After a long week of predictable takeout and bland meals, I found myself craving something vibrant and exciting to brighten my dinner table. That’s when I stumbled upon this delightful recipe for Pan-Roasted Cassava with Ginger-Peanut Stew. Picture this: the warm, earthy scent of ginger mingling with rich peanuts wafts through your kitchen, instantly lifting your spirits and sparking your appetite.
No fancy equipment required—just a few staple ingredients you can find in your pantry, along with some fresh vegetables that can take center stage. This dish beautifully combines the fluffy, golden cassava with a hearty, flavor-forward stew that’s not only nourishing but also incredibly versatile. It’s perfect for impressing guests or making family meals feel special again. In just a few simple steps, you can create a wholesome, homemade dish that will make fast food seem like a distant memory. Ready to dive in? Let’s cook!
Why is Pan-Roasted Cassava with Ginger-Peanut Stew a Must-Try?
Vibrant Flavors: This dish brings together the warm taste of ginger and the nutty richness of peanuts for an unforgettable flavor explosion.
Easy Preparation: With simple steps and accessible ingredients, even novice cooks can create a restaurant-quality meal.
Comforting Texture: The fluffy, golden cassava perfectly complements the hearty, savory stew, making each bite a delightful experience.
Versatile Dish: Pair it with various proteins or enjoy it vegetarian; this recipe suits any dietary preference.
Crowd-Pleaser: Whether you’re hosting friends or cozying up with family, this wholesome dish is sure to impress everyone at the table!
Ingredients for Pan-Roasted Cassava with Ginger-Peanut Stew
Elevate your dinner with this deliciously vibrant recipe!
For the Stew
- Tomato purée – adds a rich base and vibrant color to the stew.
- Tomato paste – intensifies the tomato flavor for a deeper taste.
- Unsweetened all-natural smooth peanut butter – infuses the stew with creamy, nutty goodness.
- Chopped fresh ginger – brightens the flavors with a zing of freshness.
- Turmeric powder – imparts a warm, earthy depth and beautiful golden hue.
- Ground cumin – adds a warm, slightly nutty flavor that complements the peanuts.
- Smoked paprika – brings a subtle smokiness to enhance the stew’s richness.
- Chili powder – adds a hint of heat to excite the palate.
- Fenugreek – contributes a slightly sweet, nutty flavor that pairs perfectly with peanuts.
- Granulated garlic – enhances the savory profile without overpowering the dish.
- Granulated onion – adds depth and sweetness to the stew.
- Ground allspice – introduces warm, aromatic notes reminiscent of comfort food.
- Fresh cloves of garlic – offer fresh flavor that elevates the overall taste.
- Small yellow onion – brings sweetness and a solid base flavor to the stew.
- Habanero or Scotch bonnet pepper (optional) – adds a fiery kick for heat lovers.
- Grapeseed oil – a neutral oil ideal for cooking the stew without altering flavors.
- Vegetable stock – provides a rich, savory liquid base for simmering.
- Sweet potato – adds creaminess and natural sweetness to balance the flavors.
- Diced green, red, and yellow bell peppers – bring color and crunch for added texture.
- Kosher salt – enhances all the flavors in the dish.
- Freshly ground black pepper – adds warmth and depth.
For the Cassava
- Cassava, peeled and cut into rounds – the star of the dish, providing fluffiness and fulfilling bite.
For Garnish
- Scallion greens, thinly sliced – a fresh, vibrant touch that brightens up each serving.
How to Make Pan-Roasted Cassava with Ginger-Peanut Stew
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Blend Ingredients: Start by placing the tomato purée, tomato paste, peanut butter, ginger, turmeric, cumin, smoked paprika, chili powder, fenugreek, granulated garlic, granulated onion, allspice, fresh garlic, yellow onion, and optional pepper in a food processor. Add 1/4 cup water and blend until you achieve a smooth paste.
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Cook the Paste: In a Dutch oven over medium-high heat, pour in 3 tablespoons of grapeseed oil. Add your blended paste and continuously stir it for about 3 to 5 minutes, until it thickens and becomes dry.
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Simmer the Stew: Pour in the vegetable stock, stirring to combine. Lower the heat and let the mixture simmer for about 5 to 7 minutes, reducing it by a third and thickening the stew.
