Brazilian recipe
Roasted Cassava (Mandioca assada)
Roasted cassava is a Brazilian culinary staple, offering a crisp exterior and a tender, fluffy interior that makes for the perfect side dish or snack.
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Ingredients
1.5 kg cassava (or 1.2 kg if already peeled)
3 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
3 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Cassava (often locally referred to as 'tapioca' or simply 'cassava') can be found in most local open-air markets or large supermarkets in the produce section. Choose roots that feel firm and heavy, without soft spots. If fresh cassava is unavailable, frozen, pre-peeled versions are a convenient substitute available in the freezer aisles of larger retailers.
Preparation method
- Preheat your oven to 220 ºC.
- Peel the cassava root thoroughly.
- Cut into large pieces, roughly 8 cm in length.
- Wash the pieces well under cold running water.
- Place the cassava inside a pressure cooker.
- Cover with water, ensuring you do not exceed two-thirds of the cooker's capacity.
- Secure the lid and place over high heat.
- Once the cooker reaches pressure and begins to hiss,
- Reduce the heat and cook for 5 minutes.
- The target texture is tender, yet firm enough to be sliced without falling apart.
- Turn off the heat.
- Allow the pressure to release naturally before opening the lid.
- Drain the water completely using a colander.
- Let the pieces cool slightly before handling.
- Grease a large baking tray with half of the olive oil.
- Slice the parboiled cassava pieces lengthwise.
- Divide each half into sticks about 2 cm thick.
- Arrange the sticks on the baking tray in a single layer, ensuring they do not overlap.
- Drizzle with the remaining olive oil.
- Season generously with salt and black pepper.
- Roast in the oven for approximately 40 minutes.
- Turn the sticks halfway through the cooking time to ensure they brown uniformly.
- Remove from the oven and serve immediately.
Observations
This recipe employs a parboiling technique in a pressure cooker to ensure the cassava becomes perfectly tender before it is finished in the oven, yielding a beautiful golden crust and deep, earthy flavor.
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