Brazilian recipe
Roasted Cassava
A beloved Brazilian staple, these roasted cassava sticks offer a delightful contrast between a golden, crispy exterior and a soft, tender center—perfect as a 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 labelled as 'yuca' or 'manioc') can be found in the fresh produce section of local greengrocers or larger supermarkets in Pakistan. You may also find frozen, pre-peeled options in the frozen food aisle of specialty produce stores.
Preparation method
- Preheat your oven to 220°C.
- Peel the cassava thoroughly, removing the tough outer skin.
- Cut the cassava into large chunks, approximately 8 cm in length.
- Wash the pieces well under cold running water.
- Place the cassava pieces into a pressure cooker.
- Cover with water, ensuring it does not exceed two-thirds of the cooker's capacity.
- Secure the lid and place over high heat.
- Once the pressure cooker reaches full pressure and starts to whistle.
- Reduce the heat and cook for 5 minutes.
- The target texture is tender but still 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 thoroughly using a colander.
- Allow the pieces to cool slightly so they are easy to handle.
- Grease a large baking tray with half of the olive oil.
- Slice each cassava chunk in half lengthwise.
- Divide each half into sticks approximately 2 cm thick.
- Arrange the sticks on the baking tray in a single layer, ensuring they do not overlap.
- Drizzle the remaining olive oil over the sticks.
- Season generously with salt and black pepper to taste.
- Bake for approximately 40 minutes.
- Turn the sticks halfway through the baking time to ensure they brown evenly on all sides.
- Remove from the oven and serve immediately.
Observations
This recipe utilizes a quick pressure cooking technique to ensure the cassava is perfectly tender before it heads into the oven. Finishing it in the oven creates an irresistible golden crust and a depth of flavour that makes it an excellent accompaniment to any meal.
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