Brazilian recipe
Crispy Baked Mandioca
This baked mandioca is a Brazilian classic, featuring a perfect crispy exterior and a tender, fluffy center. It’s the ultimate comfort food side dish or snack.
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Ingredients
1.5 kg fresh whole mandioca (or 1.2 kg 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
Mandioca (also known as cassava, yuca, or manioc) is best found fresh in the produce section of specialty food stores, larger supermarkets with an international range, or local farmers' markets. If fresh is unavailable, you can check the freezer section of Latin American or tropical grocery stores for 'yuca' or 'cassava' which usually comes pre-peeled and frozen; simply adjust the cooking time if using frozen. Olive oil, salt, and black pepper are standard pantry staples available at any local grocer or supermarket.
Preparation method
- Preheat your oven to 220°C
- Peel the mandioca thoroughly, removing the waxy skin and the thick inner bark
- Cut the roots into large chunks, about 8 cm in length
- Give the pieces a good rinse under cold running water
- Place the washed mandioca chunks into a pressure cooker
- Add enough water to cover them, ensuring the cooker is no more than two-thirds full
- Seal the lid and bring to high pressure over high heat
- Once the pressure cooker begins to whistle or hiss steadily,
- turn the heat down and let it cook for exactly 5 minutes
- The target texture is tender but still firm enough to slice without falling apart
- Turn off the heat
- Allow the pressure to release naturally before opening the lid
- Drain the cooked pieces well in a colander
- Let them cool down slightly until they are comfortable to handle
- Grease a large roasting tray with half of the olive oil
- Slice the cooked mandioca chunks in half lengthwise
- Cut each half into rustic sticks, about 2 cm thick
- Arrange the sticks in the roasting tray in a single layer without overcrowding
- Drizzle the remaining olive oil over the top
- Season generously with salt and black pepper
- Roast in the oven for about 40 minutes
- Flip the sticks halfway through the cooking time to ensure an even golden finish on all sides
- Remove from the oven and serve immediately
Observations
This method uses a quick pressure-cooker parboil to ensure the mandioca is perfectly soft inside before roasting, resulting in a beautiful golden crust that's packed with flavor.
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