Sunday, January 20, 2008

Banana And Coconut Beef Stew


·2 lb lean beef
·5 firm, green bananas (ensure that they are not ripe)
·2 large onions
·1 large tomato
·2 cups coconut milk
·1 cup water
·2 tbsp vegetable oil
·½ lb peas
·6 oz snow peas, mange tout, washed
·salt and pepper (to taste)


Peel and dice the onions finely
Dice the tomato into coarse pieces
Peel the bananas and cut into 1 to 1 ½ inch pieces
Dice the beef into approximately ½ inch pieces

Place the meat in a saucepan, cover with water, add salt, bring to the boil and then simmer until tender.

Heat the oil in a saucepan and sauté the onions without browning. Add the tomato as well as the meat mixture. Adjust the seasoning to taste. Continue cooking until the tomatoes soften.

Add the coconut milk, stirring continuously and bring the mixture to the boil. Add the banana pieces and the peas to the stew. Reduce the heat and simmer for approximately 10-15 minutes, or until the bananas are cooked, soft but not mushy.

The Banana and Coconut Beef Stew should be served hot, over rice or accompanied by one of the stiff maize porridges (Ugali).

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