Ingredients

• 750 grams Cassava (fresh or frozen manioc), peeled and thinly sliced
• 400 ml Full-fat coconut milk
• 1 unit Medium onion, finely chopped
• 2 units Garlic cloves, minced
• 1 unit Sweet pepper (e.g., Biquinho or small red bell pepper), finely chopped
• 2 tablespoons Cachaça (optional)
• 1 unit Lime zest
• 1 tablespoon Fresh lime juice
• 1/4 cup Fresh cilantro, chopped
• 2 tablespoons Olive oil
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Preheat your oven to 180°C (350°F). In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.

2. 2

   Add the minced garlic and chopped sweet pepper, then cook for an additional 2 minutes until fragrant.

3. 3

   Stir in the coconut milk, cachaça (if using), lime juice, salt, and pepper. Simmer gently for 5 minutes, then remove from heat.

4. 4

   In a gratin dish, arrange the cassava slices in even layers. Pour the coconut milk sauce evenly over the cassava, ensuring all slices are well coated.

5. 5

   Cover the dish with aluminum foil and bake for 30 minutes.

6. 6

   Remove the foil, sprinkle the gratin with lime zest, and continue baking uncovered for 15 to 20 minutes, or until the cassava is tender and the top is lightly golden.

7. 7

   Let it rest for a few minutes before serving, then garnish with fresh chopped cilantro.