Fried Cassava and Peanut Stew with Ginger

Votes: 1

How to Make - Roasted Cassava and Peanut Stew with Ginger

Time: 1 hour.
Complexity: easily
Servings: 3

Nutritional value per serving:

Calories 879, total fat 44 G., saturated fats 5 G., proteins 10 G., carbohydrates 118 G., fiber 11 G., cholesterol 0 mg, sodium 1636 mg, sugar 13 G.

The main ingredient of this African dish is cassava. It was brought from South America to West African countries several centuries ago and has become an important part of the local diet. Cassava is widely used in African culinary cultures, where it is prepared in a variety of ways, including pounded to make fufu, dried and ground into powder and used as flour or a thickener, sliced or diced, fried, and baked. It's the perfect base and garnish for spicy ginger sauce, and it's hard to imagine a Kwanzaa feast without it.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup tomato puree
2 tbsp tomato paste
2 tbsp. natural sugar-free peanut butter
2 tablespoons chopped fresh ginger
2 tsp ground turmeric
2 tsp ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon fenugreek
1 teaspoon granulated garlic
1 tsp granulated onion
1 teaspoon ground allspice
3 cloves of garlic
1 small yellow onion, coarsely chopped
Half a small habanero or Scotch Bonnet pepper, thinly sliced and seeded, optional
0.5 cup grape seed oil
3 cups vegetable broth
1 sweet potato, finely diced
0.5 cups green bell pepper, diced
0.5 cup red bell pepper, diced
0.5 cups yellow bell pepper, diced
700 g cassava, peeled and cut into slices
Green part of green onion, thinly sliced, for serving

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Cooking the dish according to the recipe:

In a food processor, combine tomato puree, tomato paste, peanut oil, ginger, turmeric, cumin, smoked paprika, chili powder, fenugreek, granulated garlic, granulated onion, allspice, garlic, yellow onion, habanero, if using, and 1/4 cup water and process until smooth.
Pour 3 tablespoons of grapeseed oil into a large saucepan and heat over medium-high heat. Add the blended paste and cook, stirring constantly, until dry and thick, 3–5 minutes.

Add the vegetable broth, stirring until smooth. Reduce heat and simmer until the liquid has reduced by about a third and has begun to thicken, 5–7 minutes. Add the sweet potatoes and all the bell peppers, season with salt and pepper, and simmer until the sweet potatoes are tender, about 15 minutes.
Meanwhile, heat a cast-iron skillet over medium heat. Add the remaining grapeseed oil and heat through. Fry the cassava slices, in batches if necessary, until golden brown, 5–7 minutes per side. Remove and season with salt.
Place in the oven at 120°C to keep warm until ready to serve. Divide the stew among plates, top with cassava. Sprinkle with green onions.

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