Cassava and Spinach Stew (Ragoût de manioc et d'épinards)
Ragoût de manioc et d'épinards, or Cassava and Spinach Stew, is a traditional dish from Malagasy cuisine that is hearty, flavorful, and easy to make. This stew is perfect for a cozy family dinner or a gathering with friends.
Ingredients
- 2 lbs cassava, peeled and cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, diced
- 1 bunch of spinach, washed and chopped
- 4 cups vegetable broth
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and ginger. Sauté until the onions are soft and translucent.
- Add the tomatoes, paprika, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Add the cassava chunks and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the cassava is tender.
- Add the chopped spinach to the pot and cook for an additional 5 minutes, or until the spinach is wilted.
- Adjust the seasoning if needed, then remove from heat.
- Serve the ragoût de manioc et d'épinards hot, with rice or crusty bread on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 10g
- Carbohydrates
- 45g
- Fat
- 8g
Supplies
Large pot Knife Cutting board Grater Measuring spoons Wooden spoon
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve the ragoût de manioc et d'épinards with a side of steamed rice and a fresh green salad.
Tips & tricks
Tips: You can add a splash of coconut milk for a creamier texture and a hint of sweetness to the stew.
Cost
$10