Entree: Malawi – Cassava with Beans (Hearty Malawian stew of boiled cassava combined with a spiced tomato and peanut seasoned bean stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) cassava (yucca), peeled and cut into 2-inch (5 cm) chunks
- 1 1/2 cups (300 g) dried red kidney beans, soaked overnight and drained
- 4 cups (960 ml) water for cooking beans
- 2 tbsp (30 ml) vegetable oil
- 1 large onion (about 150 g), finely chopped
- 3 cloves (9 g) garlic, minced
- 1 small fresh chili (about 5 g), finely chopped, or to taste
- 14 oz (400 g) canned diced tomatoes
- 1/2 cup (120 g) smooth peanut butter (groundnuts)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cups (480 ml) water or light stock for the stew
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Place the drained soaked beans in a pot with 4 cups (960 ml) fresh water, bring to a boil, then reduce heat and simmer until just tender, about 45–60 minutes depending on bean age; drain and set aside, reserving a cup of the bean cooking liquid.
2. While beans cook, place cassava chunks in a separate pot, cover with water, bring to a boil, and simmer until cassava is fork-tender and the center is no longer fibrous, about 20–30 minutes. Drain and set aside.
3. In a large skillet or heavy pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 6 minutes. Add the garlic and chopped chili and cook 1 minute.
4. Stir in the diced tomatoes, ground cumin, and paprika; simmer 5 minutes to meld flavors. Add the cooked beans, 2 cups (480 ml) water or stock, and the reserved bean cooking liquid if desired for extra flavor. Bring to a simmer.
5. Whisk the peanut butter with a little hot liquid from the pot until smooth, then stir into the bean mixture. Simmer gently for 10–15 minutes until the stew is thickened and flavors are balanced. Add salt and pepper to taste.
6. Add the cooked cassava to the bean stew and simmer together 5 more minutes so the cassava absorbs the sauce. Mash a few cassava pieces lightly against the side of the pot to thicken if desired.
7. Serve hot, garnished with chopped parsley or cilantro. This dish can be eaten on its own or alongside nshima or rice.