Cassava with stew

Cassava with stew. Hope you all enjoy the video and Thanks for watching! Hello Friends, thanks for stopping by today. This video will guide you on how to make delicious Authentic Ghanaian Ampesi and Stew recipe.

In Guyana, we'd add the boiled cassava to the stew, toss and then serve. Cassava leaves stew is widely consumed in West and central Africa. In Liberia, Sierra Leone and Guinea this stew is Here a simple recipe for cassava leaves. You can cook Cassava with stew using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cassava with stew

1. It's of Cassava, peeled.
2. You need 1 of large onion.
3. It's 3 of tomatoes.
4. It's 1 TBS of tomato paste.
5. You need 1 TBS of Curry powder.
6. Prepare To taste of salt.
7. Prepare 1 TBS of oil.
8. Prepare 4 cloves of garlic minced.
9. You need 1/2 kg of beef, boiled (optional).
10. Prepare of Water.

A vegan version of the Mauritian Cassava Stew / Yuca Stew (Kat Kat Manioc as it is known in Mauritius) which is prepared with greens, beans and cassava. Cassava (yuca or manioc) is a nutty flavored, starch-tuber in the spurge family (Euphorbiaceae) of plants. It thought to have originated from the South-American forests. Cassava is a long tuberous starchy root that is an essential ingredient in many Latin American and It is eaten mashed, added to stews, and used to make bread and chips.

Cassava with stew step by step

1. Peel cassava and cut in half to remove the root. Clean well.
2. Put in a sufuria with water and a little salt. Boil until tender but firm.
3. In another sufuria fry onions and garlic till brown.
4. Add tomatoes and cook till tender. Add tomato paste and cook for two minutes stirring so it doesn't stick or burn. If you wish to add beef you can add it at this stage after boiling it.
5. Add a little water or you can use the one you boiled cassava in. Simmer two minutes.
6. Add cassava pieces, spices of choice. Mix well and simmer two more minutes. Serve hot.

Cassava is a tuberous, woody, shruby perennial plant, Manihot esculenta, of the Euphorbiaceae (spurge family), characterized by palmately lobed leaves, inconspicuous flowers, and a large, starchy, tuberous root with a tough, papery brown bark and white to yellow flesh. Bobó is a Brazilian dish of African influence, made with puréed cassava root (also known as yuca). Daun Ubi Tumbuk (Stewed pounded cassava leaves). Cassava leaves are stewed in aromatic spices and coconut milk. Here is my secret to the best Nigerian tomato stew.

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