Name: Papua Cassava Stew with Mackerel and Coconut Greens
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 hearty servings
Cuisine: Papua New Guinean
Ingredients: 2 lbs (900 g) fresh cassava, peeled and cut into 1-inch chunks; 1.5 lbs (680 g) fresh mackerel fillets, cut into 2-inch pieces; 4 cups (960 ml) coconut cream; 2 cups (480 ml) water; 1 large yellow onion, finely chopped; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 medium ripe tomatoes, diced; 2 red bird's eye chilies, thinly sliced; 3 cups fresh aibika leaves or baby spinach; 3 tbsp vegetable oil; 2 tbsp fish sauce; 1 tbsp fresh lime juice; 1 tsp sea salt; 1/2 tsp freshly ground black pepper; 1/4 cup fresh cilantro, roughly chopped

A coastal Papua New Guinea stew featuring tender cassava simmered in rich coconut milk with fresh mackerel and native greens. This one-pot meal brings together the tropical bounty of the islands in a comforting, nourishing bowl. Serve it over steamed rice or alongside boiled sweet potato for an authentic island experience.

Prep Time20 mins

Cook Time40 mins

Total Time60 mins

Servings4

Yield4 hearty servings

Nutrition Facts

Per serving (estimated)

720 kcalCalories
42 gFat
26 gSaturated Fat
52 gCarbs
5 gFiber
8 gSugar
36 gProtein
780 mgSodium
1080 mgPotassium
130 mgCalcium
5 mgIron
32 mgVitamin C
95 mcgVitamin A

Ingredients

For the stew base

2 lbs (900 g) fresh cassava, peeled and cut into 1-inch chunks
1.5 lbs (680 g) fresh mackerel fillets, cut into 2-inch pieces
4 cups (960 ml) coconut cream
2 cups (480 ml) water

Aromatics and vegetables

1 large yellow onion, finely chopped
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 medium ripe tomatoes, diced
2 red bird's eye chilies, thinly sliced
3 cups fresh aibika leaves or baby spinach

Seasonings and finishing

3 tbsp vegetable oil
2 tbsp fish sauce
1 tbsp fresh lime juice
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 cup fresh cilantro, roughly chopped

Directions

Soak the prepared cassava chunks in a bowl of cold water for 10 minutes, then drain and rinse thoroughly to remove any residual bitterness and natural toxins.
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until softened and lightly golden.
Stir in the garlic, ginger, diced tomatoes, and sliced chilies. Cook for 3 to 4 minutes, pressing the tomatoes with your spoon until they break down into a thick base.
Add the cassava chunks, coconut cream, and water. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the cassava is fork-tender but still holding its shape.
Season the broth with fish sauce, salt, and black pepper. Carefully nestle the mackerel pieces into the simmering liquid and cover again. Cook for 6 to 8 minutes until the fish flakes easily with a fork.
Stir in the aibika or spinach leaves and cook for 2 minutes until just wilted and bright green.
Finish with fresh lime juice and chopped cilantro, taste for seasoning, and remove from heat.
Ladle the stew into shallow bowls, making sure each serving has plenty of cassava, fish, and broth. Serve immediately with steamed jasmine rice or boiled sweet potato.

Cook’s Notes

Always soak cassava chunks in cold water before cooking to leach out naturally occurring compounds and any bitter taste.
Substitute mackerel with fresh tuna, mahi-mahi, or a firm white fish such as snapper if mackerel is unavailable.
For a thicker, more velvety broth, mash a few of the cooked cassava pieces against the side of the pot to release their natural starch.
Add the leafy greens at the very end so they keep their vibrant color and maximum nutrients.
This stew develops even deeper flavor when rested overnight in the refrigerator; reheat gently before serving.