As the chilly evenings settle in, there’s nothing quite like the comforting embrace of a delicious stew to warm your soul. I stumbled into the delightful combination of pan-roasted cassava and ginger-peanut stew on a particularly busy weeknight. After wrestling with yet another uninspiring takeout option, I craved something wholesome and hearty. This dish transformed my kitchen into a sanctuary filled with tantalizing aromas and vibrant colors, where each bite felt like a hug.
Imagine sinking your fork into crispy-cooked cassava, paired with a rich, creamy stew infused with the zest of fresh ginger and the comforting depth of peanut butter. It’s easy to prepare, making it ideal for both novice cooks and seasoned chefs. Better yet, it’s incredibly versatile, allowing for a delightful mix of vegetables based on your pantry’s whims. So, let’s dive into this joyful journey of flavor as we create a pan-roasted cassava with ginger-peanut stew delight that you and your loved ones will adore!
Why will you love this Pan-Roasted Cassava with Ginger-Peanut Stew?
Comforting Warmth: This dish wraps you in a cozy embrace with its rich, creamy stew and perfectly cooked cassava, perfect for chilly evenings.
Adventurous Flavors: Infused with fresh ginger and peanut butter, it offers a unique flavor profile that excites the palate.
Quick & Easy: Ready in under an hour, it’s a time-saving meal that doesn’t sacrifice taste for convenience.
Versatile & Customizable: Feel free to swap in your favorite vegetables or adjust spice levels, making it truly your own.
Family-Friendly: Loved by all ages, it’s a wholesome alternative to fast food, ensuring a nutritious meal for the whole family.
Eye-Catching Presentation: The colorful medley of vegetables and golden cassava create a visually stunning dish that’s sure to impress.
Pan-Roasted Cassava with Ginger-Peanut Stew Ingredients
For the Stew Base
• Tomato Purée – A rich base for the stew; substitute with crushed tomatoes for a different flavor.
• Tomato Paste – Adds depth and richness; can be omitted for a lighter stew.
• Unsweetened All-Natural Peanut Butter – Provides creaminess and flavor; replace with tahini for a nut-free option.
• Fresh Ginger – Adds warmth and aroma; ground ginger works in a pinch.
• Turmeric Powder – Imparts a vibrant color; it’s optional but beneficial.
• Ground Cumin – Contributes an earthy flavor; coriander can serve as a substitute.
• Smoked Paprika – Delivers a smoky essence; sweet paprika can be used instead.
• Chili Powder – Introduces heat; adjust according to your spice tolerance.
• Fenugreek – Offers a unique taste; feel free to omit if unavailable.
• Granulated Garlic & Onion – Enhance the overall flavor; fresh versions can be great as well.
• Ground Allspice – Adds complexity; cloves can work in its place.
For the Vegetables
• Large Sweet Potato – The main vegetable in the stew; replace with butternut squash for a twist.
• Diced Bell Peppers (Green, Red, Yellow) – Provide sweetness and color; substitute with zucchini or carrots if preferred.
• Yellow Onion – A base flavor; shallots or leeks make good alternatives.
• Habanero or Scotch Bonnet Pepper – Adds an optional kick; can be omitted for milder flavor.
For Cooking & Garnishing
• Grapeseed Oil – A great choice for frying; olive oil works too.
• Vegetable Stock – Adds moisture and flavor; can substitute with chicken stock if desired.
• Kosher Salt & Freshly Ground Black Pepper – Season to taste for the perfect balance.
• Cassava (cut into rounds) – The star of the dish to fry, or use potatoes if cassava isn’t available.
• Scallion Greens (for garnish) – Adds freshness and color; cilantro can also enhance the presentation.
This Pan-Roasted Cassava with Ginger-Peanut Stew is sure to delight your taste buds with both its flavor and heartwarming essence!
How to Make Pan-Roasted Cassava with Ginger-Peanut Stew
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Blend Ingredients: In a food processor, combine the tomato purée, tomato paste, peanut butter, fresh ginger, turmeric, cumin, smoked paprika, chili powder, fenugreek, garlic, onion, allspice, and the optional habanero with 1/4 cup of water until smooth. This rich blend will serve as the flavorful backbone of your stew.
