West Africa has no shortage of long-simmered stews made with an dizzying variety of both cultivated and foraged greens.
Tag: Cassava
Sopa de Caracol
The Garifuna people of Honduras’ Caribbean coast cook up conch in a coconut-scented broth with chunks of tomato, plantain and yuca root.
Sancocho
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
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
Bammy, or bammie, is a cassava bread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants.
Baho
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
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
Pickled onions add a pleasant tang to this fresh fish stew recipe from the coastal region of Ecuador.
Pão de Queijo
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
As a dish of beef and vegetables with broth, olla de carne is likely based on a similar meal from Spain, called olla podrida.