Why it works: Cassava and banana work together. They rank in the top 13% of all ingredient pairs, and 9 recipes mention both. Both carry 2-hexenal, which smells green, leafy. The science ↓
The recipe
Ingredients
Contains: wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the fish
Season the fish with garlic, olive oil, salt, and laurel.
Make the broth
In a large saucepan, place the onion sliced in rings, the garlic, the laurel, the pepper, the tomatoes chopped up, the sage, and the olive oil.
Fry the mixture for a short while.
Add the potatoes, cassava, yam, and pumpkin cut into cubes.
Allow to stew for a while, adding sufficient water.
When nearly all the ingredients are cooked, add the fish.
When the fish is cooked, the broth is ready.
If the broth is too watery, separate from the saucepan, dilute a spoon of flour with a small quantity of the broth, and add this to the saucepan with a wooden spoon, to ensure it does not stick to the spoon.
Serve
Serve the broth with white rice or maize porridge.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Cassava + bananatop 13% of all pairsAroma overlapmoderateMentioned together9 recipes
Shared aroma: 2-hexenal (green, leafy).
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Onion + garlictop 1% of all pairsAroma overlapstrongMentioned together29,030 recipes
Shared aroma: furaneol (caramel, strawberry).
-
Onion + potatotop 2% of all pairsAroma overlapstrongMentioned together9,019 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Tomato + garlictop 2% of all pairsAroma overlapmoderateMentioned together14,075 recipes
Shared aroma: furaneol (caramel, strawberry).
-
Laurel + sagetop 3% of all pairsAroma overlapstrongMentioned together322 recipes
Shared aroma: beta-phellandrene (minty, terpene).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Thickens the broth when diluted and stirred in, giving it more body.
- Cassava
- Starchy root that softens during stewing and thickens the broth.
- Potatoes
- Starchy vegetable that breaks down slightly during stewing, adding body to the broth.
- Tomatoes
- Add acidity and juiciness that flavour the broth as they cook down.
- Onion
- Builds a sweet, savoury base as it softens in the hot oil.
The step that matters
Thickening the broth with flour. Flour added directly to hot liquid forms lumps. Diluting it first in a little broth and stirring it in with a wooden spoon lets the starch disperse evenly and thicken the broth smoothly.
Flavor stand-ins for the cassava
How well each one fits the dish's main ingredients (grouper, onion, tomato, garlic, laurel, sage, potato):
- Capsicumbetter flavor fit
- Carrotbetter flavor fit
- Broccolibetter flavor fit
- Cassavathe original
Fit is the average pairing score against grouper, onion, tomato, garlic, laurel, sage, potato. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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