Mandi'o Ryguasu (Boiled Manioc / Cassava)

  • Prep Time - 15 minutes (peeling)
  • Cooking Time - 40 - 60 minutes
  • Servings: 4
  • Country: Paraguay
White, boiled cassava (manioc) cut into pieces in a white bowl, ready for serving.

Mandi'o is the Paraguayan name for manioc or cassava. It represents the main accompaniment, replacing bread or potatoes. The key to preparation is correctly peeling it, removing the central fibrous part, and boiling it long enough to ensure it is soft and edible.

When buying cassava, ensure it is white, without black streaks, which indicates freshness. It is served simply with a bit of butter or entirely plain, alongside meat.

Ingredients

I. Side Dish

  • 1 kg Manioc (Cassava / Yuca), fresh or frozen
  • 1 sufficient to cover Water
  • 1 to taste Salt

II. Optional

  • 1 to taste Butter or Lard (for serving)

Instructions

Step 1: Preparing the Manioc

Using a sharp knife, cut off both ends of the manioc. Peel the thick brown rind and the pinkish underlayer. You must reach the clean white flesh.

Cut the peeled manioc into 5-7 cm long pieces. These pieces can also be cut lengthwise.

Step 2: Boiling

Place the manioc pieces in a large pot and cover with cold water until fully submerged. Salt generously (like potatoes).

Bring to a boil and cook uncovered for 40-60 minutes. Cooking time may vary depending on the freshness of the cassava.

The cassava is done when it is tender, slightly falling apart, and easily pierced with a fork.

Step 3: Serving

Drain the water. Remove the woody central thread (fiber) from each piece, if it has separated.

Serve Mandi'o hot. Traditionally served with Asado, Vori Vori, or any stewed meat, often with a little melted butter or just salted.