Mandi'o chyryry, Paraguayan cassava and egg

Ingredients

• 4 medium, boiledcassava roots
• 1 mediumonion
• 4eggs
• 200 gqueso Paraguay
• 2 stalksspring onion
• 1 tablespoonchopped coriander
• as neededvegetable oil
• to tastesalt and pepper

Instructions

1. 1

   Cut the cassava

   Cut the cassava, boiled beforehand with salt, into small pieces or cubes. Set it aside.

2. 2

   Soften the onion

   Pour enough oil into a suitably sized frying pan, then add the diced onion with a pinch of salt. Cook until the onion looks translucent.

3. 3

   Fry with eggs

   Add the cassava and keep frying so it combines with the onion. Pour in the lightly beaten eggs, season with pepper to taste and continue stirring.

4. 4

   Finish and serve

   Add the crumbled queso Paraguay, then stir in the spring onion and adjust the seasoning. Sprinkle with finely chopped coriander to taste and serve piping hot.

What is mandi'o chyryry?

Mandi'o chyryry is a Paraguayan preparation whose name refers to cassava cooked by frying. This version pairs boiled cassava with onion, eggs and queso Paraguay for a filling, savoury dish.

Boiling the cassava first makes it tender before it goes into the frying pan. The eggs and cheese bring the pieces together, while spring onion and coriander add a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 0g protein, 0g carbs, 0g fat.

Cassava supplies most of the carbohydrate, while the oil, eggs and queso Paraguay contribute much of the fat; the eggs and cheese also provide protein. For a more balanced plate, serve a portion with salad or vegetables.

Choosing the cassava

Cassava: use roots that have been boiled until tender, as the recipe directs. Cut them into small, even pieces so they are easy to mix with the onion and egg.

Cheese: queso Paraguay is the traditional choice named here. Crumble it before adding so it can be distributed through the pan.

Build flavour in the pan

Onion: cook the diced onion in oil with a pinch of salt until translucent. This softens it before the cassava is added.

Cassava: fry it with the softened onion, stirring so the pieces pick up the onion and oil. Add the lightly beaten eggs only after this step.

Get the egg texture right

Eggs: beat them lightly, then keep stirring as they cook around the cassava. Stop once they are set to your liking, before they become dry.

Cheese: add the crumbled queso Paraguay at the end, followed by the spring onion. Stir just enough to combine everything.

Season and finish

Salt: the cassava is boiled with salt, and the onion gets a pinch in the pan, so taste before adding more at the end. Pepper is added with the eggs.

Coriander: sprinkle the finely chopped leaves over the dish just before serving. The recipe suggests adding it to taste.

Serve it hot

Mandi'o chyryry is best served straight from the pan while the cassava and egg are hot. It can be served as a meal on its own or alongside a simple salad or cooked vegetables.

If making it part of a larger spread, keep accompaniments fresh and lightly dressed to complement the rich cheese and egg.

Recipe notes & tips

• Cut the boiled cassava into similarly sized pieces so it mixes evenly.
• Let the onion turn translucent before adding the cassava.
• Use enough oil to coat the pan without leaving the cassava swimming in it.
• Beat the eggs lightly rather than whisking them until frothy.
• Taste before adding extra salt, as the cassava was boiled with salt.
• Add the coriander just before serving for a fresh finish.

Variations

• Add chilli: stir in a little chopped chilli with the onion for gentle heat.
• Use another cheese: crumble a mild, melting cheese in place of queso Paraguay if needed.
• Add garlic: cook a little finely chopped garlic with the onion.
• Include vegetables: fold in cooked vegetables with the cassava before adding the eggs.
• Make it herb-forward: add extra coriander at the end to suit your taste.

Common mistakes to avoid

• Adding cassava too early: wait until the onion is translucent so it has softened properly.
• Uneven pieces: cut the cassava into small, similar-sized cubes for more even frying.
• Overcooking the eggs: keep stirring and take the pan off the heat once they are set.
• Adding all the salt at once: taste at the end, especially since the cassava was boiled with salt.
• Leaving out the final herbs: add the coriander just before serving to preserve its fresh flavour.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge for up to 2 days. Reheat in a frying pan over a moderate heat until hot throughout; the eggs may be firmer after reheating.

Frequently asked questions