Katogo (Cassava and Beans One-Pot)

Method

1. Drain the beans that were soaked overnight and rinse them thoroughly.
2. Place the soaked beans and the roughly chopped onion in the large pot. Cover with about 4 cups of water. Bring to a boil, then reduce heat and simmer for 45-60 minutes until the beans are partially tender but not fully cooked.
3. While the beans are cooking, peel the cassava and cut it into large, chunky pieces.
4. In a separate skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until soft and translucent.
5. Add the tomato paste and curry powder to the onions. Stir and cook for 1 minute.
6. Add the chopped tomatoes and cook for 5-7 minutes until they break down and form a thick sauce.
7. Once the beans are partially cooked, add the cassava chunks, the tomato sauce from the skillet, the whole scotch bonnet chili, the stock cube (if using), and salt to the pot. Add more water if needed to just cover the cassava and beans.
8. Bring everything back to a boil, then reduce the heat to very low. Cover the pot and let it simmer gently for 45-60 minutes, stirring occasionally very gently to prevent the cassava from breaking apart completely.
9. Once the cassava is soft and the stew has thickened to your liking, remove the whole chili pepper. Be very gentle when stirring now, as the cassava will be very fragile.
10. Garnish with chopped spring onions.
11. Serve the Katogo hot in a deep bowl, ensuring you get a good mix of cassava, beans, and sauce.