||Recipes / African
Spicy Matoke Beef
* 2 tbsp Vegetable oil
* 2 lbs Beef chuck cut into
* 1/4 c Water
* 4 Medium green plantains or
* 1 1/2-inch pieces Small green (unripe) banana
* 1/2 tsp Salt Peeled and cut into 1/2-inc
* 1/4 tsp Freshly ground black pepper
* 1 Small onion coarsley Chopped
* 1 Fresh hot chile pepper
* Jalapeno (seeded and chopped)
* 1 tsp Curry powder
*1 tsp Ground coriander seed
* 3 tbsp Fresh lemon juice (thick slices)
* 1 c Well-washed chopped spinach Leaves (about 5 ounces)
* 2 tbsp Unsalted buter softened
* 1/2 c Freshly grated coconut (optional)
For: 4 servings
In a 5-quart Dutch oven heat the oil over medium-high heat. Sprinkle
the beef with the salt and pepper. In batches add the beef and cook
turning occasionally until browned on all sides 8 to 10 minutes.
Using a slotted spoon transfer the browned beef to a plate and set it
Add the onion and chile pepper to the Dutch oven. Reduce the heat to
medium and cook stirring often until the onion has softened about 3
minutes. Add the curry powder and coriander and stir for 1 minute. Return
the beef to the Dutch oven and stir in the water.
Reduce the heat to low and cook covered until the meat is tender and
the liquid has almost completely evaporated about 1 hour. (If the stew
looks as if it's drying out add a little more water.) Preheat the oven
to 350°F / 180°C.
Lightly butter a 9-inch square baking dish. In a large bowl combine
the plantains and spinach and mash together with a fork until fairly
smooth. Stir in the beef stew.
Spread the mixture evenly in the prepared baking dish and dot the top
with the butter. Bake until the top is golden brown about 30 minutes.
Sprinkle with the grated coconut if desired and serve immediately.