Caldo de Mandioca (Caldo de mandioca)
Overview
Caldo de mandioca is a thick Brazilian soup of cassava, also called caldo de aipim, popular in Minas Gerais, Goiás and the interior of São Paulo. Peeled cassava is boiled until very soft, its woody core removed, and blended with its cooking water into a smooth, creamy purée. Bacon and slices of calabresa sausage are fried with onion and garlic, and cooked beef, often shredded flank or dried beef, is added. The cassava purée goes into the pan and simmers until thick, and the soup is finished with plenty of chopped parsley and spring onion, called cheiro-verde. It is served hot in mugs or bowls, often with chilli sauce.
History
Cassava was a staple food of the indigenous peoples of Brazil long before the Portuguese arrived, and it fed the tropeiros, the mule drivers who carried goods across the interior. Thick caldos are part of comida mineira, the country cooking of Minas Gerais, and caldo de mandioca is a favourite of cold winter evenings and of the Festas Juninas in June.
Main ingredients
Cassava, shredded beef, calabresa sausage, bacon, garlic, parsley and spring onion. The soup is built on thick creamy cassava broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Pork soups · More soups from Brazil
Recipe
Method
- 130 min
Boil the cassava in the water until very soft, about 30 minutes, and remove the fibrous core.
- 2
Blend it with its cooking water until smooth.
- 3
Fry the bacon and sausage, then add the onion and garlic and soften them.
- 410 min
Add the beef and the cassava purée and simmer for 10 minutes, stirring, adding water if it is too thick.
- 5
Season and stir in the parsley and spring onion before serving.
- ✓
Serve. About 1h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
