Cassava, also known as manioc or yuca, is a staple root vegetable in many parts of Africa, including Western Kenya. Known for its versatility and mild flavor, cassava can be used in a variety of dishes ranging from savory stews to crispy snacks. In Western Kenya, cassava is often enjoyed as a comforting and hearty meal, prepared in ways that highlight its natural richness. This recipe for Tasty Western Kenyan Cassava offers a flavorful and satisfying dish that brings a taste of the region to your table.

Ingredients

  • 1 large cassava root (about 2 lbs/900g), peeled and cut into chunks
  • 2 tablespoons vegetable oil or coconut oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 large tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (optional, for heat)
  • 1 cup coconut milk
  • 1 cup vegetable or chicken broth (or water)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh cilantro or parsley, for garnish

Instructions

  1. Prepare the Cassava:





    • Peel the cassava root thoroughly, removing the tough brown skin and the pinkish layer underneath. Cut the peeled cassava into chunks of about 1-inch pieces.
    • Place the cassava chunks in a large pot of water and bring to a boil. Cook for 15-20 minutes, or until the cassava is tender and easily pierced with a fork. Drain and set aside.

  2. Sauté the Aromatics:

    • Heat the vegetable or coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes.
    • Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

  3. Add the Vegetables and Spices:

    • Stir in the chopped tomatoes and green bell pepper. Cook until the tomatoes break down and form a thick sauce, about 5-7 minutes.
    • Add the ground cumin, ground coriander, paprika, turmeric powder, and chili powder (if using). Mix well to combine the spices with the vegetable mixture.

  4. Incorporate the Cassava:

    • Gently add the cooked cassava chunks to the skillet, stirring to coat them with the tomato and spice mixture.
    • Pour in the coconut milk and vegetable or chicken broth. Stir to combine and bring the mixture to a simmer.

  5. Simmer and Flavor:

    • Reduce the heat to low and let the dish simmer for about 10-15 minutes, allowing the flavors to meld and the cassava to absorb the sauce. The sauce should thicken slightly.

  6. Season and Garnish:

    • Taste the cassava and adjust seasoning with salt and black pepper as needed.
    • Garnish with freshly chopped cilantro or parsley before serving.

  7. Serve:

    • Serve the Tasty Western Kenyan Cassava hot, alongside a side of steamed rice, ugali (a traditional maize porridge), or with a fresh salad.

Tips for Success

  • Cassava Preparation: Be sure to cook cassava thoroughly before adding it to the sauce to ensure it’s tender and easy to eat.
  • Texture: For a thicker sauce, you can let the dish simmer uncovered for a few extra minutes to reduce the liquid.
  • Flavor Boost: Adding a squeeze of lemon juice or a splash of vinegar before serving can enhance the flavors and add a touch of brightness.

This Tasty Western Kenyan Cassava recipe showcases the richness of Kenyan cuisine with its blend of spices and creamy coconut milk. It’s a comforting and nutritious dish that brings a taste of Western Kenya to your home. Enjoy this versatile root vegetable in a hearty, flavorful stew that’s perfect for family dinners or special occasions. Bon appétit!

No Older Articles