Components
- 1 kilogram of raw manioc with the skin removed
- Three tablespoons of olive oil
- salt according to your preference
Setup phase
- Slice the manioc into large pieces approximately 8 cm long; place them in the pressure cooker and add water, making sure not to surpass the maximum fill line of two-thirds of the pan—around 2 liters is sufficient.
- Place the lid on the pan and heat on high. Once you begin whipping, reduce the heat and cook for 5 minutes — the manioc should be cooked but remain firm enough to cut before baking.
- Switch off the heat and gently place the pan under running water to cool it down until steam no longer escapes from the valve. Note: ensure that water touches only the flat surface of the lid and does not come into contact with any of the valves.
- Drain the water from the boiled manioc and allow it to cool until you can comfortably handle the pieces. In the meantime, preheat the oven to 220 °C (high heat).
- Slice each manioc piece lengthwise down the center and remove the central fiber. Then, cut each half into approximately 3 cm wide slices across the width. If the manioc is very large, separate it into sections before slicing.
- Coat a large baking tray, ideally non-stick, with 1 tablespoon of olive oil. Arrange the manioc slices side by side without overlapping. Sprinkle with salt and drizzle the remaining olive oil over them.
- Place in the oven and bake for approximately 40 minutes—turn the pieces with a spatula halfway through to ensure both sides brown evenly. In the meantime, make the sauce.
- Take out the baked cassava and serve it alongside the coriander sauce.
ON BEHALF OF THE COUNCIL
Components
- 8 sprigs of coriander
- 8 sprigs of parsley
- 2 black peppers
- 1/4 cup of lemon tea broth
- One-third of a tea cup of olive oil
- Half a teaspoon of salt
Setup phase
- Rinse and dry the herbs and ground pepper. Stuff the coriander and parsley. Slice the peppers lengthwise down the middle; use the tip of a knife to remove and discard the seeds, then prick the halves lightly.
- In a bowl, combine the herbs with pepper, lemon juice, and olive oil. Add salt and mix well.
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You can prepare the cassava baking step in advance and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, simply place it directly into the preheated oven!
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Use the pressure cooker to cook 200 g of manioc (approximately two 8 cm pieces) and make an impressive manioc pudding flavored with cumaru.
Didn’t you?
This is how chef Aline Guedes transformed the leftover baked manioc and the baked ribs with guava paste and molasses into a gourmet marmite!
