Mandioca Frita I

Mandioca Frita I Recipe - Vegetarian Food from Angola

Region / culture: Angola | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Mandioca Frita, also known as fried cassava, is a popular dish in many Latin American countries. This simple yet delicious recipe features crispy fried slices of manioc root, a starchy tuber similar to yams or potatoes.

History

The origins of Mandioca Frita can be traced back to indigenous tribes in South America who cultivated and consumed manioc root as a staple food. Over time, this traditional dish has evolved and become a beloved snack or side dish in many Latin American cuisines.

Ingredients

2 lb (907 g) manioc root
1 tsp salt
palm oil for frying

How to prepare

Peel the manioc root and cut it into 3-inch pieces.
Place the pieces in a pot and cover them with water.
Add salt, bring the water to a boil, then reduce the heat and cook for 15 minutes.
Remove the manioc pieces from the water and let them cool.
Heat 1 inch of palm oil in a heavy skillet.
Cut the manioc pieces lengthwise in half, then into wedges, removing the center stem.
Fry the slices in the heated palm oil.
Serve them with drinks or as a side dish with meats and a salad.

Variations

For a healthier option, you can bake the mandioca slices instead of frying them.
Add herbs or spices like rosemary, thyme, or chili powder for a different flavor profile.
Try sprinkling grated cheese on top of the fried mandioca for a cheesy twist.

Cooking Tips & Tricks

Make sure to peel the manioc root thoroughly to remove any tough outer skin.

- Cutting the manioc into uniform pieces will ensure even cooking.

- Be careful when frying the slices in hot oil to avoid splattering.

- For extra flavor, you can season the fried mandioca with spices like garlic powder or paprika.

Serving Suggestions

Mandioca Frita pairs well with grilled meats, seafood, or a fresh salad. You can also enjoy it with a dipping sauce or aioli for added flavor.

Cooking Techniques

Frying the mandioca slices in palm oil gives them a crispy exterior and a soft, fluffy interior. Be sure to fry them in small batches to avoid overcrowding the skillet.

Ingredient Substitutions

If you can't find manioc root, you can substitute with yams or sweet potatoes for a similar texture and flavor.

Make Ahead Tips

You can peel and cut the manioc root ahead of time and store it in water in the refrigerator until you're ready to fry them.

Presentation Ideas

Serve the Mandioca Frita on a platter with a sprinkle of sea salt and a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Pair Mandioca Frita with a refreshing caipirinha cocktail or a cold beer for a perfect combination of flavors.

Storage and Reheating Instructions

Store any leftover Mandioca Frita in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the slices in a hot oven or skillet until they are crispy and heated through.

Nutrition Information

Calories per serving

A single serving of Mandioca Frita contains approximately 250 calories.

Carbohydrates

One serving of Mandioca Frita contains approximately 40 grams of carbohydrates, making it a good source of energy for your body.

Fats

Each serving of Mandioca Frita has around 10 grams of fat, primarily from the palm oil used for frying.

Proteins

This dish is low in protein, with only about 1 gram per serving.

Vitamins and minerals

Mandioca Frita is rich in vitamins C and B6, as well as minerals like potassium and magnesium.

Alergens

This recipe is gluten-free and dairy-free, but it does contain palm oil, which may be an allergen for some individuals.

Summary

Overall, Mandioca Frita is a nutritious and satisfying dish that can be enjoyed as a snack or side dish.

Summary

Mandioca Frita is a delicious and easy-to-make dish that showcases the unique flavor and texture of manioc root. Whether enjoyed as a snack or side dish, this recipe is sure to be a hit with your family and friends.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the kind of day that makes you want to stay in the kitchen and cook up something delicious. I had just finished my morning chores and was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a faded photograph caught my eye. It was a picture of a golden, crispy dish that looked absolutely mouthwatering.

Intrigued, I read the caption underneath the photo. "Mandioca Frita," it read. I had never heard of this dish before, but something about it called to me. I immediately set out to learn more about it.

I reached out to my friends and family, asking if anyone had ever heard of Mandioca Frita. To my surprise, my friend Maria knew all about it. She told me that Mandioca Frita was a popular Brazilian dish made with fried cassava, a starchy root vegetable similar to a potato. Maria had learned how to make it from her grandmother, who had brought the recipe with her when she immigrated to the United States.

Eager to learn more, I asked Maria if she would be willing to show me how to make Mandioca Frita. She agreed, and we set a date for the following weekend.

When the day arrived, I arrived at Maria's house with a bag of fresh cassava in hand. She greeted me with a warm smile and led me into her kitchen. As she washed and peeled the cassava, Maria shared stories of her grandmother and the culinary traditions she had passed down to her.

Together, we sliced the cassava into thick rounds and boiled them until they were tender. Then, Maria showed me how to fry them in hot oil until they were golden and crispy. The aroma that filled her kitchen was intoxicating, and I knew I had stumbled upon something truly special.

As we sat down to enjoy our Mandioca Frita, Maria shared more stories about her grandmother and the recipes she had learned from her. I listened intently, savoring each bite of the crispy, flavorful dish.

From that day on, Mandioca Frita became a staple in my kitchen. I made it for family gatherings, potlucks, and even just for myself on lazy Sunday afternoons. Each time I cooked it, I felt a connection to Maria's grandmother and the generations of women who had come before me, sharing their love and passion for food.

Over the years, I have made some tweaks to the original recipe, adding my own twist with a sprinkle of paprika or a dash of garlic powder. But the heart of the dish remains the same - simple, comforting, and delicious.

As I sit here now, reflecting on the journey that led me to discover Mandioca Frita, I am filled with gratitude for the friends and family who have shared their recipes and stories with me. Cooking has always been a way for me to connect with my heritage, to honor the traditions of those who came before me.

And so, every time I make Mandioca Frita, I do so with a sense of pride and reverence for the women who have passed this recipe down through the generations. It is a dish that carries with it the flavors of love, tradition, and the bonds that connect us all. And for that, I will always be grateful.