6 hot cassava recipes to try

Did you know that there is National Cassava Day? Yes, it is celebrated on April 22nd! But let’s face it, every day is a perfect occasion to celebrate that root’s existence. This is why it is worth investing in warm cassava recipes and taking advantage of them Freddo, What to say? Rich in fiber and vitamin C, regular consumption of cassava brings many health benefits! Furthermore, exploiting this ingredient is also a way to honor the typically Brazilian ingredient and revive childhood recipes. then check 6 hot recipes with cassava to taste:

Cassava broth with dried meat

Cassava Broth | Photo: Rodrigo Moreira

Time: 45 minutes Performance: 5 portions Difficulty: easy

Ingredients:

• 1 kg cassava in pieces
• 1 beef bouillon cube
• 1 bay leaf
• 2 tablespoons of oil
• 2 minced garlic cloves
• 1 diced onion
• 1/2 cup red bell pepper (chopped)
• 1 cup desalted beef jerky (cooked and shredded)
• Salt and black pepper to taste
• Sliced ​​chives to taste

Method of preparation:

1. Put the cassava in a pressure cooker with the meat stock and the bay leaf.
2. Cover with water and cover.
3. Cook for 15 minutes, over low heat, after starting the pressure and turn off. Let it cool.
4. Dice 1/3 of the cassava and blend the rest in a blender with the cooking broth.
5. Heat a large skillet with the oil over medium heat and saute the garlic until it begins to brown.
6. Add the onion and bell pepper and saute for 2 minutes.
7. Add the beef jerky and sauté for 2 minutes.
8. Season with salt and pepper.
9. Add the whipped cream and the chopped cassava cubes and cook for 10 minutes, stirring occasionally.
10. If necessary, add boiling water.
11. Serve in bowls sprinkled with chives.

Minced meat escondidinho with cassava

Escondidinho of minced meat with cassava | Photo: Stella Handa

Time: 1h20 Performance: 5 portions Difficulty: easy

Ingredients:

• 2 tablespoons of oil
• 600 g of minced meat
• 1 chopped onion
• 1 minced garlic clove
• 1 diced seedless tomato
• Salt, black pepper and chopped parsley to taste
• 1 cup cream cheese (cream)
• 1 cup mozzarella (grated)
• 5 tablespoons of grated Parmesan

Mashed potato

• 500 g of peeled cassava, cut into pieces
• 1 jar of cream
• Salt, pepper and nutmeg to taste

Method of preparation:

1. For the purée, cook the cassava in boiling salted water for 30 minutes or until softened.
2. Drain and pass through the juicer while still hot.
3. Mix with the cream, season with salt, pepper and nutmeg, forming a puree and then set aside
4. In the meantime, heat a pan with some oil and brown the meat for 3 minutes.
5. Add the onion and garlic and saute for 3 minutes or until browned
6. Add the tomato, the salt, the pepper, the green odor and then switch off
7. Pour the braised meat into the bottom of a large rectangular refractory, spread the cream cheese, half of the mozzarella and the puree
8. Top with the remaining mozzarella and Parmesan and bake in a preheated medium oven for 20 minutes or until golden brown.
9. Serve immediately.

cassava cake with guava paste

Cassava Cake with Guava Paste | Photo: Stella Handa

Time: 1h20 Performance: 10 portions Difficulty: easy

Ingredients:

• 3 tablespoons of butter
• 1 1/2 cups (tea) sugar
• 4 eggs
• 3 cups of cassava (tea) grated in the thick drain
• 1 and 1/2 cups wheat flour (tea)
• 1 tablespoon of baking powder
• Butter and wheat flour for greasing and flouring
• 1 cup(s) of dried coconut
• 1/2 cup Parmesan (grated)
• Butter and wheat flour for greasing and flouring
• 1 cup guava paste (diced)
• 1/2 cup cornstarch (tea)

Syrup

• 1 cup guava paste (diced)
• 1/2 cup (tea) of water

Method of preparation:

1. In a planetary mixer, beat the butter, sugar and eggs for 3 minutes.
2. Add the grated cassava, flour, baking powder and beat for another 2 minutes.
3. Add the coconut, the Parmesan and mix.
4. Pour into a hole in the center of 24 cm in diameter, buttered and floured.
5. Spread the guava cubes sprinkled with cornstarch, allowing them to sink slightly.
6. Place in a medium, preheated oven for 40 minutes or until firm and golden brown.
7. Remove from the oven, let it cool and unmold.
8. For the syrup, bring the guava paste and water over medium heat, stirring until dissolved.
9. Pour over the cake and serve.

