Brazilian recipe
Roasted Cassava (Mandioca assada)
Crispy on the outside and tender on the inside, this roasted cassava is a classic Brazilian favorite that works beautifully as a snack or side dish.
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Ingredients
1.5 kg cassava (or 1.2 kg if already peeled)
3 tablespoons olive oil
Salt to taste
Freshly cracked black pepper to taste
3 tablespoons olive oil
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find fresh or frozen cassava (often labeled as yuca) at local markets or produce sections of major grocery stores in Trinidad and Tobago. If purchasing fresh, look for roots with firm, unblemished skin.
Preparation method
- Preheat your oven to 220°C (430°F).
- Peel the cassava skin completely.
- Cut the roots into large, 8 cm long chunks.
- Rinse the chunks thoroughly under cold running water.
- Place the cassava pieces into a pressure cooker.
- Add enough water to cover them, ensuring you do not exceed two-thirds of the cooker's capacity.
- Secure the lid and set to high heat.
- Wait until the cooker reaches full pressure and begins to whistle.
- Lower the heat and simmer for 5 minutes.
- The texture should be tender but still firm enough to hold its shape for slicing.
- Turn off the heat.
- Allow the pressure to release naturally before opening the lid.
- Drain the water well using a colander.
- Let the pieces cool slightly until they are easy to handle.
- Grease a large baking sheet with half of the olive oil.
- Slice each cooked chunk in half lengthwise.
- Cut each half into sticks about 2 cm thick.
- Arrange the sticks on the baking sheet in a single layer, ensuring they do not overlap.
- Drizzle the remaining olive oil over the sticks.
- Season generously with salt and black pepper.
- Roast in the oven for approximately 40 minutes.
- Turn the sticks halfway through the baking time to ensure an even, golden color.
- Remove from the oven and serve immediately while hot.
Observations
This recipe utilizes a quick pressure-cooker pre-boil to ensure the cassava reaches the perfect soft texture before being finished in the oven. The result is a beautifully golden-brown crust with a hearty, melt-in-your-mouth interior.
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