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Café con mandioca (coffee with cassava): recipe illustration
Breakfast

Café con mandioca (coffee with cassava)

A sweet milky coffee served with pieces of boiled cassava, tender and floury. This simple, comforting breakfast is very common in Paraguayan families in the morning.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

321 kcal per serving

Protein
5.9 g
Carbohydrates
62.8 g
Fat
4.6 g
of which saturated fat
2.9 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the cassava, cut it into thick chunks and remove the fibrous central core if it is tough.
  2. Place the pieces in a pan with salted water and bring to the boil.
  3. Simmer over medium heat for 20 to 25 minutes, until the cassava is tender when pierced with a fork.
  4. Meanwhile, make a strong coffee and heat the milk without letting it boil.
  5. Drain the cassava and divide it between four bowls.
  6. Pour the coffee and hot milk over each bowl, then sweeten to your taste.
  7. Serve straight away, the cassava should stay hot and soft.

Variations and tips

Spiced version. Add a pinch of cinnamon to the coffee as you pour it.

With what's available here. If fresh cassava can't be found, boiled potatoes make a good substitute and the texture is still pleasant.

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Original Ecomely recipe.