cassava Recipes
14 delicious cassava recipes from around the world
Getuk
Getuk is a traditional Indonesian sweet snack made from mashed cassava, sweetened with sugar, and coated in grated coconut. It's a simple yet delicious treat, often enjoyed as a dessert or snack.
Aipim Frito (Brazilian Fried Cassava)
Aipim frito, also known as fried cassava or yuca fries, are a popular Brazilian street food and side dish. These fries are uniquely prepared by boiling the cassava until just tender before frying, resulting in a wonderfully crispy exterior and a fluffy, creamy interior, often considered superior to potato fries.
Bobó de Camarão
A rich and indulgent Bahian specialty featuring tender shrimp simmered in a luscious, creamy sauce made from pureed cassava and coconut milk, infused with the unique flavor of dendê oil.
Bobó de Camarão Completo
A rich and creamy Bahian classic, Bobó de Camarão features tender shrimp enveloped in a velvety cassava purée, infused with the distinctive flavor of dendê oil and coconut milk. This complete version includes traditional accompaniments.
Escondidinho
Brazilian 'hidden' meat pie, featuring a rich shredded beef filling nestled beneath a creamy cassava purée, topped with melted cheese. A truly comforting dish.
Escondidinho de Carne Seca
Escondidinho de Carne Seca, translating to 'hidden dried beef,' is a beloved Brazilian comfort food. This dish features a savory, shredded dried beef filling nestled beneath a creamy, smooth cassava (manioc) purée, all topped with melted cheese and baked to golden perfection. It's a hearty and satisfying casserole perfect for any occasion.
Maniçoba (Amazonian Pork Stew)
A rich and deeply flavorful Amazonian stew, Maniçoba is a traditional dish from the state of Pará, often referred to as 'Paraense feijoada'. It features ground cassava leaves (maniva) slow-cooked for days with various cuts of pork and other cured meats, resulting in a unique and hearty delicacy. The long cooking time is crucial for neutralizing the natural toxins present in raw cassava leaves.
Vigorón
A beloved Nicaraguan street food, Vigorón features tender boiled yuca served with crispy chicharrón (fried pork belly) and a vibrant, tangy cabbage slaw called curtido. Traditionally presented on a fresh banana leaf for a rustic and aromatic experience.
Yuca Frita (Venezuelan Fried Yuca)
A beloved Venezuelan street food and side dish, Yuca Frita features tender, boiled yuca that is then deep-fried to a perfect golden-brown crisp on the outside, while remaining fluffy and soft within. It's a delicious alternative to french fries, often served with a vibrant guasacaca sauce.
Eba
Eba is a staple Nigerian dish made from fermented cassava flakes (garri) cooked into a stiff dough. It's a 'swallow' food, meaning it's typically eaten by hand, rolled into a ball, and dipped into various rich Nigerian soups like Egusi, Ogbono, or Efo Riro.
Eba (Garri)
Eba, a staple Nigerian dish, is a quick and easy 'swallow' made from fermented cassava flakes (garri). It's a versatile accompaniment to various Nigerian soups and stews.
Fufu (Akpu)
A staple Nigerian 'swallow' made from fermented cassava, resulting in a smooth, stretchy dough with a characteristic mild sourness. It's designed to be eaten with hearty soups.
Nigerian Starch (Eba Igbekele)
A smooth, stretchy, and translucent cassava starch swallow, a beloved specialty from the Niger Delta region, traditionally served with rich soups like Banga or White Soup.
Okele (Lafun)
Okele, also known as Lafun, is a staple Nigerian 'swallow' made from fermented cassava flour. It has a smooth, slightly chewy texture and a neutral flavor, making it the perfect accompaniment to a wide variety of rich and flavorful Nigerian soups.