RECIPE
12-08-2021 by redazione
Throughout sub-Saharan Africa, tapioca (cassava) and sweet potato are used as side dishes for stews with tomato sauce. In inland regions, these dishes are based on ox or goat meat, while at sea, fish specialities are favoured, which are often cheaper sources of livelihood.
This recipe is also prepared in the Indian Ocean region of East Africa, and squid can also be alternated with octopus.
INGREDIENTS FOR 4 PEOPLE
800 g cleaned squid
500 g tapioca
500 g sweet potatoes
500 g tomato sauce (8 ripe tomatoes or passata)
2 cloves of garlic
A small bunch of parsley or coriander (to taste)
One teaspoon sweet paprika (Spanish paprika)
Olive oil, salt to taste
PREPARATION
Boil the tapioca and sweet potatoes separately with salt until soft when touched with a fork.
Finely chop the garlic, put it in a large pan with olive oil and let it brown, then add the squid cut into rings, cook for 10 minutes, then add the tomato sauce previously blanched and sweet paprika and let it cook for another 15 minutes, then add plenty of finely chopped parsley, tapioca and sweet potatoes cut into cubes. Leave to cook for a further 5 minutes.
This dish can be accompanied by chapati, which can also be placed on the same plate as the stew.
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