SPICY MATOKE
Source of Recipe
the web
Recipe Introduction
Africa
List of Ingredients
2 tb Vegetable oil
2 lb Beef chuck, cut into
1/4 c Water
4 Medium green plantains, or
1 1/2-inch pieces
Small green (unripe) banana
1/2 ts Salt
Peeled and cut into 1/2-inc
1/4 ts Freshly ground black pepper
1 Small onion, coarsley
Chopped
1 Fresh hot chile pepper, such
As jalapeno, seeded and
Chopped
1 t Curry powder
1 t Ground coriander seed
Thick slices
3 tb Fresh lemon juice
1 c Well-washed chopped spinach
Leaves (about 5 ounces)
2 tb Unsalted buter, softened
1/2 c Freshly grated coconut
(optional)Recipe
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
aside.
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 vaporated, about 1 hour. (If the stew looks as if
it's drying out, add a little more water.)
Preheat the oven to 350. 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.
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