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West African yabeh recipe
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5 from 10 votes


This delicious West African yabeh is a cassava and sweet potato spiced stew that's hearty, filling and easy to make. Vegan and gluten-free.
Course Main Course
Cuisine African
Diet Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 222kcal
Author Yumna Jawad


  • 1 large yuca/cassava peeled and cut into 1/2” cubes
  • 1 large sweet potatoe peeled and cut into 1/2” cubes
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 thumb ginger minced
  • 1 teaspoon crushed red pepper
  • ¼ teaspoon cayenne pepper
  • 4 ounces tomato paste
  • 3 cups water
  • 2 tablespoons peanut butter
  • 4 ounces baby spinach optional


  • In a large pot of boiling salted water, add the cassava and cook 10 minutes. Then add the sweet potatoes and cook with the cassava until fork tender, about 15 more minutes.
  • While the cassava and sweet potatoes are cooking, heat the olive oil and cook the onions until translucent, about 5 minutes. Add the ginger, crushed red pepper, cayenne pepper and tomato paste, and stir until well blended and fragrant, about 5 more minutes. Add the water and peanut butter and bring to a boil.
  • Transfer the boiled and drained cassava and sweet potatoes over the tomato sauce, add the spinach and stir to combine. Simmer for 10 minutes until the sauce reduces.


Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 4 days. You can also freeze the stew and it will keep for up to 3 months.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. 


Calories: 222kcal | Carbohydrates: 41g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 231mg | Potassium: 683mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7547IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 2mg