5 hot and tasty recipes!

Photo: Cooking Guide

Photo: Cooking Guide

Is there a hot cassava broth there? With the cold all over Brazil, there is nothing quite like delicious recipes for cassava broths to enjoy and reheat. By the way, do you know how beneficial cassava is for health? In addition to preventing constipation, food controls blood pressure and slows the rate of sugar absorbed into the blood.

Check out the full list below, select your favorite recipes and say hello to the cold!

cassava broth

Photo: Cooking Guide

Photo: Cooking Guide

Photo: Cooking Guide

Time: 1h30

Performance: 10

Difficulty: easy

ingrediants

  • 4 tablespoons of oil
  • 1 chopped onion
  • 2 crushed cloves of garlic
  • 700 g of diced meat (duckling, hard rump, soft rump)
  • Salt and black pepper to taste
  • 1/2 chilli, chopped
  • 2 kg of cassava, cut into cubes
  • 2 cubes of beef broth
  • 5 cups of hot water (tea)
  • Green scent and red pepper to garnish

Method of preparation

In a large pressure cooker, heat the oil, brown the onion, garlic and meat. Add salt, pepper and paprika and sauté for 10 minutes. Add the cassava, the meat broth and the water. Cover and cook for 30 minutes, after the pressure has started. Turn off the heat, wait for all the pressure to come out naturally, open the pan and check if the cassava is already very soft. Remove half of the cassava and water from the pan, place it in a bowl and let it cool. Transfer to a blender and whisk until smooth. Pour back into the pan and heat for 10 minutes or until slightly thickened. Decorate with parsley and pepper and serve immediately.

Cassava broth with dried meat

Photo: Cooking Guide

Photo: Cooking Guide

Photo: Cooking Guide

Time: 45 minutes

Performance: 5

Difficulty: easy

ingrediants

  • 1 kg of cassava in pieces
  • 1 cube of beef broth
  • 1 bay leaf
  • 2 tablespoons of oil
  • 2 minced garlic cloves
  • 1 diced onion
  • 1/2 cup chopped red pepper
  • 1 cup dried, desalinated, cooked and chopped meat
  • Salt and black pepper to taste
  • Sliced ​​chives to taste

Method of preparation

Place the cassava in a pressure cooker with the beef stock and bay leaf. Cover with water and cover. Cook for 15 minutes on low heat after the pressure starts and turn off. Let it cool down. Cut 1/3 of the cassava into cubes and beat the rest in the blender with the cooking broth. Heat the oil in a large skillet over medium heat and sauté the garlic until it starts to brown. Add the onion and pepper and sauté for 2 minutes. Pour in the dried meat and brown for 2 minutes. Season with salt and pepper. Pour in the whipped cream, chopped cassava cubes and cook for 10 minutes, stirring occasionally. If necessary, add boiling water. Serve in bowls sprinkled with chives.

Cassava broth with oxtail

Photo: Cooking Guide

Photo: Cooking Guide

Photo: Cooking Guide

Time: 1h20

Performance: 8

Difficulty: easy

ingrediants

  • 2 kg of oxtail in pieces
  • juice of 2 lemons
  • 2 whole cloves of garlic
  • 2 bay leaves
  • 1/2 cup (tea) cachaça
  • 3 tablespoons of oil
  • 2 chopped onions
  • 4 tomatoes, chopped
  • 5 cups of water (tea)
  • 800 g diced cassava
  • Salt and black pepper to taste
  • 1 large bunch of washed and chopped watercress
  • 1 cup chopped parsley (green)

Method of preparation

Put the tail, lemon juice, garlic, bay leaf and cachaça in a large pan, cover with water and cook for 10 minutes. Drain, rinse under running water and set aside. Heat the oil in a large pressure cooker and fry the tail kept aside until golden brown. Add the onion and half of the tomato and sauté for 3 minutes. Add water, cover and cook for 20 minutes after reaching pressure. Switch off, let the pressure release and open the pot. Put it back on the heat, add the cassava, the rest of the tomato, season with salt and pepper, add more water if necessary, cover the pan and cook for another 20 minutes after taking pressure. Switch off, let the pressure release and open the pot. Put it back on the heat, add the cress, the green smell and cook for another 10 minutes in the open pan. Transfer to a bowl and serve immediately.

Cassava broth with beans

Photo: Cooking Guide

Photo: Cooking Guide

Photo: Cooking Guide

Time: 50 min

Performance: 4

Difficulty: easy

ingrediants

  • 4 cups cooked beans (with broth)
  • 1 cup (tea) of water
  • 1 cube of bacon broth
  • 1 cup diced bacon
  • 1 chopped onion
  • 2 minced garlic cloves
  • 2 cups of boiled and chopped cassava
  • Salt, pepper and chopped parsley to taste
  • flush oil

Method of preparation

In a blender, blend the beans with the broth, water and bacon broth. Reserve. In a skillet, sauté the bacon in its own fat over medium heat until golden brown. Add the onion and garlic and sauté for 3 minutes. Add the cassava and sauté for 2 minutes. Add the cream of beaten beans and mix until boiling. Season with salt, if necessary, pepper and parsley. Drizzle with olive oil and serve immediately.

Cassava broth with meat

Photo: Cooking Guide

Photo: Cooking Guide

Photo: Cooking Guide

Time: 1h10

Performance: 6

Difficulty: easy

ingrediants

  • 1 kg of spindles
  • 3 minced garlic cloves
  • Salt and black pepper to taste
  • 4 tablespoons of olive oil
  • 2 chopped onions
  • 2 tomatoes, chopped
  • 2 cubes of beef broth
  • 800 g diced cassava
  • Chopped green chilli for sprinkling

Method of preparation

Season the meat with the garlic, salt and pepper. Heat the oil in a large pressure cooker over high heat, add the meat and fry until golden brown. Add the onion, tomato, meat broth and sauté for another 3 minutes. Cover with water, cover and cook for 20 minutes over medium heat after the pressure has started. Switch off, let the pressure release and open the pot. Add cassava, cover with more water if necessary, cover and cook for another 20 minutes over medium heat after the pressure has started. Switch off, let the pressure release and open the pot. Put the pan back on the heat, season with salt and pepper and cook for another 3 minutes. Transfer to a bowl, sprinkle with parsley and serve.

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