Makemba Frites

Preparation

1. Heat the vegetable oil in a large pot over medium-high heat, then add the cubed beef and brown on all sides for 5-6 minutes, working in batches if necessary to avoid overcrowding. Remove the browned beef and set aside.
2. In the same pot, add the diced onions and cook for 4-5 minutes until softened and golden, then add the minced garlic and ginger, cooking for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes while stirring constantly, then pour in the broth and return the beef to the pot.
3. Add the salt, black pepper, and hot pepper if using, then bring to a boil. Reduce heat to low, cover with a lid, and simmer for 20-25 minutes until the beef is tender and the broth is well-flavored. If using fresh cassava root, peel and cut it into fries; if using frozen cassava fries, skip this step.
4. Add the cassava fries to the pot and stir gently to combine, then cover and simmer for 10-15 minutes until the cassava is very tender but not falling apart. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot in bowls with the broth spooned over.