Brazilian recipe
Oven-Roasted Cassava
Oven-roasted cassava is a classic Brazilian side dish, offering a crispy texture on the outside and a soft center, perfect as a snack or accompaniment to any meal.
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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 or vacuum-packed cassava in the produce or frozen sections of Latin American grocery stores, well-stocked supermarkets, or specialty vegetable markets.
Preparation
- Preheat the oven to 220 ºC
- Peel the cassava
- Cut it into large pieces of approximately 8 cm
- Wash the pieces well under running water
- Place the cassava in a pressure cooker
- Cover with water without exceeding two-thirds of the pot's capacity
- Cover and place over high heat
- Once the pot starts to whistle
- Reduce the heat and cook for 5 minutes
- The ideal consistency is tender but still firm enough to be sliced
- Turn off the heat
- Wait for the pressure to release completely before opening the lid
- Drain the water well in a colander
- Wait for the pieces to cool slightly so they can be handled
- Grease a large baking sheet with half of the olive oil
- Cut the cassava pieces in half lengthwise
- Divide each half into sticks about 2 cm thick
- Arrange the sticks on the baking sheet in a single layer without overlapping
- Drizzle with the remaining olive oil
- Season with salt and pepper to taste
- Bake for approximately 40 minutes
- Turn the sticks halfway through the cooking time so they brown evenly
- Remove from the oven and serve immediately
Notes
This recipe uses a pressure cooker to pre-cook the cassava, ensuring it becomes perfectly tender before finishing in the oven for a golden, flavorful crust.
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