{"id":65321,"date":"2025-10-05T01:39:09","date_gmt":"2025-10-05T01:39:09","guid":{"rendered":"https:\/\/travelshelper.com\/?p=65321"},"modified":"2026-02-28T21:16:50","modified_gmt":"2026-02-28T21:16:50","slug":"manyok-boregi","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/tr\/world-of-food\/angolan-national-foods\/pasteis-de-mandioca\/","title":{"rendered":"Manyok Hamur \u0130\u015fleri"},"content":{"rendered":"\t\t
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Past\u00e9is de Mandioca are a beloved Angolan snack: crispy fried croquettes made from cassava (mandioca) dough and stuffed with a fiery meat filling. In Angola, mandioca (cassava root) is a staple crop, and cooks transform it into everything from porridge to cake. These past\u00e9is combine that starchy ingredient with savory spices in a convenient, handheld form. The outside shell is made of mashed boiled cassava that is seasoned and shaped into rounds; the interior is often packed with a mixture of minced beef or fish spiced with chili and herbs. Once golden and hot from the fryer, each pastel offers a satisfying crunch followed by a burst of juicy, aromatic filling. They\u2019re served as street food or party appetizers, perfect for sharing over cold drinks on a hot Angolan evening.<\/p>

The history of past\u00e9is de mandioca shows Angola\u2019s blending of African and Portuguese culinary traditions. Similar croquettes appear throughout Lusophone Africa and Brazil, but the Angolan version emphasizes fresh tropical spices like peri-peri peppers and sometimes a splash of coconut milk. In Luanda\u2019s bustling markets, vendors heap baskets with these croquettes so that customers can pop them like potato chips. The dough, called massa, is simple: cassava is peeled, boiled until very soft, then pounded or mashed into a paste. It\u2019s seasoned with salt and sometimes a pinch of nutmeg or ginger. While the dough rests, cooks prepare a hearty filling: lean ground beef or chicken is cooked with onions, crushed chilies, tomatoes and garlic until richly flavored. For a fish variant, salted corvina or tuna might be shredded into the same base. This meat mixture is cooled slightly, then scooped into portions of dough which are sealed into balls or rounds.<\/p>

When frying past\u00e9is de mandioca, the oil should be hot enough that the croquettes sizzle immediately, creating an oil barrier that keeps them crisp and non-greasy. Each pastel only needs a few minutes in the oil, enough to turn the exterior deep golden brown. The result is a crinkly shell that reveals a juicy core when bitten. The heat of the chili peppers is balanced by fresh parsley or onions in the filling, making them addictively tasty rather than overwhelming. They are often garnished with fresh cilantro or served with a wedge of lime to brighten the flavor. Past\u00e9is de mandioca exemplify Angolan comfort food \u2013 hearty yet deliciously portable, reflecting the country\u2019s rural harvests and urban tastes alike.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"Past\u00e9is
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Past\u00e9is de Mandioca \u2013 Angolan Cassava Croquettes with Spicy Meat<\/h2>Recipe by Travel S Helper<\/span>Course: Appetizers<\/mark><\/span>Cuisine: Angolan<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

12<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

140<\/p>kcal<\/span><\/div><\/div><\/div>

These Cassava Croquettes (Past\u00e9is de Mandioca) are deep-fried golden shells made from seasoned cassava dough, filled with a spicy meat mixture. To make them, boil and mash cassava into a dough, then encase a seasoned ground-meat filling inside small rounds. Fry until crisp and brown. Serve hot as an appetizer or snack with a squeeze of lime or a spicy dipping sauce.<\/p>

Ingredients<\/h3>
  • <\/span>

    2 cups (about 250\u202fg) peeled cassava (yuca) pieces \u2013 boiled until soft.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 cup (about 150\u202fg) ground beef or minced chicken \u2013 for flavorful filling.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 small onion, finely chopped (80\u2013100\u202fg) \u2013 to sweeten and bind filling.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 cloves garlic, minced \u2013 aromatic base.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 small tomato, chopped (around 100\u202fg) \u2013 adds juice and acidity.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 chili pepper (piri-piri) or \u00bd teaspoon red pepper flakes \u2013 for heat.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tablespoons cooking oil (for saut\u00e9ing) \u2013 such as palm or vegetable oil.<\/p><\/span><\/div><\/li>

  • <\/span>

    Salt and pepper to taste \u2013 essential seasoning.<\/p><\/span><\/div><\/li>

  • <\/span>

    Vegetable oil for frying (about 2 cups) \u2013 use a neutral oil with a high smoke point.<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Cook cassava (15 mins):<\/strong> Peel and cut cassava into chunks. Boil in salted water until fork-tender (about 12\u201315 minutes). Drain and let cool slightly. Remove any fibrous core, then mash thoroughly until smooth. Season with salt. Set aside to cool. (Ensure no lumps remain to make molding easier.)<\/em><\/p><\/li>

    • Make filling (10 mins):<\/strong> In a skillet, heat 2 tbsp oil. Saut\u00e9 onion and garlic until translucent (about 2\u20133 mins). Add ground beef, chili, tomato, salt, and pepper. Cook, stirring and breaking up meat, until browned and cooked through (about 5 minutes). Adjust seasoning. Remove from heat and let filling cool for easier handling.<\/p><\/li>

    • Form croquettes (10 mins):<\/strong> Take a golf-ball-sized amount of the cassava dough in one hand. Flatten it into a disc on a lightly oiled surface. Place about 1\u20132 teaspoons of filling in center. Fold dough over to encase filling, shaping into a ball or flattened oval. Pinch seams closed. If sticky, wet fingers slightly. Repeat with remaining dough and filling.<\/p><\/li>

    • Heat oil:<\/strong> In a heavy skillet or fryer, heat ~2 inches of oil to 350\u00b0F (175\u00b0C). (Test by dropping a small piece of cassava dough \u2013 it should sizzle and rise immediately.)<\/p><\/li>

    • Fry croquettes (6\u20138 mins):<\/strong> Carefully slide a few croquettes into hot oil (do not crowd pan). Fry until golden brown, turning as needed (3\u20134 minutes per side). Use a slotted spoon to transfer them to paper towels to drain. Fry remaining croquettes in batches. (Maintain oil temperature for even cooking.)<\/em><\/p><\/li>

    • Serve:<\/strong> Sprinkle croquettes with chopped cilantro or parsley. Enjoy warm, with lime wedges or your favorite spicy sauce.<\/p><\/li><\/ul><\/div>

      Equipment Needed<\/h3>
      • saucepan<\/li>
      • potato masher or sieve<\/li>
      • skillet or deep fryer<\/li>
      • slotted spoon<\/li>
      • mixing bowl<\/li>
      • parchment or paper towels<\/li>
      • knife and cutting board<\/li><\/ul><\/div>