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Before you jump to Cassava with stew recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to cassava with stew recipe. You can cook cassava with stew using 10 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Cassava with stew:
- Provide Cassava, peeled
- Get 1 large onion
- Prepare 3 tomatoes
- Take 1 TBS tomato paste
- Get 1 TBS Curry powder
- Prepare To taste salt
- Use 1 TBS oil
- You need 4 cloves garlic minced
- You need 1/2 kg beef, boiled (optional)
- Prepare Water
Instructions to make Cassava with stew:
- Peel cassava and cut in half to remove the root. Clean well
- Put in a sufuria with water and a little salt. Boil until tender but firm
- In another sufuria fry onions and garlic till brown
- 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
- Add a little water or you can use the one you boiled cassava in. Simmer two minutes
- 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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