Nyambeh Nyebbeh (Cassava And Beans Stew) Recipe

• 1 lb cassava, peeled and cut into 2-inch chunks
• 1 lb sweet potatoes, peeled and cut into 2-inch chunks
• 1/2 lb ripe plantains, peeled and sliced into thick rounds
• 1/2 cup red palm oil (or substitute with a mix of olive oil and a touch of annatto oil for color)
• 1 medium red onion, finely chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, whole (for flavor, remove before serving)
• 1 large tomato, diced
• 1/2 cup roasted peanuts, coarsely ground
• 1 tsp smoked paprika
• 1/2 tsp ground ginger
• 1/2 tsp ground coriander
• 1/2 tsp sea salt (or to taste)
• 1/4 tsp freshly ground black pepper
• 2 cups vegetable stock (homemade or high-quality store-bought)
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1 tbsp scallions, thinly sliced (for garnish)

Nyambeh Nyebbeh Instructions

1. Fill a large pot with water and bring it to a boil over high heat.
2. Add the peeled and cut cassava and sweet potatoes to the boiling water.
3. Reduce the heat to medium and cook the cassava and sweet potatoes for about 20-25 minutes, or until both are fork-tender but not falling apart.
4. Drain the cassava and sweet potatoes and set them aside to cool slightly.
5. While the root vegetables are boiling, heat half of the red palm oil in a large skillet over medium-high heat.
6. Add the sliced plantains in a single layer and fry for 2-3 minutes per side, or until golden brown and crispy. Fry in batches if necessary.
7. Remove the fried plantains and drain them on a paper towel-lined plate.
8. In the same skillet, add the remaining red palm oil and reduce the heat to medium.
9. Add the finely chopped red onion and sauté for 2-3 minutes until softened and translucent.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Add the diced tomato and cook for another 3-4 minutes, stirring occasionally, until the tomato softens and releases its juices.
12. Add the whole Scotch bonnet pepper, smoked paprika, ground ginger, ground coriander, sea salt, and black pepper to the skillet. Stir well to combine.
13. Pour in the vegetable stock and bring the mixture to a gentle simmer.
14. Stir in the coarsely ground roasted peanuts and simmer for 5 minutes, allowing the sauce to thicken slightly.
15. Remove the Scotch bonnet pepper from the sauce and discard it.
16. Add the boiled cassava and sweet potatoes to the skillet, gently folding them into the sauce to coat evenly.
17. Carefully add the fried plantains to the skillet, mixing gently to avoid breaking them.
18. Drizzle the fresh lime juice over the mixture and toss gently to combine all the flavors.
19. Transfer the Nyambeh Nyebbeh to a serving platter or bowl.
20. Garnish with chopped fresh cilantro and thinly sliced scallions before serving.