Smoky Brazilian Sausage Stew with Cassava

Name: Smoky Brazilian Sausage Stew with Cassava
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: Smoked Brazilian sausage; Olive oil; Onion; Garlic; Red bell pepper; Smoked paprika; Cayenne pepper; Salt; Black pepper; Cassava; Salt; Water; Diced tomatoes; Tomato paste; Chicken stock; Bay leaves; Fresh parsley; Lime

A hearty touch of Brazil in a bowl

This deliciously rich stew combines the smoky flavors of sausage with the earthiness of cassava, creating a perfect comforting meal ideal for a cool evening.

2 h 30 min
6
Intermediate

Ingredients

For the Stew Base

Smoked Brazilian sausage

500g, sliced

Olive oil

2 tablespoons

Onion

1 large, chopped

Garlic

3 cloves, minced

Red bell pepper

1, chopped

Smoked paprika

1 teaspoon

Cayenne pepper

1/2 teaspoon

Salt

To taste

Black pepper

To taste

For the Cassava

Cassava

1 kg, peeled and cut into chunks

Salt

1 teaspoon

Water

Enough to cover the cassava

For the Tomato Mixture

Diced tomatoes

1 can (400g)

Tomato paste

2 tablespoons

Chicken stock

2 cups

Bay leaves

2 leaves

For the Finishing Touch

Fresh parsley

1/2 cup, chopped

Lime

1, cut into wedges

Preparation

Preparing the Cassava

Boil the cassava

Add cassava to a large pot and cover with water and salt.

Simmer until tender

Bring to a boil, then reduce heat and simmer until tender, about 30 minutes.

Drain cassava

Drain and set aside.

Preparing the Stew Base

Heat the oil

Heat olive oil in a large pot over medium heat.

Brown the sausage

Add sausage slices and sauté until they start to brown.

Cook the vegetables

Stir in onion, garlic, and red bell pepper, cooking until softened.

Avoid overcooking the vegetables at this stage to keep flavors vibrant. Pro Tip: Gently toasting the paprika for a few seconds enhances the flavor depth.

Cooking Process

Stew Activation

Add paprika, cayenne, salt, and pepper, then stir to coat the sausage and vegetables thoroughly.

Tomato Integration

Incorporate diced tomatoes, tomato paste, chicken stock, and bay leaves.

Cassava Incorporation

Once the stew has simmered for about an hour, fold in the cooked cassava.

Timing: Sautéing Phase: 15 minutes; Stewing Phase: 1 hour 15 minutes. Heat Guide: Initial Sauté: Medium heat; Simmering: Low heat.

Plating & Serving