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Baked Cassava the Carioca Ingredient That Gives Wellness and Taste

Updated on July 31, 2020
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Baked cassava, from Brazil, the carioca ingredient that gives well-being and tastes A snap of fingers and the dish is ready: who does not have the desire to bring delicious and genuine flavours to the table with minimal effort? "Impossible" someone might say.

But no, it is not. If you have obviously thought so, you are part of the ranks of those who do not know and therefore have never cooked cassava.

Also known by the names of "Yuca", "Aipim" and "Cassava", cassava is nothing more than a plant with extraordinary beneficial properties. Its origins are those of South America and, directly from the colourful and lively Brazil, a perfect recipe arrives for those who want to eat with taste without ever compromising on well-being: baked cassava!

But let's start from the beginning: cassava is a root that belongs to the Euphorbiaceae family which, in addition to South America, is widespread in sub-Saharan Africa.

The yuca, in any tropical area, is used in many recipes and is the absolute protagonist of the typical food regimes of these areas. Plant with important nutritional values, this tuber root ranks third - globally - as an absolute source of carbohydrates, of which it is very rich.

From the long process of working the cassava which is divided into different phases - starting from that of washing in special cloth bags up to that of the sieve - you get a very fine grainy and sticky flour.

This is the "tapioca", made up of about 87% starch and used in the kitchen as a real wildcard for the preparation of tasty dishes.

Cassava: The characteristics of the root

But how is cassava made? It is a root that develops in length up to 80 cm and, as it goes upwards, tends to thin at its end. Its diameter can reach about 5 cm and if its skin is typically brown, once eliminated, it leaves room for a firm and hard pulp, yellowish or white in colour.

This plant has ancient origins and, in a sense, forms part of the identity of Brazil, where it has been cultivated for millennia and millennia.

It is no coincidence that it represents one of the major nutritional sources for the nutrition of South Americans and those who live in the central part of the continent. It is a plant that has always been considered indispensable, so much so that - confirming this - it is now widespread also in the rest of the world.

But cassava can be of two different types that are opposite in terms of characteristics and flavour: in fact, this root can be sweet and, in this case, it is easily recognizable by its thin and wrinkled rind and green leaves, or by the bitter, typical flavour when the root has a smooth skin and red leaves.

Regarding the flavour, we can say that it reminds that of the tubers well known to us, or the potatoes with which it also shares the presence of starch and carbohydrates.

Another thing you should know and that, when you clean the cassava to cook it if the pulp should have darker parts, it is advisable to proceed with the elimination of the same as their colour reveals an overripe root and, therefore, certainly not fresh.

The nutritional values ​​and properties of cassava

Natural energizer, cassava is a tuber that stands out for its high carbohydrate content.

Lipids and proteins are present in certainly not considerable quantities and it is good to underline that this root is however rich in fibre but completely free of cholesterol.

Its characteristics certainly make it an ideal food for almost everyone, but not for those who - having to lose weight - are forced to follow a specific low-calorie diet, for those suffering from type 2 diabetes mellitus and for those who have been diagnosed with high triglycerides.

Free space for cassava on the table for both celiacs and lactose intolerants, as well as for all those who follow a vegetarian and vegan diet.

For every 100 grams of product, the body assimilates about 200 calories and this dose has more than 36 grams of carbohydrates.

Cassava is particularly appreciated by those suffering from intestinal disorders and frequent stomach pain: in fact, regular consumption of the root guarantees the well-being of the digestive system and also counteracts constipation and intestinal laziness.

One of the advantages of cassava is, without a doubt, the possibility of tasting this root in many different ways. Generally used as a first course, given the high presence of carbohydrates, cassava is mainly served fried or baked.

After discovering all the secrets of this exceptional tuber, now is the time to reveal the procedure to prepare the cassava in a really quick but still tasty way and with very few ingredients.

Baked cassava is a really simple and quick recipe to bring the flavour and smells of Brazil to the table, so it costs nothing to dive into the magical world of the carioca: with cassava you can make a real journey in taste. Enjoy your meal!

Here is the recipe for baked cassava Ingredients for 4 people

  • 1 cassava
  • 8 tablespoons of seed oil allowed
  • Salt to taste.

Preparation of Baked Cassava

Turn on the oven at 180 ° and let it warm up well;
In the meantime, clean the cassava taking care to cut the roots in two for the long side;
Eliminate any dark and hard portions of the pulp, generally present in the centre of the root;
Divide the tuber into pieces of about 5 cm;
At this point, add the oil and mix well so that all the parts are seasoned;
Arrange the pieces of the cassava root on a baking tray lined with parchment paper and add a handful of salt;
Bake the pan at an average height, so that it is in the central part of the oven and cook for 30 minutes;
Serve as you like;


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