RCI-SP.004.0224.001
Ndizi na Nyama
Plantains with meat. Ndizi is the Swahili word for plantains. Nyama is the Swahili word for meat. This recipe can be either Ndizi na Nyama (plantains with meat) or Nyama na Ndizi (meat with plantains) depending on what's in the pantry.
Prep10 min
Cook12 min
Total22 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- of beef (or similar)1 to 2 poundscut into bite-sized cubes
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- cayenne pepper or red pepper1 unit(optional)
- 3 tablespoons
- onions1 or 2 unitthinly sliced
- tomatoes2 unitchopped
- 1 tablespoon
- coconut milk (canned is okay1 cupsee the note about coconut milk on the Wali wa Nazi recipe page)
- 1 unit
- plantains3 to 6 unitpeeled and sliced
Method
1
Heat cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the beef cubes in batches, browning them on all sides for 2-3 minutes per batch until a deep crust forms; do not crowd the pot. Remove and set aside.
2
Add sliced onions to the same pot and sauté until soft and translucent, about 5 minutes, stirring occasionally and scraping up any browned bits from the bottom.
5 minutes
3
Stir in tomato paste and cook for 1-2 minutes, stirring constantly to deepen the flavor. Add chopped tomatoes and cook for another 2-3 minutes until they begin to soften.
3 minutes
4
Return the beef to the pot along with salt, black pepper, curry powder, and bay leaf if using. Stir well to combine and coat the meat evenly with the spices.
5
Pour in the water and bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and simmer gently for 20-25 minutes until the beef begins to tenderize.
23 minutes
6
Add the coconut milk in a steady stream while stirring gently to prevent separation. If using cayenne pepper or red pepper, add it now, starting with a small amount and adjusting to taste. Stir well to combine.
7
Add the peeled and sliced plantains to the pot, stirring gently to distribute them evenly throughout the stew. Ensure the plantains are submerged in the liquid as much as possible.
8
Return the stew to a gentle simmer over medium-low heat, cover, and cook for 15-20 minutes until the plantains are tender when pierced with a fork and the beef is fully cooked through.
18 minutes
9
Taste the stew and adjust seasoning with salt, black pepper, and spices as needed. The sauce should be rich and cohesive, with the plantains soft but not falling apart.
10
Serve the stew hot in bowls or on plates, ensuring each portion contains beef, plantains, and plenty of the savory coconut broth.