Yabeh
This delicious West African yabeh is a cassava and sweet potato spiced stew that's hearty, filling and easy to make. Vegan and gluten-free.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large yuca/cassava (peeled and cut into 1/2” cubes)
- 1 large sweet potato (peeled and cut into 1/2” cubes)
- 1 tablespoon olive oil
- 1 large onion (diced)
- 1 thumb ginger (minced)
- 1 teaspoon crushed red pepper
- ¼ teaspoon cayenne pepper
- 4 ounces tomato paste
- 3 cups water
- 2 tablespoons creamy peanut butter
- 4 ounces baby spinach (optional)
Instructions
- 1
In a large pot of boiling salted water, add the cassava and cook 10 minutes. Then add the sweet potatoes and cook with the cassava until fork tender, about 15 more minutes.
- 2
While the cassava and sweet potatoes are cooking, heat the olive oil and cook the onions until translucent, about 5 minutes. Add the ginger, crushed red pepper, cayenne pepper and tomato paste, and stir until well blended and fragrant, about 5 more minutes. Add the water and peanut butter and bring to a boil.
- 3
Transfer the boiled and drained cassava and sweet potatoes over the tomato sauce, add the spinach and stir to combine. Simmer for 10 minutes until the sauce reduces.