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Bogoya (cassava and beans): recipe illustration
Everyday meals

Bogoya (cassava and beans)

Bogoya is a hearty stew of cassava and beans simmered in a tomato sauce. Filling and inexpensive, it is much loved as a complete meal, usually served hot with its sauce and sometimes with posho.

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Ingredients

Ingredients

Spices & seasoning

Instructions

  1. If you're using dried beans, soak them overnight, then cook them for 1 hour in water until tender.
  2. Peel the cassava, cut it into large chunks and boil for 20 minutes until a fork goes through easily.
  3. Fry the sliced onion in the oil for 5 minutes, then add the diced tomatoes and let them break down.
  4. Add the cooked beans, the drained cassava and a glass of the cooking water.
  5. Simmer for 15 minutes over low heat, gently mashing a few pieces of cassava to thicken the sauce, then season with salt and serve hot.

Variations and tips

Quick version. Use canned beans and frozen pre-cooked cassava to save an hour of preparation.

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Original Ecomely recipe.