Years ago while living in West Africa, our cook taught me how to make this popular dish served in restaurants and at many cultural celebrations in West Africa. It has been a family favorite ever since.
Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
834 Calories
Recipe Instructions
Step 1
Heat vegetable oil in a large pot over medium-high heat. Cook potatoes and cassava in hot oil, turning occasionally, until browned on all sides, about 10 minutes. Transfer potatoes and cassava to a plate with a slotted spoon.
Step 2
Cook and stir onion in the same hot oil until translucent; add garlic and cook until fragrant, about 1 minute. Stir in diced tomatoes and tomato paste; cook until fully incorporated and hot, about 1 minute.
Step 3
Stir water, beef, cabbage, carrots, parsley, salt, and black pepper into tomato mixture; bring to a boil. Add potatoes and cassava, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
Step 4
Transfer vegetables and meat with a slotted spoon to a large bowl. Measure liquid in the pot, adding water as necessary to make 6 cups of liquid. Return 6 cups liquid to the pot, add rice, and bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 20 to 25 minutes.
Step 5
Spoon rice onto a platter and top with meat and vegetables.
Ingredients
2 teaspoons salt
½ teaspoon ground black pepper
2 cloves garlic, minced
1 onion, thinly sliced
1 tablespoon chopped fresh parsley
1 (6 ounce) can tomato paste
7 cups water
2 cups vegetable oil for frying
2 cups diced tomatoes
1 pound stew beef, cubed
4 large carrots, sliced
14 potatoes, cut into 1-inch chunks
1 cassava (manioc) root, peeled and cut into large chunks
