Escondidinho (Cassava & Beef Bake)

Boil the cassava chunks in salted water for 25–35 minutes until a fork slides through with no resistance. Cassava must be fully soft — it will not mash smooth otherwise.

💡 Cassava must always be cooked before eating — never taste it raw. Discard any piece with a hard, woody or blue-grey core.

Drain well, then mash the hot cassava with the warm milk, butter and 3 g salt into a smooth, spoonable purée. Set aside.

For the filling, heat the oil in a pan and fry the onion and garlic for 3 minutes until soft. Add the minced beef and cook, breaking it up, until browned, about 6 minutes.

Stir in the chopped tomato, tomato paste and remaining 5 g salt. Cook 5 minutes into a thick, jammy sauce — no loose liquid, or it will make the mash slide.

Fold the spring onions and parsley through the beef and turn off the heat.

Spread the beef in an even layer in a baking dish. Spoon the cassava purée over the top and smooth it right to the edges so the beef is completely 'hidden'.

💡 Seal the mash all the way to the edges — any gap lets the filling bubble up and burn instead of staying hidden and juicy.

Scatter the grated cheese over the mash. Bake at 200°C for 18–20 minutes until the top is golden and bubbling.

Rest 5 minutes so it sets enough to scoop, then serve with white rice and a green salad.