Brazilian recipe
Oven-Roasted Cassava (Mandioca assada)
Oven-roasted cassava is a classic Brazilian favorite, boasting a crispy exterior and a tender, melt-in-the-mouth center that makes it the perfect appetizer or side dish.
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Ingredients
1.5 kg cassava (or 1.2 kg if pre-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 fresh or frozen cassava (often labeled as yuca) at your local public market ('palengke') vegetable stalls or in the frozen section of large supermarkets. Choose tubers with firm flesh and no dark spots. If you prefer to save time, many supermarkets sell pre-peeled and vacuum-packed cassava.
Preparation method
- Preheat your oven to 220°C.
- Peel the cassava skin completely.
- Cut the roots into large, 8 cm chunks.
- Rinse the pieces thoroughly under running water.
- Place the cassava into a pressure cooker.
- Cover with water, ensuring you do not fill more than two-thirds of the pot's capacity.
- Secure the lid and set over high heat.
- Once the pressure cooker begins to whistle or hiss.
- Lower the heat and cook for 5 minutes.
- The target texture is tender yet firm enough to hold its shape during slicing.
- Turn off the heat.
- Wait for the pressure to release naturally before opening the lid.
- Drain the water well using a colander.
- Allow it to cool slightly so it is easier to handle.
- Grease a large baking sheet with half of the olive oil.
- Halve the cooked cassava pieces lengthwise.
- Cut each half into sticks about 2 cm thick.
- Arrange the sticks on the baking tray without overcrowding them.
- Drizzle the remaining olive oil over the top.
- Season generously with salt and pepper.
- Roast in the oven for approximately 40 minutes.
- Turn the sticks halfway through the baking time to ensure even browning.
- Remove from the oven and serve immediately.
Observations
This recipe utilizes the pressure cooker method to ensure the cassava is perfectly tender before roasting. Finishing it in the oven creates a beautiful golden crust and deep, earthy flavors.
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