enjoy the best ingredient!

enjoy the best ingredient!




Fried cassava gnocchi with shrimp sauce – Photo: Guia da Cozinha

Fried cassava gnocchi with shrimp sauce – Photo: Guia da Cozinha

Photo: Kitchen guide

Did you know that cassava has numerous benefits? Improves digestion, boosts immunity, helps treat chronic diseases and much more! So that you can make the best use of the benefits of this ingredient, this kitchen guide will show you how to prepare varied and delicious cassava dishes. Check it out now!

Variety of cassava recipes to make the most of the ingredients

Fried cassava gnocchi with shrimp sauce



Fried cassava gnocchi with shrimp sauce – Photo: Guia da Cozinha

Fried cassava gnocchi with shrimp sauce – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 1h

Performance: 6 servings

Complexity: light

Ingredients

  • 800 g cooked and pressed cassava
  • 1 tablespoon softened butter
  • 2 gems
  • Wheat flour for flour
  • 2 cups flour (wheat)
  • canned chili for garnish

Sauce

  • 6 tablespoons butter
  • 1 chopped onion
  • 2 minced garlic cloves
  • 1 teaspoon(s) minced ginger
  • 500 g clean medium shrimp
  • Salt, pepper and chopped parsley to taste

Preparation mode

In a bowl, mix the cassava, butter and egg yolks.

On a floured surface, slowly toss the cassava dough into the flour until it no longer sticks to your hands and starts to curl. Form rolls and cut the gnocchi with a knife.

Cook in boiling water until they float to the surface. Drain and reserve.

In a large nonstick skillet over medium heat, melt half the butter and brown the gnocchi. Book separately. In the same skillet over medium heat, melt the remaining butter and sauté the onion, garlic and ginger for 4 minutes.

Add shrimp and fry 4 minutes.

Season with salt, pepper and parsley. Return the dumplings to the skillet and gently toss with the shrimp sauce.

Sprinkle with parsley, garnish with capsicum and serve immediately.

Pumpkin with cassava cream and cod



Pumpkin with cassava cream and cod – Photo: Guia da Cozinha

Pumpkin with cassava cream and cod – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 1h

Performance: 8 servings

Complexity: light

Ingredients

  • 1 small Japanese pumpkin
  • 1 cup butter (softened)
  • 1/2 cup grated parmesan cheese
  • 1/2 cup (tea) cream cheese

filling

  • 3 tablespoons butter
  • 1 chopped onion
  • 3 cups salted codfish, cooked and chopped
  • 2 cups boiled and mashed cassava
  • 1/2 cup (tea) cream cheese
  • Salt and chopped parsley to taste

Preparation mode

Cut the pumpkin in half, remove the seeds and brush with oil inside and out.

Place in a tin, cover with aluminum foil and bake in preheated oven for 20 minutes or until al dente. Remove and reserve.

For the filling, heat a skillet with oil over medium heat and sauté the onion and cod for 3 minutes.

Add the mandiokina, cottage cheese, salt, green scent and cook for 3 more minutes, stirring occasionally.

Divide the filling between pumpkin halves, sprinkle with parmesan, cottage cheese and return to the preheated oven for another 10 minutes to brown them. service.

Chicken medallion with cassava puree



Chicken medallion with cassava puree – Photo: Guia da Cozinha

Chicken medallion with cassava puree – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 1h (+2h refrigerated)

Performance: 10 servings

Complexity: light

Ingredients

  • 800 g minced chicken breast
  • 2 minced garlic cloves
  • 1/2 cup chopped parsley (green)
  • 1 tablespoon wheat flour
  • 1 packet of cream onion powder (68 g)
  • Salt and black pepper to taste
  • 1 and 1/2 cups (tea) Catupiry® cottage cheese
  • 10 thin slices of bacon
  • frying oil

Mashed potatoes

  • 600 g boiled and mashed cassava
  • 2 tablespoons butter
  • 1 pack of sour cream (200g)
  • Salt and nutmeg to taste
  • Green flavor for sprinkling

Preparation mode

For the puree in a saucepan, place all ingredients over medium heat and stir until smooth. Switch off and book.

