CaribbeanBrunch

Recipe Story

origins & traditions

This traditional Caribbean stew brings together the earthy flavors of cassava and green bananas in a silky coconut broth infused with fresh thyme, garlic, and scotch bonnet pepper. A beloved comfort dish throughout the islands, this one-pot meal showcases the region's agricultural heritage while providing a nourishing start to the day. The cassava becomes tender and creamy while the bananas hold their shape, creating a satisfying textural contrast. Traditionally served at weekend brunches, this stew is often accompanied by a side of avocado or fresh tomato salad. The aromatic broth, enriched with coconut milk and brightened with lime juice, makes this dish both filling and refreshing. Perfect for feeding a crowd or meal prepping for the week ahead, this versatile recipe can be adapted with additional vegetables or protein according to preference and seasonal availability.

Instructions

step by step

0/9 done

Peel cassava and cut into 2-inch chunks, removing the fibrous core. Cut green bananas into 1-inch thick rounds.
Heat coconut oil in a large dutch oven over medium heat. Add diced onions and sauté for 3-4 minutes until softened.
Add minced garlic, fresh thyme leaves, and diced bell peppers. Cook for 2 minutes until fragrant.
Add cassava chunks to the pot and stir to coat with aromatics. Pour in vegetable broth and bring to a boil.
Reduce heat to medium-low and simmer for 15 minutes until cassava begins to soften.
Add banana rounds, coconut milk, bay leaves, and a pinch of cayenne pepper. Season with salt and black pepper.
Continue simmering for 15-20 minutes until both cassava and bananas are fork-tender but not falling apart.
Squeeze fresh lime juice over the stew and adjust seasoning to taste.
Remove bay leaves and ladle into bowls. Garnish with fresh cilantro and serve hot.

Cassava and Banana Stew with Thyme

4.4 (46)

A hearty Caribbean one-pot brunch featuring tender cassava root simmered with green bananas, aromatic thyme, and warming spices in a rich coconut-based broth that delivers comfort in every spoonful.

medium

55 min

6 servings

Ingredients

0 of 14 checked

Main Vegetables

2 pieces sweet-potatoes, peeled and cubed (cassava substitute)
3 pieces plantain, green, peeled and sliced into rounds

Base

2 tablespoons coconut-oil

Aromatics

1 pieces onions, medium, diced
4 cloves garlic, minced
1 pieces bell-peppers, diced

Seasonings

2 teaspoons thyme, fresh leaves
2 pieces bay-leaves
1/4 teaspoons cayenne (optional)
1 1/2 teaspoons salt, to taste
1/2 teaspoons black-pepper, to taste

Liquids

1 1/2 cups coconut, coconut milk

Finishing

1 pieces lime, juiced

Garnish

3 tablespoons cilantro, fresh, chopped (optional)

Chef Tips

expert advice

•For the best texture, choose firm green bananas that are completely unripe.

•If cassava is unavailable, substitute with yuca or additional sweet potatoes.

•The stew thickens as it sits, so add extra broth when reheating.

•For a spicier version, leave the scotch bonnet pepper whole in the stew and remove before serving.

•To make this heartier, add cubed butternut squash or pumpkin in step 6.

•This dish tastes even better the next day as the flavors meld together.

•For a protein boost, add chickpeas or black beans in the final 10 minutes of cooking.

•Traditionally, this stew is eaten with a spoon and fork to enjoy both the broth and chunky vegetables.

Caribbean

⭐ Highly Rated

15 minmedium