Yucca, also known as 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. In addition, it is an excellent source of complex carbohydrates, fiber, vitamins and essential minerals.
Therefore, below, check out 5 practical recipes with cassava for dinner!
Baked cassava dumplings
Ingredients
- 2 cups of mandioca boiled and mashed
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup wheat flour
- Salt and pepperpepper to taste
Method of preparation
In a bowl, mix all the ingredients together until a homogeneous dough forms. Using your hands, shape into balls and place on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C until golden brown, turning halfway through. Serve afterwards.
Cassava purée
Ingredients
- 500 g cooked cassava
- 2 tablespoons butter
- Milk, salt and ground pepper to taste
Method of preparation
In a bowl, mash the cooked cassava until you get a puree. In a saucepan, melt the butter over medium heat and add the mashed cassava. Mix and season with salt and black pepper. Gradually add the milk until you get the desired consistency. Cook for 4 minutes until creamy. Serve afterwards.
Cassava soup
Ingredients
- 500 g boiled and mashed cassava
- 1 chopped onion
- 2 chopped garlic cloves
- 2 chopped carrots
- 1 l vegetable stock
- 200 ml cream
- Aze, salt, ground black pepper and chopped greens to taste
Method of preparation
In a pan, heat the olive oil and sauté the onion and garlic until golden. Add the carrots and sauté for 3 minutes. Add the vegetable stock and the mashed cassava. Cook for 20 minutes, stirring constantly. Transfer the soup to a blender and blend until smooth. Return the soup to the saucepan over a medium heat and add the cream, salt, black pepper and green peppercorns. Mix and heat for 5 minutes, without boiling. Serve afterwards.
Escondidinho de carne-seca com mandioca
Ingredients
- 500 g of cooked and mashed manioc
- 300 g of desalted and shredded carne-desalted and shredded
- 1 chopped onion
- 2 chopped cloves of garlic
- 1 cup of grated rennet cheese
- Azeite, salt and ground pepper to taste
Method of preparation
In a pan, heat the olive oil over medium heat and sauté the onion and garlic until golden. Add the shredded dried meat and sauté until well cooked. Set aside. In a baking dish, make a layer with half the mashed cassava, a layer with the sautéed dried meat and cover with the rest of the cassava. Sprinkle the grated curd cheese on top and bake in a preheated oven at 180 °C for 20 minutes. Serve afterwards.
Shrimp bobó with cassava
Ingredients
- 500 g of cooked and mashed cassava
- 500 g of clean shrimp
- 1 chopped onion
- 2 chopped garlic cloves
- 1 chopped green pepper
- 1 chopped tomato
- 200 ml of coconut milk
- Salt, palm oil, ground pepper and chopped coriander to taste
Method of preparation
In a saucepan, heat the palm oil over medium heat and sauté the onion, garlic and peppers until golden. Add the tomatoes and sauté until they break down. Add the prawns and cook until they turn pink. Add the mashed cassava, coconut milk, salt, black pepper and coriander and mix. Cook until thickened. Serve afterwards.
