Kenyan · intermediate
Kenyan Coconut Cassava And Beef Stew
Tender beef chunks stewed with creamy cassava root and mild spices in a fragrant coastal coconut broth.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy Dutch oven over medium-high heat until hot.
- 02
Add beef chuck cubes in a single layer and sear for 6 minutes, turning occasionally until deep brown on all sides, then remove to a bowl.
- 03
Lower heat to medium, add chopped red onion and minced garlic to the pot, and cook for 4 minutes until softened.
- 04
Add chopped tomatoes and curry powder, stirring constantly for 3 minutes until tomatoes break down into a paste.
- 05
Return beef to the pot along with diced cassava root, unsweetened coconut milk, and halal beef broth, bringing the mixture to a simmer.
- 06
Reduce heat to low, cover tightly, and simmer for 30 minutes until beef and cassava are fork-tender and sauce has thickened.
A LITTLE KITCHEN KNOW-HOW
Root Vegetable Braising
Simmering starch-dense cassava directly in broth and coconut milk allows it to absorb liquid spices while naturally thickening the stew.
Notes from the kitchen
- Peel cassava thoroughly to remove both the outer brown bark and inner pink layer before dicing.
- Ensure cassava pieces are uniform in size so they cook evenly alongside the beef.
- Original home-cooking adaptation inspired by Kenyan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
