Brazilian recipe
Roasted Cassava
Crispy on the outside and tender on the inside, this classic Brazilian roasted cassava is a versatile side dish or a satisfying 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 can be found in local markets or fresh produce sections of large supermarkets. Olive oil, salt, and black pepper are standard staples available in any grocery store pantry aisle.
Preparation method
- Preheat your oven to 220°C.
- Peel the cassava.
- Cut it into large pieces of approximately 8 cm.
- Wash the pieces thoroughly under running water.
- Place the cassava into a pressure cooker.
- Add enough water to cover, ensuring it does not exceed two-thirds of the pot's capacity.
- Cover and set over high heat.
- Once the pressure cooker reaches full pressure and starts to whistle.
- Reduce the heat and cook for 5 minutes.
- The ideal consistency is tender but firm enough to be sliced later.
- Turn off the heat.
- Allow the pressure to release naturally before opening the lid.
- Drain the water well in a colander.
- Wait for the pieces to cool slightly before handling.
- Grease a large baking sheet with half of the olive oil.
- Slice each cassava piece in half lengthwise.
- Cut each half into sticks about 2 cm thick.
- Arrange the sticks on the baking sheet without overlapping them.
- Drizzle with the remaining olive oil.
- Season with salt and pepper to taste.
- Roast for approximately 40 minutes.
- Turn the sticks halfway through the cooking time to ensure they brown evenly.
- 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 finishing it under high heat, you achieve a delightful golden crust that makes this dish truly addictive.
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