Brazilian recipe
Roasted Cassava (Mandioca)
Roasted cassava is a classic Brazilian side dish, featuring a crispy exterior and a soft, fluffy interior. It is perfect as a snack or a hearty side dish.
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Ingredients
1.5 kg of cassava (or 1.2 kg if already peeled)
3 tablespoons of extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
3 tablespoons of extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Cassava can be found in the produce section of most large supermarkets, often labeled as yuca or manioc. If fresh root is unavailable, it can be purchased frozen, either pre-cut or whole, in the international or frozen vegetable aisle of most grocery stores.
Preparation method
- Preheat the oven to 220 ºC (425 ºF)
- Peel the cassava
- Cut into large pieces approximately 8 cm long
- Wash the pieces well under running water
- Place the cassava in a pressure cooker
- Cover with water without exceeding two-thirds of the pot's capacity
- Close the lid and place over high heat
- Once the pressure cooker begins to whistle
- Reduce the heat and cook for 5 minutes
- The ideal consistency is tender but still firm enough to be cut
- Turn off the heat
- Wait for all the pressure to release before opening
- Drain the water well in a colander
- Wait for the pieces to cool slightly so they are safe to handle
- Grease a large baking sheet with half of the olive oil
- Cut the cassava 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
- Flip the sticks halfway through the cooking time so they brown evenly
- Remove from the oven and serve immediately
Observations
This recipe uses a pressure cooker for pre-cooking to ensure the cassava is perfectly tender before finishing it in the oven. This method results in a delicious golden-brown crust and excellent flavor.
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