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Cook Paste: In a Dutch oven over medium-high heat, heat some grapeseed oil and cook the blended mixture until it thickens and becomes dry, stirring occasionally for about 3-5 minutes. Enjoy the tantalizing aroma filling your kitchen!
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Add Stock: Carefully stir in the vegetable stock and simmer for 5-7 minutes until it reduces and thickens. This step brings all the flavors together into a harmonious stew.
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Cook Vegetables: Add in the sweet potatoes and bell peppers, seasoning with salt and pepper. Cook until the vegetables are tender, which should take around 15 minutes. The colors will become vibrant, and the flavors will meld beautifully.
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Fry Cassava: In a cast-iron skillet, heat the remaining oil and fry the cassava rounds in batches until they turn golden brown, approximately 5-7 minutes per side. Keep them warm in a low oven to maintain their crispiness.
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Plate Dish: To serve, ladle the thick stew onto plates and top with the crispy fried cassava. Garnish with scallion greens for a splash of color and freshness.
Optional: Serve with a side of rice or quinoa for added heartiness.
Exact quantities are listed in the recipe card below.
Expert Tips for Pan-Roasted Cassava with Ginger-Peanut Stew
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Ingredient Quality: Use fresh, high-quality ingredients for the best flavor. This ensures that your pan-roasted cassava with ginger-peanut stew delivers maximum deliciousness!
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Avoid Mushy Veggies: Keep an eye on your sweet potatoes and bell peppers to prevent overcooking. They should be tender yet retain a little bite for optimal texture.
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Fry in Batches: Fry cassava rounds in small batches to maintain consistent cooking. This prevents steaming and helps achieve that golden-brown crispiness you’re after.
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Adjusting Spice: When adding chili powder or habanero, start with a little and taste as you go. This way, you can control the heat without overwhelming the stew’s flavor.
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Thickening the Stew: If your stew isn’t thick enough, simmer it uncovered for a few extra minutes. This allows excess moisture to evaporate, concentrating those wonderful flavors.
How to Store and Freeze Pan-Roasted Cassava with Ginger-Peanut Stew
Fridge: Store your prepared stew in an airtight container for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if it thickens too much.
Freezer: For longer storage, freeze the stew in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Cassava Storage: Keep any leftover fried cassava in a separate airtight container for about 2 days. Reheat in the oven to restore crispiness, avoiding microwave use.
Make-Ahead Tip: You can prepare the stew base ahead of time and freeze it, then simply fry fresh cassava right before serving, ensuring a delightful meal whenever you wish!
Pan-Roasted Cassava with Ginger-Peanut Stew Variations
Feel free to get creative and make this dish truly your own with these delightful twists!
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Nut-Free: Substitute unsweetened peanut butter with tahini or sunflower seed butter for a creamy base without nuts. This will still maintain a lovely texture in your stew.
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Extra Veggies: Swap in zucchini, spinach, or carrots to boost nutrition and flavor. Mixing different vegetables can make every batch uniquely delicious!
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Flavorful Herbs: Add fresh cilantro or basil as a garnish for a burst of fresh flavor. These herbs will elevate the aroma and add a delightful brightness to each bite.
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Spice It Up: If you’re craving more heat, consider adding a pinch of cayenne pepper or some red pepper flakes. This will kick the spice level up a notch while keeping the rich flavors intact.
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Sweet Potato Alternatives: Replace sweet potatoes with butternut squash or regular potatoes for a different texture and taste. Each option brings its own character to the dish, creating fun variety!
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Coconut Cream: Stir in a couple of tablespoons of coconut cream for an extra layer of richness. It adds a subtle sweetness that beautifully enhances the stew’s flavors.
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Protein Boost: Include cooked chickpeas or lentils for added heartiness and nutrition. They’ll complement the flavors beautifully while making it a fulfilling meal on its own.
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Sweet & Savory Twist: Add a splash of lime juice just before serving to brighten the dish with a hint of zesty freshness. It’s a simple way to contrast the creamy peanut richness of the stew.
Make Ahead Options
These Pan-Roasted Cassava with Ginger-Peanut Stew are perfect for busy weeknights! You can prepare the ginger-peanut stew base up to 3 days in advance; simply store it in an airtight container in the refrigerator. To maintain the rich, creamy texture, avoid adding the cassava until you’re ready to serve. The crispy cassava can be fried up to 24 hours ahead; just refrigerate them after cooking and reheat in the oven for 10 minutes before plating to restore their crunch. When you’re ready to enjoy this comforting dish, reheat the stew on the stovetop, add the freshly fried cassava, and garnish with scallion greens for a delicious, time-saving meal that feels homemade!
