Mandi'o Chyryry (Scrambled Cassava and Cheese) is a Paraguayan classic. It consists of boiled cassava (yuca), usually made with leftovers, cut into cubes, fried until golden, and mixed with onions, eggs, melted cheese, and green onions. It's the perfect dish for breakfast, brunch, or a fulfilling snack.
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While delicious as is, I have a couple of secret tips to elevate this dish even further: adding savory ingredients like chopped ham, sausage, or bacon enhances the depth of flavors, and seasoning with chicken bouillon powder (Knorr Recommended) brings out an even richer taste.
🤤And while fresh yuca is preferred, don't worry if you can't find it; frozen yuca works just as well. For more Paraguayan recipes, check out our Bollos Paraguayos, Tortilla Paraguaya, Sopa Paraguaya, Pireca, Mbeyu, and a variety of other delicious options.
Ingredients You'll Need
See recipe card for quantities.
- Cassava (Yuca): The main ingredient in Mandi'o Chyryry, often made with leftovers, as it holds up better when frying, giving it a crispier texture. However, fresh yuca can also be used.
- Eggs: Bind the ingredients together and add a scrambled texture.
- Cheese: Adds flavor. While Queso Paraguay is traditional, any melty cheese works well.
- Onions: Adds flavor and a touch of sweetness.
- Green Onions: Used as a garnish to add freshness and color.
- Oil: Essential for frying the yuca to a crispy texture.
- Salt and Pepper: For seasoning. I use chicken bouillon (Knorr granulated chicken flavor recommended) instead of salt to enhance the flavor.
How to Make Mandi'o Chyryry
Note: The full instructions are provided in the recipe card below.
- Slice the yuca into 8 cm (3-inch) pieces and boil in salted water until tender but firm. Drain and let cool.
- Halve the yuca lengthwise, remove the fibrous stems, and slice into 3 cm (1-inch) pieces or smaller if needed.
- Finely chop the onion and green onion, separating the white and green parts. Whisk the eggs and set aside.
- Heat oil in a frying pan over medium heat, add the yuca and press with a spatula. Cook until crisp and golden on all sides.
- Add the onion and white parts of the green onion. Season with chicken bouillon (or salt) and pepper, and cook until lightly browned.
- Pour in the whisked eggs and stir until fully set.
- Sprinkle shredded cheese on top, turn off the heat, and cover to melt the cheese.
- Uncover, garnish with the green parts of the green onion, and serve immediately.
Camila's Tips & Variations
- The yuca, also known as cassava, needs to be properly cooked before you add it to the recipe. It should be boiled until it is tender yet still firm enough to cut. To check if it's done, poke it with a fork; it should go through easily.
- After boiling yuca, it's important to drain it well and let it dry a bit before using.
- Add cooked bacon, sausage, hot dog, or ham (about 200g) for extra flavor.
- Adjust the quantity of cheese to taste.
- Be sure to remove the fibrous stem from the yuca, as it can be tough and stringy.
Frequently Asked Questions
What is Mandi'o Chyryry?
Mandi'o chyryry is a traditional dish made from leftover cassava (yuca). The name comes from two Guaraní words: mandi'o (cassava) and chyryry (fried). While the base is cassava, the dish also includes eggs and queso Paraguay (Paraguayan cheese).
Why is my Mandi'o Chyryry mushy?
Yuca can become mushy if it's overcooked while boiling or if there's excess moisture when frying. Be sure to cook the yuca just until tender, drain it thoroughly, and pat it dry before frying to avoid excess moisture.
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Recipe
Easy Mandi'o Chyryry
Equipment
- Extra Large skillet
Ingredients
- 1 kg yuca Washed, peeled, and cut into pieces about 8 cm (3 inches) each
- 1 small onion , chopped
- 5 large eggs , room temperature
- 200 g shredded cheddar Monterey jack cheese , mozzarella cheese or any melty cheese you prefer
- 1 bunch of green onions , chopped ( white part and green part separated)
- 4 tablespoons extra virgin olive oil or any neutral flavored oil
- 2 teaspoons knorr chicken bouillon or kosher salt , adjust to taste
- ½ teaspoon Ground black pepper to taste
Instructions
- Slice the yuca into 8 cm (3 inches) long and place them in a large saucepan. Cover the yuca with cold water, leaving about a 2-inch margin above the yuca, and add a generous amount of salt to the water.
- Bring the water to a boil, then reduce the heat to a vigorous simmer. Cook the yuca until it is tender but still firm enough to cut. Drain well in a colander and let it cool until cool enough to handle.
- Cut each piece of yuca in half lengthwise and remove the fibrous stems. Slice each half into pieces about 3 cm (1 inch) wide. If the pieces are too large, divide them into quarters before slicing.
- Finely chop the regular onion and the green onion, keeping the white and green parts of the green onion separate. In a small bowl, whisk the eggs and set them aside.
- Heat oil in a large nonstick frying pan over medium heat. Add the yuca pieces to the pan and cook them gently, pressing them down with a spatula. Cook until the bottoms are crisp and golden brown.
- Carefully flip the yuca pieces with a spatula and continue cooking, pressing and browning them on all sides until they are evenly crisp.
- Add the chopped onion and the white parts of the green onion to the pan. Season with chicken bouillon (or salt) and pepper, and cook until the onions are lightly browned.
- Pour the whisked eggs into the pan and stir continuously, ensuring they coat all the ingredients. Cook until the eggs are fully set.
- Once the eggs are cooked, evenly sprinkle shredded cheese over the top of the Mandi'o Chyryry, covering the entire surface.
- Turn off the heat, cover the pan with a lid to trap the heat, and allow the cheese to melt. Once the cheese has melted, remove the lid, garnish with the chopped green parts of the green onion, and serve immediately.
Notes
- To store Mandi'o Chyryry, cool it to room temperature, place it in an airtight container, and store it in the refrigerator for up to 3 days. When reheating, use the microwave or stovetop, ensuring it's heated thoroughly before serving.
- You can advance the cooking stage of the yuca and store it in the refrigerator (for up to 3 days) or in the freezer (for up to 3 months).
- It's not advisable to freeze Mandi'o Chyryry.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
