Yebeh

Name: Yebeh
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Sierra Leone
Ingredients: 400 g commercially fully cooked cassava ready to reheat, drained; not raw or merely frozen cassava; 400 g peeled sweet potato; 120 g sliced onion; 200 g chopped tomatoes; 25 ml food-grade red palm oil; 10 g grated ginger; 300 ml hot drinking water, adjust if needed; Small chilli piece, optional; Up to ½ teaspoon salt

🍠 Cassava and sweet-potato stew with tomato and red palm oil; four portions using fully cooked cassava.

Ingredients

400 g commercially fully cooked cassava ready to reheat, drained; not raw or merely frozen cassava
400 g peeled sweet potato
120 g sliced onion
200 g chopped tomatoes
25 ml food-grade red palm oil
10 g grated ginger
300 ml hot drinking water, adjust if needed
Small chilli piece, optional
Up to ½ teaspoon salt

Preparation

Check cassava is fully cooked and ready to reheat. Cut 2–3 cm pieces, remove any central fibres. Dice sweet potato 2 cm.

Gently heat oil. Soften onion five minutes; stir ginger and optional chilli one minute.

Cook tomatoes seven minutes, stirring. Add 300 ml hot water and sweet potato.

Partly cover and simmer fifteen minutes until almost tender; add a little hot water if drying.

Add already cooked cassava. Simmer at least seven minutes or longer as its label requires, until hot throughout. Mash a few sweet-potato cubes to thicken.

Taste, adjust salt, remove whole chilli if used and serve four hot portions. Extend cooking if necessary; this simmer is not a treatment for raw cassava.