What to Serve with Savory Pan-Roasted Cassava with Ginger-Peanut Stew Delight?
Elevate your meal with perfect pairings that complement the aromatic flavors of your hearty stew.
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Fluffy Quinoa: This light grain absorbs the spices beautifully, adding a nutty flavor while boosting protein content.
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Steamed Broccoli: Bright green and slightly crunchy, it adds a fresh touch to the rich stew, balancing flavors and enhancing nutrition.
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Garlic Bread: The buttery, garlic-infused bread is perfect for mopping up every bit of the creamy ginger-peanut sauce, adding a delightful crunch.
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Crispy Fried Plantains: Sweet meets savory as the caramelized plantains beautifully contrast the stew’s warmth, rounding out your meal with tropical flair.
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Coconut Rice: Creamy and mildly sweet, coconut rice enhances the dish’s flavors, creating an island vibe that pairs exceptionally well with the stew.
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Mixed Green Salad: Tossed in a light vinaigrette, the crisp greens add a refreshing contrast to the hearty meal, ensuring a well-rounded dining experience.
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Chilled Sparkling Water: Effervescent and refreshing, it cleanses the palate between bites, complementing the flavors without overpowering the dish.
Treat your family and friends to these delightful sides, turning your comforting stew into a full feast they’ll remember!
Pan-Roasted Cassava with Ginger-Peanut Stew Recipe FAQs
What kind of cassava should I use?
I recommend selecting fresh cassava that is firm and free of dark spots or blemishes. If it’s your first time, look for vibrant, smooth skin—this ensures it’s fresh and will fry beautifully!
How should I store leftovers of the Pan-Roasted Cassava with Ginger-Peanut Stew?
Store your delicious stew in an airtight container in the fridge, where it will keep well for up to 3 days. When you reheat, consider adding a splash of water to restore the creamy consistency.
Can I freeze the Pan-Roasted Cassava with Ginger-Peanut Stew?
Absolutely! For longer storage, freeze the stew in freezer-safe containers for up to 3 months. Just remember to thaw it overnight in the fridge before reheating to enjoy its tasty goodness again.
What do I do if my sweet potatoes are mushy?
If you find your sweet potatoes are mushy after cooking, it’s essential to monitor their cooking time closely next time. Aim for about 15 minutes until they’re tender but still hold their shape. If they do get mushy, try adding them back to the pot with a little extra stock and simmer uncovered to achieve a thicker stew.
What if I have nut allergies? Can I still make this dish?
No problem! You can substitute the unsweetened all-natural peanut butter with tahini for a nut-free option. Sunflower seed butter works as well, providing a similar creaminess without any allergens.
How can I enhance the flavor of the stew further?
If you want to elevate the flavors of your Ginger-Peanut Stew, consider adding a splash of soy sauce or a tablespoon of lime juice while it simmers. You can also experiment with additional herbs like cilantro or parsley for a fresh touch right before serving!
Pan-Roasted Cassava with Ginger-Peanut Stew for Cozy Nights
Ingredients
Equipment
Method
- In a food processor, combine the tomato purée, tomato paste, peanut butter, fresh ginger, turmeric, cumin, smoked paprika, chili powder, fenugreek, garlic, onion, allspice, and the optional habanero with 1/4 cup of water until smooth.
- In a Dutch oven over medium-high heat, heat some grapeseed oil and cook the blended mixture until it thickens and becomes dry, stirring occasionally for about 3-5 minutes.
- Carefully stir in the vegetable stock and simmer for 5-7 minutes until it reduces and thickens.
- Add in the sweet potatoes and bell peppers, seasoning with salt and pepper. Cook until the vegetables are tender, which should take around 15 minutes.
- In a cast-iron skillet, heat the remaining oil and fry the cassava rounds in batches until they turn golden brown, approximately 5-7 minutes per side.
- To serve, ladle the thick stew onto plates and top with the crispy fried cassava. Garnish with scallion greens for a splash of color and freshness.