Boil the peeled manioc (cassava) in
salt water over medium high heat until softened but not mushy. Remove
from water and allow to cool. Keep the water for later use. Mash up the
manioc (cassava) to a creamy consistency. Remove the stringy bits. Add
salt to taste and mix well.
Finely slice the onion. Fry the sliced onion
and crushed garlic in the vegetable oil until light golden. Remove from
the oil and drain.
Beat up the egg yolks.
Heat up the oven at 180 degrees centigrade.
Add the fried onion slices to the mashed
manioc (cassava). Mix well. Add the grated cheese, thyme leaves and egg
yolks. Mix well together. Gradually blend in the milk until the mixture
is creamy but not watery.
Grease an oven proof gratin dish. Spoon the
mixture into the dish. Place in oven in mid position. Allow to cook
until the mixture start to show signs of cooking. Sprinkle the top with
the bread crumbs. Reduce heat to 150 degrees centigrade. Continue to
bake until crumbs are cooked to a light golden colour. Alternatively,
you can cook the gratin in the oven to your preference, then sprinkle
with the bread crumbs and put under the grill until browned.
Remove from oven. Place the parsley sprigs on
top for decoration.
Serve as an accompaniment to a good steak. Eat
with fresh bread.
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