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Add Vegetables: Toss in the diced sweet potato and the colorful bell peppers. Season with salt and pepper, then cook until the sweet potato is tender, which should take approximately 15 minutes.
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Fry the Cassava: In a cast-iron skillet over medium heat, heat the remaining grapeseed oil. Fry the cassava rounds until they’re golden brown, about 5 to 7 minutes per side. Remove from heat and sprinkle with salt. To keep warm, place the cassava in an oven set to 250°F.
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Serve: To plate, ladle the stew into serving bowls and top with the fried cassava. Finish with a sprinkle of thinly sliced scallion greens for a burst of freshness.
Optional: Drizzle a little extra peanut butter over the top for added creaminess.
Exact quantities are listed in the recipe card below.
Expert Tips for Pan-Roasted Cassava with Ginger-Peanut Stew
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Use High-Quality Ingredients: Choose fresh vegetables and quality peanut butter to truly elevate the flavor of your stew.
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Avoid Overcooking: Keep an eye on the sweet potatoes; you want them tender but not mushy. They should hold their shape for a delightful texture.
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Adjust Spice Levels: If you’re sensitive to heat, remember to taste as you go. You can always reduce the amount of chili powder or omit the habanero for a milder stew.
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Perfect Cassava Texture: Fry the cassava until golden brown, ensuring it has a crispy exterior and fluffy interior. Undercooking will leave it starchy and not as enjoyable.
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Garnish and Serve: Momentarily let the dish sit once plated; the flavors meld beautifully. Add scallions just before serving for a fresh punch.
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Experiment with Veggies: Feel free to add or substitute your favorite vegetables to the stew, making this recipe versatile and tailored to your taste.
What to Serve with Pan-Roasted Cassava with Ginger-Peanut Stew?
Create a colorful and satisfying meal that balances flavors and brings your family together.
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Coconut Rice: The subtle sweetness of coconut rice complements the hearty stew beautifully, adding a creamy contrast with every bite.
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Grilled Vegetables: Seasonal grilled veggies bring char and smokiness, rounding out the meal with a pleasant crunch. This vibrant pairing enhances freshness.
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Chickpea Salad: A light chickpea salad with lemon and herbs adds a refreshing element that contrasts the richness of the stew. It’s nutritious and zesty!
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Spiced Flatbreads: Warm, spiced flatbreads are perfect for scooping up the stew, providing a chewy texture that enhances the dining experience.
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Tangy Yogurt Dip: A cool yogurt dip with a sprinkle of spices offers a delightful creaminess that tempers the warmth of the stew. It’s a refreshing addition to each bite.
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Herbal Iced Tea: Pair your meal with a refreshing herbal iced tea. Its lightness and flavor will cleanse your palate between bites, keeping the dining experience lively.
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Chocolate Avocado Mousse: For dessert, a rich chocolate avocado mousse provides a luxurious finish that complements the dish’s nuttiness and leaves everyone longing for more.
How to Store and Freeze Pan-Roasted Cassava with Ginger-Peanut Stew
Fridge: Store any leftover stew in an airtight container for up to 5 days. Let it cool completely before refrigerating to maintain freshness.
Freezer: For longer storage, freeze the stew in portions for up to 3 months. Use freezer-safe containers or bags, removing as much air as possible to prevent freezer burn.
Reheating: To enjoy the stew again, thaw overnight in the fridge. Reheat gently on the stove or in the microwave until heated through. For the cassava, reheat in a skillet for a crispy finish.
Pan-Roasted Cassava with Ginger-Peanut Stew Variations & Substitutions
Ready to make this dish your own? There are countless ways to elevate and adapt the flavors and textures of this delightful stew!
- Vegan: Substitute peanut butter with tahini and ensure vegetable stock is truly plant-based for a creamy blend without animal products.
- Nut-Free: Swap out peanut butter with sunflower seed butter to keep the creamy goodness while avoiding allergens.
- Spicy Kick: Add extra heat by incorporating diced fresh jalapeños or sriracha to the stew for an intense flavor boost.
- Vegetable Medley: Mix in other fresh veggies like carrots, zucchini, or spinach to enhance the nutrition and color of the stew. Embrace creativity and customize the mix to suit your family’s favorites!
- Hearty Protein: For a more filling meal, add cooked chickpeas or lentils, allowing them to simmer and absorb that rich, nutty stew flavor.
