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.

Cassava and Spinach Stew (Ragoût de manioc et d'épinards)

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

  1. 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.
  2. Add the tomatoes, paprika, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  3. 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.
  4. Add the chopped spinach to the pot and cook for an additional 5 minutes, or until the spinach is wilted.
  5. Adjust the seasoning if needed, then remove from heat.
  6. 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