Baroa Potato Recipes: Taste mandioquinha 10 different ways

Do you have mandioquinha in the fridge and don’t know what to prepare? Then check out our list of french fries recipes for more creativity in the kitchen! This way you will guarantee yourself delicious meals every day with this infallible ingredient.

Here you will find options for salpicão, escondidinho, kebab, puree and more. That’s right, all this to enjoy the delight that is the mandioquinha, also known as the baroa potato, as we already know.

Oh, and all recipes remain ready in a maximum of 40 minutes. That is, they are perfect to prepare for both lunch and dinner! Super practical and quick, these preparations will help you on busy days when you still want to eat well.

So let’s learn how to make these delights! Discover 10 recipes with baroa potatoes to enjoy for lunch or dinner. There are several delicious ways to enjoy the ingredient, one better than the other! Look:

Hidden cassava and meat

Mandioquinha and hidden meat – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of oil
• 1 chopped onion
• 600 g of minced meat
• 1 sachet of powdered meat seasoning
• 1/4 cup chopped parsley (minced)
• 1 cup tomato sauce (tea)
• Salt and black pepper to taste
• 2 cups cooked and mashed cassava (tea)
• 1 cup cream (milk)
• 1 cup mozzarella (grated)

Method of preparation:

1. In a pan, heat the oil and then fry the onion, meat, seasoning and green perfume until lightly browned
2. Add the tomato purée, season with salt and pepper, mix and place in the refractory
3. In a bowl, mix the cassava puree and the cream, add salt to taste.
4. Cover all the ground beef, spread mozzarella on top, and bake in a preheated medium oven for 20 minutes or until browned.
5. Serve immediately.

cassava sausage

Mandioquinha sausage – Photo: Guia da Cozinha

Time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 2 cups mandioquinha (cubed)
• 1 cup diced ham
• 1 cup mozzarella (diced)
• 4 tablespoons chopped chives

mayonnaise

• 6 tablespoons of cold milk
• 1 teaspoon yellow mustard
• 1 teaspoon of apple cider vinegar
• Salt and black pepper to taste
• 1/2 cup oil (approximately)

Method of preparation:

1. Steam the cassava for 10 minutes or until tender.
2. Put it in a salad bowl and let it cool.
3. Add the ham, cheese and chives
4. For the mayonnaise, beat the milk, mustard, vinegar, salt and pepper in a blender.
5. Whisking constantly, slowly add the oil, without stopping, until thickened.
6. Pour over the salad and mix gently.
7. Serve immediately or refrigerate until ready to serve.

Minced meat with cassava

Minced meat with cassava – Photo: Guia da Cozinha

Time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 tablespoons of olive oil
• 1 chopped onion
• 2 crushed garlic cloves
• 1 bay leaf
• 1 beef bouillon cube
• 600 g of minced meat
• 1 chopped seedless tomato
• 2 cups mandioquinha (cubed)
• Salt, black pepper and chopped parsley

Method of preparation:

1. In a pan, heat the oil over medium heat and then sauté the onion, garlic, bay leaf and beef stock for 3 minutes
2. Add the meat and saute for another 3 minutes, stirring
3. Add the tomato and cassava and sauté until the cassava is soft and the water dries out.
4. Season with salt, pepper, parsley and serve immediately.

Creamy chicken with cassava

Creamy chicken with cassava – Photo: Guia da Cozinha

Time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 tablespoon of butter
• 500 g of diced chicken breast
• 1 diced onion
• 1 cup hot water (tea)
• 1 cube of chicken stock
• 2 cups mandioquinha (cubed)
• 1 cup carrots (diced)
• 1/2 cup (tea) cream cheese
• 2 ripe tomatoes, peeled and deseeded, diced
• Salt, black pepper and chopped parsley to taste
• White rice and straw potato to accompany

Method of preparation:

1. Heat a pressure cooker with the butter over high heat and brown the chicken pieces.
2. Add the onion and saute for 3 minutes
3. Pour in the hot water, chicken broth, carrots, carrots and cover
4. Cook on low heat for 5 minutes after starting the pressure and turn off
5. Remove the pressure under running water and then open
6. Bring to a low boil, add the curds, tomatoes, salt and pepper and cook for 3 minutes.
7. Transfer to a platter, sprinkle with parsley and then serve with white rice and straw potatoes.

cassava risotto

Cassava risotto – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 6 cups of water (tea)
• 2 cubes of vegetable broth
• 4 tablespoons of butter
• 1 chopped onion
• 2 cups rice (arborio)
• 1/2 glass of dry white wine
• 300 g of cassava, cut into cubes
• 1/2 cup (tea) cream cheese
• 1/2 cup Parmesan (grated)

Method of preparation:

1. Put water in a pot and then boil it.
2. Add the stock cube and keep warm.
3. Melt the butter in another skillet over medium heat, then saute the onion until golden brown.
4. Add the rice and saute for 3 minutes
5. Add the wine and saute, stirring until it evaporates.
6. Add cassava and mix
7. Add the hot vegetable broth a little at a time with a ladle, stirring constantly.
8. Continue to pour the vegetable broth from ladle to ladle until the rice is al dente and the manioc soft.
9. Add the ricotta and sprinkle with the Parmesan
10. Serve immediately.

