Brazilian recipe
Roasted Mandioca (Mandioca assada)
Roasted mandioca is a classic of Brazilian cuisine, featuring a crispy exterior and a tender interior, making it an ideal side dish 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 ground black pepper to taste
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find mandioca (often labeled as cassava or yuca) in the produce section of local supermarkets or specialized vegetable markets. Olive oil and basic seasonings are available in the pantry aisles of any standard grocery store.
Preparation method
- Preheat the oven to 220°C.
- Peel the mandioca.
- Cut into large pieces of approximately 8 cm.
- Wash the pieces thoroughly under running water.
- Place the mandioca in a pressure cooker.
- Cover with water, without exceeding two-thirds of the pot's capacity.
- Cover and set over high heat.
- Once the cooker reaches pressure and begins to whistle,
- Reduce the heat and cook for 5 minutes.
- The ideal state is tender but still firm enough to be sliced.
- Turn off the heat.
- Wait for the pressure to release completely before opening.
- Drain the water well in a colander.
- Allow it to cool slightly before handling.
- Grease a large baking sheet with half of the olive oil.
- Cut the mandioca pieces in half lengthwise.
- Divide each half into sticks about 2 cm thick.
- Arrange 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 cooking to ensure they brown evenly.
- Remove from the oven and serve immediately.
Observations
This recipe utilizes pre-boiling in a pressure cooker to ensure the mandioca is perfectly tender before it is finished in the oven, resulting in a golden-brown finish and deep flavor.
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