Mandioca Grelhada Paraguá
History and Background of Mandioca Grelhada Paraguá
Mandioca Grelhada Paraguá, also known as Grilled Cassava Paraguayan Style, is a staple dish hailing from Paraguay. Known for its rich and earthy flavors, mandioca or cassava is a root vegetable central to Paraguayan cuisine. Its history is deeply intertwined with Indigenous cultures in South America, where it was cultivated thousands of years ago. This dish harnesses the simple yet robust flavors of mandioca, making it a beloved snack and side dish across the region.
Ingredients
- Mandioca - 1 kg
- Salt - to taste
- Black pepper - to taste
- Vegetable oil - 2 tablespoons
- Paprika - 1 teaspoon
- Garlic powder - 1 teaspoon
- Lime - 1, juiced
- Cilantro - a handful, chopped
Preparation
Preparing the Mandioca
Begin by peeling the mandioca using a sharp knife. Ensure you remove the thick brown skin and the pinkish layer underneath. This ensures that only the creamy white flesh remains. Cut the peeled mandioca into chunks of about 3-4 inches. Wash the chunks under running water to remove any residual dirt.
Boiling
Place the chunks in a large pot filled with water. Add a pinch of salt to the water to season the mandioca from the inside out. Boil on high heat for about 20-30 minutes or until the chunks are tender when poked with a fork. Drain the mandioca and set aside to cool slightly.
Grilling
Seasoning the Mandioca
In a mixing bowl, combine the cooled pieces of boiled mandioca with vegetable oil, paprika, garlic powder, salt, and black pepper. Toss well to coat each piece with seasoning. This step ensures that the spices infuse into the root for added flavor.
Grilling Process
Preheat your grill to a medium-high setting. Place the seasoned mandioca pieces on the grill grates. Grill each side for about 5-6 minutes until golden grill marks appear and a slight char is achieved. Ensure even cooking by turning the pieces as needed with tongs.
Set a cooking timer to ensure precise timing for each grilling step, ensuring flavors are locked in without overcooking.
Serving
Finishing Touches
Once grilled, transfer the mandioca to a serving platter. Drizzle fresh lime juice over the grilled pieces, and garnish with chopped cilantro for a burst of freshness and color. These finishing touches elevate the dish's flavor profile.
Enjoying Mandioca Grelhada Paraguá
Mandioca Grelhada Paraguá is best enjoyed warm. Serve it as a side dish with grilled meats or as an appetizer accompanied by chimichurri sauce or salsa for dipping. The unique combination of textures and flavors makes it a versatile addition to any meal.
This traditional Paraguayan dish is not only easy to prepare but is a conversation starter that showcases the rich culinary heritage of South America. Whether relishing it on a sunny patio or sharing with friends at a barbecue, Mandioca Grelhada Paraguá offers a taste of tradition and authenticity.