Find out how to prepare delicious dishes with this versatile and tasty ingredient
Cassava, also known as cassava and cassava, stands out as a versatile, nutritious and tasty culinary ingredient. Rich in starch, it offers a unique, creamy texture when cooked and can be used to prepare a variety of dishes. Additionally, it is an excellent source of complex carbohydrates, fiber, essential vitamins and minerals.
So, below, check out 5 handy cassava recipes for dinner!
Baked cassava dumplings
ingredients
- 2 cups of tea manioc cooked and mashed
- 1 egg
- 1/2 cup grated parmesan
- 1/4 cup wheat flour
- Salt and ground black pepper to taste
Preparation method
In a bowl mix all the ingredients until a homogeneous mixture is formed. Using your hands, form small parcels and place them on a baking tray covered with baking paper. Bake in a preheated oven at 200°C until golden brown, turning halfway through cooking. Serve immediately.
Cassava Puree
ingredients
- 500 g of cooked cassava
- 2 tablespoons butter
- Milksalt and ground black pepper to taste
Preparation method
In a container, mash the cooked cassava until it becomes a puree. In a pan, melt the butter over medium heat and add the cassava puree. Mix and season with salt and black pepper. Add the milk little by little, until you obtain the desired consistency. Cook for 4 minutes until creamy. Serve immediately.
Cassava soup
ingredients
- 500 g of cooked and mashed cassava
- 1 onion chopped
- 2 cloves garlic, minced
- 2 carrots chopped
- 1 l of vegetable broth
- 200ml of cream
- Olive oil, salt, ground black pepper and chopped green chilli to taste
Preparation method
Heat the oil in a pan and sauté the onion and garlic until golden. Add the carrot and sauté for 3 minutes. Add the vegetable broth and the mashed cassava. Cook for 20 minutes, stirring constantly. Download the soup in the blender and blend until smooth. Return the soup to the pan over medium heat and add the cream, salt, black pepper and chives. Stir and heat for 5 minutes, without boiling. Serve immediately.
Dried meat skin with cassava
ingredients
- 500 g of cooked and mashed cassava
- 300 g of desalted and chopped dried meat
- 1 onion chopped
- 2 cloves garlic, minced
- 1 cup grated ricotta
- Olive oil, salt and ground black pepper to taste
Preparation method
In a pan, heat the olive oil over medium heat and sauté the onion and garlic until golden brown. Add the chopped dried meat and brown until well cooked. Reserve. In a refractory pan, make a layer with half the mashed cassava, a layer with the braised dried meat and cover with the rest of the cassava. Sprinkle the surface with grated rennet and place in a preheated oven at 180°C for 20 minutes. Serve immediately.
Shrimp bobó with cassava
ingredients
- 500 g of cooked and mashed cassava
- 500 g of shrimp clean
- 1 onion chopped
- 2 cloves garlic, minced
- 1 green pepper chopped
- 1 chopped tomato
- 200ml coconut milk
- Salt, palm oil, ground black pepper and chopped coriander to taste
Preparation method
In a pan, heat the palm oil over medium heat and sauté the onion, garlic and pepper until golden brown. Add the tomato and sauté until it breaks down. Add the shrimp and cook until pink. Add the mashed cassava, coconut milk, salt, black pepper and coriander and mix. Cook until thickened. Serve immediately.
Source: Terra
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.
