Click on the image, above to submit to Pinterest.
Yebeh Stew
Yebeh Stew is a traditional Sierra Leonean recipe for a classic stew of cassavas, yams, chicken, onions, stock, spices and chillies. The full recipe is presented here and I hope you enjoy this classic Sierra Leonean version of: Yebeh Stew.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesSpice RecipesChicken RecipesFowl RecipesSierra-leone Recipes
Also written as ebeh, this is a classic stew from Sierra Leone. Yebe stew reflects the agricultural practices of the Mendes tribe, in that it basically combines cassavas, yams, chicken, onions, stock, chilli, and other traditional spices. The resulting dish is vibrant and savory.
Ingredients:
500g (1 lb) cassava, peeled and cubed
250g Yams, cut into rounds
250g Chicken, cut into serving-sized pieces
Two medium onions, chopped
4 garlic cloves
2 thumb-sized pieces of ginger, peeled and julienned
1 tbsp ground turmeric
2 tomatoes (blended to a smooth purée)
Whole Chillies (habaneros, typically)
Olive oil, palm oil or coconut oil
sea salt, to taste
1 bunch flat-leaf parsley
2 Maggi cubes (optional)
Method:
Place a large pan of water over medium heat. Crumble in the maggi cubes, bring to a boil and cook the chicken for about 20 minutes, until tender.
Bring another pan to a boil, season with salt and turmeric, add the cassava and cook for about 20 minutes, until tender. Use a third pan of salted water to boil the yam pieces for 25-30 minutes, until tender.
Once the chicken is tender drain, and transfer the cooking stock to a bowl then set aside.
Drain the cooked yams and cassava then set aside until they can be handled. Peel the yam rounds and cut into chunks.
Heat oil in another pan or wok and use to fry the onions, garlic and ginger for 1 minute. Add the tomato purée and stir-fry for 1 minute. Now add the boiled chicken and stir-fry for 3 minutes before adding the cassava, yams, whole chillies and enough of the reserved chicken stock to just cover.
Bring to a boil, stirring constantly. Taste and adjust the maggi cubes seasoning as needed. Continue cooking for 5 minutes then turn off the heat and stir in the chopped parsley. Continue cooking using the heat of the pan for 2 minutes.
If you like you food spicier you can mash in the whole chillies (one or both) at this point.
Serve hot, accompanied by rice.
