Chunks of cassava simmer in an African-style beef stew, absorbing all the spicy flavors from the broth.
1-1/2 pounds sweet cassava, peeled and cut into 1-inch chunks
Vegetable oil for frying
1-1/2 pounds lean, boneless beef, cut into 1-inch chunks
2 medium onions, coarsely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 teaspoon ground turmeric
3 cups beef broth
1 can (28 ounces) whole, peeled tomatoes, drained
Salt and freshly ground black pepper
1 cup coconut milk
4 green chilies, finely chopped
1/2 cup chopped fresh cilantro
1. Drop the cassava into a large pot of boiling, salted water and cook, uncovered, for 15 to 20 minutes or until tender when pierced.
2. Meanwhile, heat a thin layer of oil in a large skillet or Dutch oven. Add half the beef and stir over high heat until nicely browned. Transfer to a plate and repeat the procedure with the remaining beef.
3. Add more oil to the pan if necessary, and stir in the onions and garlic. Cover the pan and cook over low heat until the onions are tender. Sprinkle on the flour and turmeric and increase the heat to medium. Stir continuously until the mixture foams. pour in the beef broth. Return the beef to the pan and add the tomatoes, breaking them up with your fingers. Season with salt and pepper. Partially cover the pan and cook at a gentle bubble for 30 minutes.
4. Drain the cassava and add to the simmering mixture. Continue to cook, partially covered, for 30 to 45 minutes or until the beef is tender. Stir in the coconut milk, green chilies, and cilantro. Simmer until heated through, then serve piping hot.