- Coconut Cream: Stir in a splash of coconut milk towards the end for a luscious, tropical twist that complements the spices beautifully.
- Herb Infusion: Fresh herbs like cilantro or parsley can lend a fresh, fragrant touch right before serving, adding a pop of flavor and color.
- Dairy Option: If you prefer a creamier stew, a dollop of sour cream or Greek yogurt can add a tangy richness.
Enjoy discovering the endless possibilities while making this dish sing to your taste buds!
Make Ahead Options
These Pan-Roasted Cassava with Ginger-Peanut Stew are perfect for meal prep, allowing you to enjoy a homemade meal with minimal hassle! You can prepare the ginger-peanut stew base up to 3 days in advance; simply blend all the ingredients and store the cooked paste in an airtight container in the refrigerator. To maintain quality, let it cool completely before sealing. When you’re ready to serve, heat the stew on the stovetop, add the diced vegetables, and let it simmer until heated through and the sweet potatoes are tender. Fry the cassava and serve atop the stew for a delightful, quick weeknight dinner that’s just as delicious as if you made it fresh that evening!
Pan-Roasted Cassava with Ginger-Peanut Stew Recipe FAQs
How do I select the best cassava?
Absolutely! When selecting cassava, look for firm, smooth roots without dark spots or blemishes. A fresh cassava should feel heavy for its size and have a clean, pleasant earthy aroma. If possible, choose cassava that’s been stored in a cool area, as this will help preserve its quality.
How should I store leftovers of the stew?
You can store leftover Pan-Roasted Cassava with Ginger-Peanut Stew in an airtight container for up to 5 days in the fridge. To prevent spoilage, let the stew cool to room temperature before sealing it up. Make sure to label the container with the date to keep track of freshness!
Can I freeze the stew?
Absolutely! For longer storage, freeze the stew in portioned, freezer-safe containers or resealable bags for up to 3 months. Before freezing, cool the stew completely, then pour into your containers, removing as much air as possible to avoid freezer burn. When you’re ready to enjoy it, thaw overnight in the fridge before reheating.
What if my stew is too thick?
If you find your stew is thicker than you’d like, don’t worry! Simply add a splash of vegetable stock or water while heating it up to reach your desired consistency. Stir well to ensure all the flavors blend beautifully. Remember, you can always adjust the seasoning afterwards to allow for the added liquid.
Is this dish suitable for people with peanut allergies?
Very! If you’re cooking for someone with peanut allergies, you can easily substitute the unsweetened all-natural smooth peanut butter with sunbutter or almond butter. Both alternatives maintain a creamy texture and rich flavor, though the final taste will differ slightly. Always check labels if using commercial products to ensure they’re allergen-free.
Can I prepare the cassava ahead of time?
Certainly! For best results, you can prepare the cassava by peeling and cutting it into rounds ahead of time. Store the pieces in cold water in the fridge to prevent browning, and use them within 1-2 days. Just remember to drain and dry them well before frying for that perfect golden-brown crust.
Savor Pan-Roasted Cassava with Ginger-Peanut Stew Delight
Ingredients
Equipment
Method
- Blend Ingredients: Start by placing the tomato purée, tomato paste, peanut butter, ginger, turmeric, cumin, smoked paprika, chili powder, fenugreek, granulated garlic, granulated onion, allspice, fresh garlic, yellow onion, and optional pepper in a food processor. Add 1/4 cup water and blend until you achieve a smooth paste.
- Cook the Paste: In a Dutch oven over medium-high heat, pour in 3 tablespoons of grapeseed oil. Add your blended paste and continuously stir it for about 3 to 5 minutes, until it thickens and becomes dry.
- Simmer the Stew: Pour in the vegetable stock, stirring to combine. Lower the heat and let the mixture simmer for about 5 to 7 minutes, reducing it by a third and thickening the stew.
- Add Vegetables: Toss in the diced sweet potato and the colorful bell peppers. Season with salt and pepper, then cook until the sweet potato is tender, which should take approximately 15 minutes.
- Fry the Cassava: In a cast-iron skillet over medium heat, heat the remaining grapeseed oil. Fry the cassava rounds until they’re golden brown, about 5 to 7 minutes per side. Remove from heat and sprinkle with salt.
- Serve: To plate, ladle the stew into serving bowls and top with the fried cassava. Finish with a sprinkle of thinly sliced scallion greens for a burst of freshness.