Brazilian recipe
Roasted Cassava (Mandioca assada)
Roasted cassava is a Brazilian staple, offering a crisp golden exterior and a tender, soft center—perfect as a side dish or a savory 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 cassava at local markets or greengrocers. If fresh is unavailable, some supermarkets offer frozen pre-peeled cassava in the freezer section. Use high-quality olive oil and fresh peppercorns for the best flavor.
Preparation method
- Preheat the oven to 220°C.
- Peel the cassava.
- Cut into large pieces about 8 cm in length.
- Wash the pieces thoroughly under running water.
- Place the cassava into a pressure cooker.
- Cover with water, ensuring not to exceed two-thirds of the pot's capacity.
- Secure the lid and set over high heat.
- Wait for the pressure cooker to reach full pressure.
- Reduce the heat and cook for 5 minutes.
- The ideal consistency is tender but firm enough to be sliced further.
- Turn off the heat.
- Allow the pressure to release completely before opening the lid.
- Drain the water well using a colander.
- Let it cool slightly before handling.
- Grease a large baking tray with half of the olive oil.
- Slice the cooked cassava pieces lengthwise.
- Divide each half into sticks about 2 cm thick.
- Arrange the sticks on the tray without overlapping.
- Drizzle with the remaining olive oil.
- Season with salt and pepper to taste.
- Roast for approximately 40 minutes.
- Turn the sticks halfway through the cooking time to ensure they brown evenly.
- Remove from the oven and serve immediately.
Observations
This method relies on parboiling the cassava in a pressure cooker to ensure it is perfectly tender before roasting. Finishing it in the oven creates an irresistible crunch, making it an excellent accompaniment for any meal or a delightful finger food.
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