Brazilian recipe
Cassava Soup (Sopa de mandioca)
This hearty cassava soup is a beloved Brazilian staple, cherished for its comforting flavour profile and straightforward preparation.
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Ingredients
100g bacon, diced
2 links smoked calabresa sausage (linguiça calabresa)
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2kg cooked cassava (mandioca)
Water as needed
1 cambuci pepper, diced
1 cup fresh parsley and spring onions (cheiro-verde), chopped
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
2 links smoked calabresa sausage (linguiça calabresa)
1 paio sausage
1 onion, chopped
3 cloves garlic, minced
2kg cooked cassava (mandioca)
Water as needed
1 cambuci pepper, diced
1 cup fresh parsley and spring onions (cheiro-verde), chopped
Oregano to taste
Salt to taste
Black pepper to taste
2 whole eggs
Where to find ingredients
You can find bacon and standard onions at any local supermarket. For the Brazilian staples, seek out the linguiça calabresa, paio, and raw or frozen cassava at specialist Latin American grocers or international food markets. If fresh cambuci pepper is unavailable, a mild green chilli can serve as a substitute.
Preparation method
- Sauté the garlic and onion in a large pot.
- Add the bacon, paio, and calabresa sausage.
- Stir well until all the meats are evenly browned.
- Incorporate the cooked cassava into the pot.
- Cover the ingredients with water, ensuring it sits about two fingers' width above the mixture.
- Season with the parsley and spring onions, cambuci pepper, oregano, salt, and black pepper.
- Bring the soup to a gentle boil.
- Crack the two whole eggs directly into the pot.
- Stir gently so that the eggs form delicate strands in the broth before serving.
Observations
This robust soup is an ideal choice for chilly days. The combination of tender boiled cassava with smoky cured sausages provides a rich and velvety base, resulting in a substantial and practical meal that warms from the inside out.
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