These Cassava Croquettes (Pastéis 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.
Pastéis 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 pastéis 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’re served as street food or party appetizers, perfect for sharing over cold drinks on a hot Angolan evening.
The history of pastéis de mandioca shows Angola’s 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’s 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’s 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.
When frying pastéis 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. Pastéis de mandioca exemplify Angolan comfort food – hearty yet deliciously portable, reflecting the country’s rural harvests and urban tastes alike.
Peel and cut cassava into chunks. Boil in salted water until fork-tender (about 12–15 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.)
In a skillet, heat 2 tbsp oil. Sauté onion and garlic until translucent (about 2–3 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.
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 1–2 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.
In a heavy skillet or fryer, heat ~2 inches of oil to 350°F (175°C). (Test by dropping a small piece of cassava dough – it should sizzle and rise immediately.)
Carefully slide a few croquettes into hot oil (do not crowd pan). Fry until golden brown, turning as needed (3–4 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.)
Sprinkle croquettes with chopped cilantro or parsley. Enjoy warm, with lime wedges or your favorite spicy sauce.
| Calories | 140 kcal |
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