Escondidinho – Brazilian manioc casserole with meat

Escondidinho – which roughly translates to “the little hidden one” – is a hearty casserole from northeastern Brazil in which juicy, seasoned meat is hidden under a thick layer of creamy mandioca mash.

History and Origin

Escondidinho originates from northeastern Brazil, where mandioca (cassava) has been a staple food for centuries. It is traditionally prepared with carne seca – dried, salted beef. Today, there are many variations, including chicken, shrimp, or vegetarian versions.

Ingredients (serves 4–6)

For the mandioca mash:

• 800 g mandioca (cassava), peeled and cut into pieces
• 2 tbsp butter
• 100 ml whole milk or cream
• Salt to taste

For the meat filling:

• 500 g carne seca or ground beef
• 1 onion, finely diced
• 3 cloves of garlic, pressed
• 2 tomatoes, diced
• 1 green bell pepper, diced
• 2 tbsp oil
• Salt, pepper, cilantro to taste

For the topping:

• 100 g grated cheese (mozzarella or parmesan)

Preparation

1. Boil the mandioca in salted water until soft (approx. 20–25 mins), drain, remove the woody center fiber, and mash with butter and milk until creamy.
2. For carne seca: soak overnight, boil, and shred. For ground beef: brown directly in a pan. Sauté the onion and garlic until translucent, add the tomatoes and bell pepper, stir in the meat, and simmer for 10 minutes.
3. Grease a casserole dish. Spread half of the mash into the dish, add the meat filling, and cover with the remaining mash.
4. Sprinkle with cheese and bake at 200 °C for approx. 20 minutes.

Tips

• Mandioca: Available fresh or frozen at Brazilian grocery stores.
• Substituting carne seca: Ground beef or pulled beef work well.
• Preparation: The casserole can be fully assembled in advance, refrigerated, and baked fresh before serving.

Frequently Asked Questions

What is mandioca?
Mandioca (also known as cassava or yucca) is a starchy root tuber – Brazil's most important staple food, which has a creamy texture when cooked.

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Cover image: AI-generated illustration.