Brazilian recipe
Roasted Cassava
Roasted cassava is a classic Brazilian dish, featuring a crispy exterior and a soft interior, perfect as a side dish or snack.
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Ingredients
1.5 kg of cassava (or 1.2 kg if already peeled)
3 tablespoons of olive oil
Salt to taste
Freshly ground black pepper to taste
3 tablespoons of olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh or frozen cassava at local grocery stores, international markets, or specialty Latin American food shops in the produce or frozen food aisles.
Preparation method
- Preheat the oven to 220 ºC
- Peel the cassava
- Cut it into large pieces of approximately 8 cm
- Wash the pieces well under running water
- Place the cassava in the pressure cooker
- Cover with water without exceeding two-thirds of the pot's capacity
- Cover and place over high heat
- As soon as the pot starts to whistle
- Reduce the heat and count 5 minutes
- The ideal point is tender but still firm enough to be sliced
- Turn off the heat
- Wait for the pressure to be released completely before opening
- Drain the water well in a colander
- Wait for it to cool slightly so it is 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
- Distribute 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
- Turn the sticks halfway through the cooking time so they brown evenly
- Remove from the oven and serve immediately
Observations
This recipe uses pre-cooking in a pressure cooker to ensure the cassava becomes tender before being finished in the oven, resulting in a perfect golden color and lots of flavor.
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