Brazilian recipe
Roasted Cassava
Roasted cassava is a classic Brazilian dish, featuring a crispy exterior and a soft, tender interior, making it the perfect side dish or snack.
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Ingredients
1.5 kg cassava (or 1.2 kg if already 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 at local farmers' markets, specialty Latin American grocery stores, or the produce section of well-stocked supermarkets.
Preparation method
- Preheat the oven to 220 ºC
- Peel the cassava
- Cut it 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
- Cover and place over high heat
- Once the pot starts to whistle
- Reduce the heat and cook for 5 minutes
- The ideal consistency is soft but still firm enough to be cut
- Turn off the heat
- Wait for the pressure to release completely before opening
- Drain the water well in a colander
- Wait for the pieces to cool slightly before handling
- Grease a large baking sheet with half of the olive oil
- Cut the pieces of cassava 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 baking time so they brown evenly
- Remove from the oven and serve immediately
Observations
This recipe uses a pressure cooker to ensure the cassava is perfectly tender before finishing it in the oven, resulting in a golden-brown crust and excellent flavor.
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