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Cassava Cream

Ingredients

  • 1,5 kg of cooked manioc

  • 50g chopped onion

  • 15g minced garlic

  • 50ml of oil

  • 400ml water

  • 2 tablespoons of chopped parsley

  • 1 tablespoon chopped chives

  • 1 box (200g) of Embaré Culinary Mix

  • Salt and pepper to taste

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Preparation

1

Place the oil, garlic and onion in the pan and bring to a boil.

2

Let it brown and then add salt and pepper.

3

Add the mashed manioc, the water and bring to a boil mixing with a spoon.

4

Add the cooking mixture, mix well and simmer over low heat for another 1 minute.

5

Turn off the heat and serve hot.

10 minutes

6 courses

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