Sopa de Mandioca

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: peel and cut the cassava into 2 cm chunks, finely dice the onion, dice the tomato, mince the garlic, chop the cilantro, and juice the lime. Cutting the cassava into even pieces helps it soften at the same rate.

   300 g cassava, peeled and cut into 2 cm chunks100 g onion, finely diced120 g tomato, diced3 cloves (9 g) garlic, minced10 g cilantro, roughly chopped15 ml lime juice
2. 2

   In a medium pot over medium heat, warm the olive oil. Add the onion and cook for 3 minutes until softened but not browned. Stir in the garlic and cook for 30 seconds until fragrant, then add the tomato and cook for 2 minutes until it starts to break down into a light base.

   5 ml olive oil100 g onion, finely diced3 cloves (9 g) garlic, minced120 g tomato, diced
3. 3

   Add the chicken broth, bay leaf, cassava, chicken breast, salt, and black pepper. Bring to a gentle boil, then lower to a steady simmer. Cook for 22-25 minutes, partially covered, until the cassava is very tender and the chicken is cooked through to the center.

   800 ml chicken broth1 bay leaf300 g cassava, peeled and cut into 2 cm chunks200 g skinless chicken breast3 g fine salt1 g ground black pepper
4. 4

   Transfer the chicken breast to a plate and let it cool just enough to handle. Remove and discard the bay leaf. Shred the chicken with two forks into bite-size strands. The cassava should mash easily against the side of the pot when ready.

   200 g skinless chicken breast1 bay leaf
5. 5

   Using a potato masher or wooden spoon, mash some of the cassava directly in the pot to thicken the soup while leaving some chunks for texture. Return the shredded chicken to the pot and simmer for 2 more minutes to bring everything together. If the soup seems too thick, loosen it with a splash of hot water.

   300 g cassava, peeled and cut into 2 cm chunks200 g skinless chicken breast
6. 6

   Turn off the heat and stir in the lime juice and most of the cilantro. Taste and adjust seasoning if needed. Serve hot, topped with the remaining cilantro for a fresh finish.

   15 ml lime juice10 g cilantro, roughly chopped

Origin & History

Sopa de mandioca reflects the deep importance of cassava in Brazilian cooking, especially as a staple ingredient used across Indigenous, African, and Portuguese-influenced food traditions. Rustic cassava soups are common in home kitchens, where they are often adapted with regional herbs, meats, and broths for a comforting everyday meal.