Fijian Chicken and Cassava Stew
A comforting and hearty stew featuring tender chicken pieces simmered with starchy cassava in a savory broth, infused with aromatic Fijian spices. This dish is a staple in Fijian homes, perfect for a filling meal.
🧂 Ingredients
- 1 kg Chicken pieces(bone-in, cut into serving sizes (thighs and drumsticks recommended))
- 500 g Cassava(peeled and cut into 1-inch cubes)
- 2 tablespoons Vegetable oil
- 2 medium Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 2 tablespoons Fijian Masala spice blend(or a blend of cumin, coriander, turmeric, ginger, and a pinch of chili)
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 4 cups Water or chicken broth
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces with salt and pepper.
💡 Tip: Allow chicken to sit with seasoning for at least 10 minutes. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 3
Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.
- 4
Add minced garlic and grated ginger, and sauté for another minute until fragrant.
- 5
Stir in the Fijian Masala spice blend and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant.
- 6
Return the browned chicken to the pot. Add the cubed cassava, soy sauce, and water or chicken broth. Bring to a boil.
💡 Tip: Ensure cassava is fully submerged in liquid. - 7
Reduce heat to low, cover the pot, and simmer for 45-60 minutes, or until the chicken is tender and the cassava is cooked through and soft.
- 8
Season with additional salt and pepper to taste. Garnish with fresh cilantro before serving.
💡 Tip: The stew should have a thick, rich consistency. If too thin, simmer uncovered for a few more minutes.
💡 Pro Tips
- ✓Cassava can be substituted with taro (dalo) or potatoes if unavailable.
- ✓For a spicier stew, add a chopped chili pepper along with the garlic and ginger.
- ✓Serve hot with steamed rice or roti.
🔄 Variations
- Add other root vegetables like sweet potatoes or yams.
- A splash of coconut milk can be added in the last 15 minutes of cooking for a creamier stew.