Mandioquinha omelette with dried meat

Mandioquinha omelette with dried meat – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 2 portions

Difficulty: easy

Ingredients:

• 4 eggs
• 3 tablespoons of boiled and mashed cassava
• Salt and black pepper to taste
• Butter for greasing

Filling

• 2 tablespoons of butter
• 1 chopped onion
• 2 crushed garlic cloves
• 2 cups desalted, cooked and shredded beef jerky
• Salt, black pepper and chopped parsley to taste
• 1 cup of catupiry® type curd

Method of preparation:

1. For the filling, in a skillet, melt the butter over medium heat and saute the onion and garlic for 3 minutes.
2. Add the beef jerky and sauté for another 2 minutes.
3. Season with salt, pepper and parsley
4. Stir in the Catupiry® and then reserve
5. Meanwhile, in the blender, beat the eggs with the cassava
6. Season with salt and pepper
7. In a greased non-stick pan, over medium heat, put half of the mixture, let it brown, turn and let it brown on the other side
8. Place half of the filling and fold the omelet in half.
9. Repeat the same procedure with the remaining eggs and the filling.
10. Serve immediately.

Mandioquinha puree with sausage sauce

Cassava puree with sausage sauce – Photo: Guia da Cozinha

Time: 25 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 3 cups cooked and pressed cassava (tea)
• 1 box of cream (200g)
• Salt, black pepper and grated nutmeg to taste

Sauce

• 1 tablespoon of oil
• 1 sliced ​​onion
• 5 sliced ​​sausages
• 1 cup tomato sauce (tea)
• Salt, black pepper and oregano to taste
• 5 tablespoons of grated Parmesan

Method of preparation:

1. Mix the cassava with the cream until smooth
2. Season with salt, pepper and nutmeg
3. Pour into a medium refractory and then set aside.
4. Meanwhile, heat a pan with the oil over medium heat and fry the onion with the sausage for 3 minutes.
5. Pour in the sauce and season with salt and pepper.
6. Let it come to a boil and turn it off
7. Pour the sauce over the puree, sprinkle with the Parmesan, oregano and bake in a high, preheated oven for 5 minutes or until golden brown.
8. Pick up and serve later.

creamy cassava kibbeh

Creamy Cassava Kibbeh – Photo: Guia da Cozinha

Time: 30 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 4 tablespoons of olive oil
• 2 minced garlic cloves
• 1 chopped onion
• 800 g of chopped cassava
• 1/2 cup chopped parsley (minced)
• 1 cup of water (tea)
• salt to taste
• 1 jar of cream cheese (200 g)
• 100 g of diced fried bacon
• chopped parsley for sprinkling

Method of preparation:

1. Heat a frying pan with olive oil over medium heat and saute the garlic and onion for 2 minutes.
2. Add the mandioquinha, the green odor and sauté for 3 minutes
3. Add the water, salt and cook until soft.
4. Turn off, stir in the curd and sprinkle with the pancetta and parsley.
5. Serve immediately.

Watercress salad with cassava and figs

Watercress salad with cassava and figs – Photo: Guia da Cozinha

Time: 20 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 bunch of watercress
• 300 g of sliced ​​boiled cassava
• 4 fresh figs cut into 4 parts
• 4 tablespoons of chopped Brazil nuts
• 4 tablespoons of crumbled gorgonzola

Sauce

• 1/3 cup olive oil (tea)
• 4 tablespoons of orange juice
• 2 tablespoons Dijon mustard
• 4 spoons of honey
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of sesame seeds
• Salt, black pepper, oregano and chopped parsley to taste

Method of preparation:

1. Wash the watercress and cook the cassava
2. Prepare the sauce by mixing all the ingredients in a bowl.
3. Put the watercress, cooked cassava, figs, chestnuts and cheese in a salad bowl
4. Pour the sauce and then serve immediately.

Cassava Souffle

Cassava Soufflé – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 4 gems
• 3 cups cooked and squeezed cassava (tea)
• 4 tablespoons of butter
• 4 tablespoons of grated Parmesan
• salt to taste
• 4 egg whites
• Butter and wheat flour to grease and flour the refractory

Method of preparation:

1. In a bowl, mix the cassava, egg yolks, butter, Parmesan and salt until smooth.
2. Add the egg whites and then mix gently
3. Pour into buttered and floured soufflé dishes
4. Bake in a preheated oven (200°C) for about 30 minutes.
5. Serve immediately.

Source: Terra