Brazilian recipe
Cassava Soup (Sopa de mandioca)
This cassava soup is a staple of Brazilian comfort food, cherished for its hearty, velvety texture and simple preparation.
0.0 / 5 by 0 Reviews
Ingredients
100g bacon, diced
2 links smoked linguiça calabresa
1 paio sausage
1 onion, chopped
3 garlic cloves, minced
2kg 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
1 paio sausage
1 onion, chopped
3 garlic cloves, minced
2kg 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
Find fresh produce and pantry staples at local supermarkets or municipal markets in Windhoek and other major towns. Authentic Brazilian ingredients such as linguiça calabresa and paio can be sourced from specialty delis or butcher shops. If unavailable, high-quality smoked chorizo or similar cured sausages serve as a suitable substitute.
Preparation method
- Sauté the garlic and onion in a pot.
- Add the bacon, paio, and linguiça.
- Stir well until all ingredients are browned.
- Incorporate the boiled cassava.
- Cover the ingredients with water, ensuring it reaches about two fingers above the level of the mixture.
- Season with the fresh herbs, diced cambuci pepper, oregano, salt, and black pepper.
- Bring the soup to a boil.
- Crack the two whole eggs directly into the pot.
- Stir gently to allow the eggs to form ribbons within the broth before serving.
Observations
This substantial, warming soup is ideal for cooler days. The combination of tender boiled cassava with smoky cured meats creates a rich, creamy base that transforms it into a complete and convenient meal.
Ratings and comments