West Africa has no shortage of long-simmered stews made with an dizzying variety of both cultivated and foraged greens.
Tag: Cassava
Hakô Bantara
Sopa de Caracol
(Honduran conch and vegetable soup)
The Garifuna people of Honduras’ Caribbean coast cook up conch in a coconut-scented broth with chunks of tomato, plantain and yuca root.
Sancocho
(Latin root vegetable stew)
Sancocho is a nourishing stew popular throughout the Latin World. It originated in Spain’s Canary Islands where is is a simple and spicy fish and potato stew.
Muchines de Yuca
(Ecuadorian stuffed and fried cassava balls)
Muchines de yuca are tasty cassava balls with a crunchy outside protecting a soft, savory filling. Serve as an appetizer or as a side dish topped with little ají hot pepper sauce.
Bammy
(Jamaican cassava flatbread)
Bammy, or bammie, is a cassava bread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants.
Baho
(Nicaraguan beef, plantains and yuca steamed in banana leaves)
Baho, or vaho, is one of the cornerstones of Nicaraguan cuisine. Beef, plantains and yuca (cassava) are wrapped in banana leaves and steamed over water in a large pot.
Fufu
(West African mashed yams)
Fufu is a mash of yams or other starches that is served in West Africa as an accompaniment to meat or vegetable stews.
Encebollado Ecuatoriano
(Ecuadorian fish and onion stew)
Pickled onions add a pleasant tang to this fresh fish stew recipe from the coastal region of Ecuador.
Pão de Queijo
(Brazilian cheese buns)
Pães de queijo are tasty little cheese buns popular in Brazil. They are made with cassava flour, which gives them an interesting taste and texture and makes them a gluten-free treat.
Olla de Carne
(Costa Rican beef and vegetable stew)
As a dish of beef and vegetables with broth, olla de carne is likely based on a similar meal from Spain, called olla podrida.