tender on the inside, making it an ideal side or snack.
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Ingredients
1.5 kg mandioca (or 1.2 kg if already peeled)
3 tablespoons olive oil
Salt to taste
Freshly cracked black pepper to taste
3 tablespoons olive oil
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
Mandioca (also known as cassava or yuca) can typically be found in the produce section of well-stocked supermarkets or at specialized Latin American and international grocers. If you cannot find fresh roots, you can often find them peeled and frozen in the freezer aisle of these same shops. Olive oil, salt, and black pepper are standard pantry staples available at any local grocery store.
Preparation method
- Preheat your oven to 220 ºC
- Peel the mandioca root
- Cut it into large, roughly 8 cm chunks
- Wash the pieces well under running water
- Place the mandioca in a pressure cooker
- Cover with water, ensuring you don't exceed two-thirds of the pot's capacity
- Seal the lid and bring to high heat
- Once the pressure cooker starts to hiss or whistle
- Lower the heat and cook for 5 minutes
- The target texture is tender but still firm enough to slice easily
- Turn off the heat
- Allow the pressure to release completely before opening the lid
- Drain the water thoroughly in a colander
- Wait for it to cool slightly so it is easier to handle
- Grease a large baking sheet with half of the olive oil
- Slice each piece of mandioca in half lengthwise
- Cut each half into sticks about 2 cm thick
- Spread the sticks across the baking sheet, making sure they do not overlap
- Drizzle with the remaining olive oil
- Season generously with salt and black pepper to taste
- Bake for about 40 minutes
- Flip the sticks halfway through to ensure an even, golden brown finish
- Remove from the oven and serve immediately
Observations
This method uses a quick pressure-cooker parboil to ensure the mandioca gets perfectly soft before it hits the oven, resulting in that irresistible golden crunch and depth of flavor.
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