Este prato de mandioca cozida é a personificação da simplicidade e do sabor. Um acompanhamento clássico em muitas cozinhas da América Latina, especialmente no Brasil, transforma a humilde mandioca num prato delicioso e reconfortante com apenas alguns ingredientes. O molho de azeite, alho e ervas realça a textura macia da mandioca, criando um acompanhamento versátil que combina com quase tudo.

Ingredientes

  • 1 kg de mandioca descascada e cozida
  • 3 dentes de alho picados ou triturados
  • 1/3 xícara de azeite
  • 2 colheres de sopa de suco de limão
  • 1 colher de chá de cominho
  • 2 colheres de chá de orégano
  • Sal e pimenta do reino a gosto

Preparação

  1. Refogue o alho em óleo até dourar, mas não (prefiro o alho dourado!).
  2. Misture os outros ingredientes e espalhe o molho por cima da mandioca.
  3. Deixe descansar por vários minutos e sirva.

Ready to try a simple, delicious, and classic South American side dish? Here is the recipe in English.

Boiled Cassava with Olive Oil and Garlic

Cassava, also known as yuca or manioc, is a starchy root vegetable that is a staple food in many parts of the world, particularly in Latin America, Africa, and Asia. When boiled, it becomes wonderfully tender with a dense, starchy texture, similar to a potato but with a more fibrous, subtly sweet character. This recipe is a fantastic and simple way to prepare it, dressing the boiled cassava in a vibrant, garlicky vinaigrette.

This dish is all about the simple, robust flavours of garlic, oregano, and cumin, brought together with good quality olive oil. It’s an incredibly versatile side dish that pairs beautifully with grilled meats, fish, or even roasted chicken. The key is to let the warm cassava sit in the dressing for a few minutes before serving, allowing it to soak up all the delicious flavours.

Feel free to customize this dish to your liking. A handful of fresh, chopped parsley or coriander would add a lovely freshness. For a bit of a kick, you could add a pinch of red pepper flakes to the dressing. You could also serve it topped with some crumbled feta or a sharp, crumbly cheese for an extra savoury note.

Ingredients

  • 1 kg cassava (yuca), peeled and boiled until tender
  • 3 cloves of garlic, minced or crushed
  • 1/3 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • Salt and black pepper to taste

Method

  1. Sauté the garlic in the olive oil until golden brown (the original recipe notes a preference for it to be very golden!).
  2. In a small bowl, mix the garlic-infused oil with the lemon juice, cumin, and oregano to create a dressing. Season with salt and pepper.
  3. Pour the dressing over the warm, boiled cassava.
  4. Let it rest for several minutes to allow the flavours to absorb, then serve.