In a bowl, mix chicken, garlic, parsley, flour and onion cream. Blend until smooth and season with salt and pepper.

Knead the dough pieces in your hand, place some Catupiry® in the middle and close to make 10 small medallions.

Wrap each in a slice of bacon, secure with toothpicks and refrigerate for 2 hours. Remove and fry a little at a time in a frying pan with a little oil over medium heat until golden brown. Take out and dry on paper towels.

Sprinkle parsley over cassava puree and serve with medallions.

Minced Beef with Cassava Puree



Minced beef with cassava puree - Photo: Reproduction

Minced beef with cassava puree – Photo: Reproduction

Photo: Kitchen guide

Time: 40min

Performance: 4 servings

Complexity: average

Ingredients

  • 500 g soft cottage cheese or duck, diced
  • 1 beef bouillon cube
  • 1 chopped onion
  • 1 cup tomato sauce (tomato sauce)
  • 1 and 1/2 cups (tea) water
  • 2 chopped tomatoes
  • 1 chopped green pepper
  • 1 cup green olives (chopped)
  • 2 tablespoons chopped parsley
  • salt to taste
  • 600 g cassava
  • 1 vegetable stock cube
  • 1 tablespoon butter
  • 1/2 cup (tea) cream

Preparation mode

Place the meat, broth and water into the pressure cooker. Cover the pot with a lid and simmer for 15 minutes over low heat, after the pressure starts. Turn off the fire, wait for the natural release of pressure and carefully open. Remove the meat, mash it with a fork and set aside. Saute onions, tomatoes and peppers in another pan. Add olives, sauce, broth, parsley and salt. Let it cook for 5 minutes. Add the chopped meat and let it simmer for another 5 minutes. To book. Bring the cassava and vegetable stock to a boil in a saucepan. Cover with water and cook for 15 minutes or until soft. Turn off the heat, drain the water and run the cassava through the juicer. Add cassava, butter, cream, salt to a bowl and mix until smooth. Transfer to a plate, place the reserved meat on top and serve with leaf salad.

Cassava Chicken Soup



Chicken cassava soup – Photo: Guia da Cozinha

Chicken cassava soup – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 30 minutes

Performance: 4 servings

Complexity: light

Ingredients

  • 1 kg cassava, small cubes
  • 1 vegetable stock cube
  • 2 liters of water
  • 2 tablespoons oil
  • 1 minced garlic clove
  • 2 cups leeks (chopped)
  • 2 bay leaves
  • 1/2 cup green onion (chopped)
  • 2 cups cooked and shredded chicken breast
  • Salt and black pepper to taste
  • 1 cup fresh cream (milk)
  • 1/2 cup grated mozzarella cheese

Preparation mode

In a saucepan, cook the cassava with vegetable broth and water until soft.

Mix water in a blender and set aside. Heat the oil in a skillet over medium heat and sauté the garlic, leek and bay leaf for 3 minutes.

Fill with water and add beaten cassava and chicken.

Season with salt, pepper and cook for 10 minutes. Turn off the heat and stir in the cream.

Sprinkle with grated mozzarella cheese and green onions and serve.

Ground beef with cassava



Braised beef with cassava – Photo: Guia da Cozinha

Braised beef with cassava – Photo: Guia da Cozinha

Photo: Kitchen guide

Time: 40min

Performance: 6 servings

Complexity: Light

Ingredients

  • 1 kg ammo cartridges
  • Salt, pepper and chopped parsley to taste
  • 4 tablespoons oil
  • 1 chopped onion
  • 4 minced garlic cloves
  • 2 pitted chopped tomatoes
  • 1 beef bouillon cube
  • 2 liters of boiling water
  • 500 g cassava, diced

Preparation mode

Season the meat with salt and pepper. Heat the oil in a pressure cooker over high heat and fry the meat. Add onions, garlic, tomatoes and fry for 5 minutes. Add beef broth and pour over boiling water. Cover the pot with a lid and cook over low heat for 25 minutes after pressure starts. Turn it off and let the pressure release naturally. Open the pan and add the cassava. Return to medium heat and cook, uncovered, for 10 minutes or until the cassava is soft. Adjust salt, sprinkle with parsley and serve.

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