1 kg of cooked cassava
4 fresh garlic cloves, peeled and minced
1 small onion, finely chopped
1/2 cup of finely chopped hot pepper
1 large onion, diced
2 ripe tomatoes, diced
2 sprigs of rosemary
1 tablespoon of ketchup
2 beef bouillon cubes
red pepper flakes or hot sauce
chopped parsley and chives
1 kg of cooked cassava
4 fresh garlic cloves, peeled and minced
1 small onion, finely chopped
1/2 cup of finely chopped hot pepper
1 large onion, diced
2 ripe tomatoes, diced
2 sprigs of rosemary
1 tablespoon of ketchup
2 beef bouillon cubes
red pepper flakes or hot sauce
chopped parsley and chives
First, cook the cassava in a pot with water and salt
Then, in a large skillet, heat some oil and sauté the garlic, onion, and hot peppers until they're well browned
Remove some of the liquid, cover, and simmer until the liquid has reduced
Add the onion, tomatoes, rosemary, and ketchup
Stir well, add some water, and let it cook on low heat until the cassava is tender. Reserve
Scoop out the cassava, using the liquid to dissolve the beef bouillon cubes
Add red pepper flakes or hot sauce
In a blender, puree the cassava without the central core
To make it easier, add some water
Combine the blended cassava with the dissolved bouillon cubes in a pot
Stir well and bring to a boil
When it boils, pour the cassava soup over the same garlic cloves
Stir until boiling, then season with parsley and chives, and serve immediately
Not: This soup is very creamy
If you want it thicker, add hot water.
