Fried Cassava and Peanut Stew with Ginger

Ingredients:

• 0.5 cup tomato puree
• 2 tbsp tomato paste
• 2 tbsp. natural sugar-free peanut butter
• 2 tablespoons chopped fresh ginger
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon fenugreek
• 1 teaspoon granulated garlic
• 1 tsp granulated onion
• 1 teaspoon ground allspice
• 3 cloves of garlic
• 1 small yellow onion, coarsely chopped
• Half a small habanero or Scotch Bonnet pepper, thinly sliced ​​and seeded, optional
• 0.5 cup grape seed oil
• 3 cups vegetable broth
• 1 sweet potato, finely diced
• 0.5 cups green bell pepper, diced
• 0.5 cup red bell pepper, diced
• 0.5 cups yellow bell pepper, diced
• 700 g cassava, peeled and cut into slices
• Green part of green onion, thinly sliced, for serving

Preparation:

1. In a food processor, combine tomato puree, tomato paste, peanut oil, ginger, turmeric, cumin, smoked paprika, chili powder, fenugreek, granulated garlic, granulated onion, allspice, garlic, yellow onion, habanero, if using, and 1/4 cup water and process until smooth.
2. Pour 3 tablespoons of grapeseed oil into a large saucepan and heat over medium-high heat. Add the blended paste and cook, stirring constantly, until dry and thick, 3–5 minutes.
3. Add the vegetable broth, stirring until smooth. Reduce heat and simmer until the liquid has reduced by about a third and has begun to thicken, 5–7 minutes. Add the sweet potatoes and all the bell peppers, season with salt and pepper, and simmer until the sweet potatoes are tender, about 15 minutes.
4. Meanwhile, heat a cast-iron skillet over medium heat. Add the remaining grapeseed oil and heat through. Fry the cassava slices, in batches if necessary, until golden brown, 5–7 minutes per side. Remove and season with salt.
5. Place in the oven at 120°C to keep warm until ready to serve. Divide the stew among plates, top with cassava. Sprinkle with green onions.