Cassava broth with beans

Cassava broth with beans | Photo: Andre Fortes

Time: 50 minutes Performance: 4 portions Difficulty: easy

Ingredients:

• 4 cups cooked beans (with broth)
• 1 cup of water (tea)
• 1 bacon bouillon cube
• 1 cup bacon (diced)
• 1 chopped onion
• 2 minced garlic cloves
• 2 cups cooked and chopped cassava (tea)
• Salt, black pepper and chopped parsley to taste
• olive oil for dressing

Method of preparation:

1. In the blender, blend the beans with the stock, water and bacon stock. Reserve.
2. In a skillet saute the pancetta in its own fat over medium heat until browned.
3. Add the onion and garlic and saute for 3 minutes.
4. Add cassava and sauté for 2 minutes.
5. Add the cream of beaten beans and stir until boiling.
6. Season with salt, if necessary, pepper and parsley.
7. Drizzle with olive oil and serve after.

Cassava dumplings with minced meat

Cassava dumplings with minced meat | Photo: Gisele Tesser

Time: 1 hour Performance: 40 units Difficulty: easy

Ingredients:

• 3 cups cooked and mashed cassava (tea)
• 2 eggs
• 2 tablespoons of butter
• salt to taste
• 1 teaspoon(s) peppercorns
• 2 lightly beaten eggs for breading
• 1 and 3/4 cups (tea) of wheat flour
• 1 teaspoon baking powder (coffee)
• Fry oil
• 1 cup breadcrumbs (for dusting)

Filling

• 2 tablespoons of oil
• 1 minced garlic clove
• 1 chopped onion
• 3 cups ground beef (tea)
• 1/4 cup chopped parsley (minced)
• salt to taste

Method of preparation:

1. For the filling, in a pan, heat the oil, garlic, onion, minced meat, parsley, salt and cook until the water dries up and turns golden. Turn off and reserve.
2. In a skillet, add the ingredients for the batter and bring over medium heat until it pulls away from the bottom of the skillet, stirring.
3. Turn off and let cool slightly.
4. Open small portions of pasta with your hands, fill with the braised meat and close by shaping balls.
5. Dip them in the beaten eggs, dip them in the breadcrumbs and fry them, little by little, in hot oil until golden brown.
6. Drain on absorbent paper and serve.

Tuscan sausage ragout with cassava

Tuscan Sausage Ragout with Cassava | Photo: Stella Handa

Time: 1 hour Performance: 6 portions Difficulty: easy

Ingredients:

• 1 kg cassava in pieces
• salt to taste
• 4 tablespoons of butter
• 4 crushed garlic cloves
• sausage ragout
• 4 tablespoons of olive oil
• 1 diced onion
• 2 crushed garlic cloves
• 600 g of crumbled Tuscan sausage
• 6 chopped skinless and seedless tomatoes
• 1/3 cup dry red wine
• Salt, black pepper and chopped parsley to taste

Method of preparation:

1. In a pressure cooker, place the cassava, cover with water and season with salt.
2. Cover the pan, bring to low heat, and cook for 25 minutes after starting the pressure. Turn it off and let the pressure release naturally.
3. For the ragu, in a pan heat the oil over medium heat and sauté the onion and garlic for 4 minutes.
4. Add the sausage and saute until just starting to brown.
5. Add the tomatoes, the wine and cook for 10 minutes over low heat, stirring occasionally.
6. Season with salt, pepper and set aside.
7. Drain the cassava and put it on a serving plate.
8. In a skillet, melt the butter over medium heat and saute the garlic until it begins to brown.
9. Season the cassava with the fried garlic, cover with the ragout, sprinkle with parsley and serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.