Brazilian recipe
Roasted Cassava (Mandioca assada)
A staple of Brazilian home cooking, this roasted cassava offers a perfectly crisp exterior with a soft, tender center, serving as an excellent side dish or snack.
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Ingredients
1.5 kg cassava (or 1.2 kg if already peeled)
3 tbsp extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
3 tbsp extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Cassava is widely available at local markets and greengrocers across Zimbabwe under the name 'cassava' or occasionally 'manioc'. Ensure the roots are firm and free of blemishes. Olive oil can be sourced at any major supermarket pantry aisle.
Preparation method
- Preheat your oven to 220°C.
- Peel the cassava.
- Slice the root into large pieces, roughly 8 cm in length.
- Rinse the pieces thoroughly under running water.
- Place the cassava into a pressure cooker.
- Cover with water, ensuring you do not fill the pot past two-thirds capacity.
- Secure the lid and set over high heat.
- Once the cooker reaches pressure and begins to hiss.
- Lower the heat and cook for 5 minutes.
- The ideal texture is tender but still firm enough to hold its shape for cutting.
- Turn off the heat.
- Allow the pressure to release naturally before opening.
- Drain the water well using a colander.
- Let the pieces cool slightly before handling.
- Grease a large baking sheet with half of the olive oil.
- Cut the cooked cassava pieces in half lengthwise.
- Slice each half into batons approximately 2 cm thick.
- Arrange the batons on the tray in a single layer without overlapping.
- Drizzle the remaining olive oil over the top.
- Season generously with salt and black pepper.
- Roast in the oven for approximately 40 minutes.
- Turn the batons halfway through the cooking time to ensure an even, golden finish.
- Remove from the oven and serve immediately.
Observations
This method relies on a quick pressure-cook to ensure the cassava is thoroughly tender before it hits the oven. Finishing it under high heat results in a beautiful golden crust and a depth of flavor that is hard to beat.
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