Brazilian recipe
Roasted Cassava
Roasted cassava is a quintessential Brazilian staple, boasting a golden, crispy exterior and a tender, soft center—perfect as a side dish or a savory 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 is typically found in the produce section of local markets or specialized international grocers. Olive oil, salt, and pepper are available at any standard grocery store.
Preparation method
- Preheat your oven to 220 ºC.
- Peel the cassava root thoroughly.
- Cut the cassava into large chunks of approximately 8 cm.
- Rinse the pieces well under running water.
- Place the cassava into a pressure cooker.
- Cover with water, ensuring you do not exceed two-thirds of the pot's capacity.
- Secure the lid and set to high heat.
- Once the cooker reaches pressure and begins to whistle.
- Reduce the heat and cook for 5 minutes.
- The target texture is tender but still firm enough to handle for slicing.
- Turn off the heat.
- Wait for all pressure to be released naturally before opening the lid.
- Drain the water completely using a colander.
- Allow the pieces to cool slightly so they are safe to handle.
- Lightly grease a large baking sheet with half of the olive oil.
- Cut the boiled cassava chunks in half lengthwise.
- Divide each half into sticks about 2 cm thick.
- Arrange the sticks on the baking sheet, ensuring they do not overlap.
- Drizzle with the remaining olive oil.
- Season generously with salt and pepper to taste.
- Roast for approximately 40 minutes.
- Flip the sticks halfway through the cooking time to ensure even browning.
- Remove from the oven and serve immediately.
Observations
This preparation calls for a quick pre-boil in a pressure cooker to ensure the cassava is perfectly tender before it hits the oven. This two-step process is the secret to achieving that golden crust and deep, earthy flavor that makes this side dish so addictive.
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