Brazilian recipe
Roasted Mandioca (Mandioca assada)
Roasted mandioca is a staple of Brazilian cooking, offering a delightful contrast between a golden, crispy exterior and a tender inside, perfect as a side dish or snack.
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Ingredients
1.5 kg mandioca (or 1.2 kg if already peeled)
3 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste
3 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Mandioca can be found in the produce or frozen sections of specialty markets or larger local grocery stores. If fresh roots are unavailable, look for pre-peeled frozen packs, which are a convenient substitute.
Preparation method
- Preheat your oven to 220ºC
- Peel the mandioca roots
- Cut them into large chunks roughly 8 cm long
- Rinse the chunks well under cold running water
- Place the mandioca into a pressure cooker
- Cover with water, ensuring it does not exceed two-thirds of the cooker's capacity
- Close the lid securely and place over high heat
- Wait for the cooker to reach pressure
- Reduce the heat and simmer for 5 minutes
- The goal is for the mandioca to be tender yet firm enough to hold its shape
- Turn off the heat
- Let the pressure release completely before opening
- Drain the water thoroughly using a colander
- Allow the mandioca to cool slightly until comfortable to handle
- Grease a large baking tray with half of the olive oil
- Cut each mandioca piece in half lengthwise
- Slice each half into sticks about 2 cm thick
- Arrange the sticks on the baking tray without overcrowding
- 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 to ensure even browning
- Remove from the oven and serve immediately
Observations
This recipe uses a quick pressure-cooking method to ensure the mandioca reaches the ideal level of softness before being finished in the oven, achieving the perfect golden texture and savory taste.
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