Paraguayan cassava

0 0
Paraguayan cassava

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 medium-sized Cassava root
1 large Yellow onion
2 Green onion
1 clove Garlic
1 tablespoon Olive oil
1 pinch Garlic salt
1 pinch Black pepper
1 teaspoon Paprika
1 tablespoon Soy sauce
A handful fresh Parsley

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Gluten-Free
  • Kid-Friendly
Cuisine:

This delicious cassava stir fry is very easy to prepare and is so flavourful that you will instantly love it! You can use it as a substitute for potato mash.

  • 45 minutes
  • Serves 4
  • Medium

Ingredients

Directions

Share

Mandi´o Chyryry is a typical Paraguayan dish based on cassava. Cassava is known under many names: manioc, yuca, mandioca or Brazilian arrowroot. It is native to South America, and when dried and powdered, it is called tapioca. Cassava contains cyanide, so it must be properly cooked before eating.

As it is very starchy, it is often used as a substitute for fries. In this recipe, you will love the potato-like texture of the cassava in a simple and tasty stir-fry.

To prepare it, peel the root with a potato peeler. Eliminate the parts that are too woody and dice it into small cubes. Boil it for at least 30 minutes in abundant water. Rinse and chop the green onions and pick the parsley leaves. Finely dice the onion and garlic and transfer them to a large skillet with a few drops of olive oil. Heat to low, and stir-fry until the onion is soft. When the cassava is cooked, take off the heat and drain. Add the cassava yo the skillet, add the soy sauce, and mix well. Stir in the parsley and all the spices. Mix well and take off the heat.

Serve hot or warm, with some bread or pita chips.

(Visited 16 times, 1 visits today)

Steps

1
Done
10 minutes

Slice and dice

Chop off the ends of the cassava root and discard them. Then, peel the rest of the root with the help of a potato peeler. Eliminate the hardest parts, then dice it into 1-in cubes. Peel the onion and dice it. Rinse well the green onion and slice it. Peel the garlic and slice it very thinly. Finally, pick the parsley leaves and rinse them well.

2
Done
30 minutes

Cook the cassava

Cook the cassava in abundant water for 30 minutes. When soft, take off the heat, drain and set aside.

3
Done
5 minutes

Stir fry

In a skillet, heat the olive oil together with the garlic. Add the onion and cook for 2-3 minutes, until it softens. Finally, add the cassava, soy sauce, and the rest of the herbs and spice. Mix well and take off the heat.

4
Done

Serve

Transfer your cassava to the serving plates and enjoy hot or at room temperature.

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Walnut pesto
next
Provençal tomatoes
previous
Walnut pesto
next
Provençal tomatoes

Add Your Comment