N'Dizi ya na Nyama

Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Season the beef cubes with salt, black pepper, and dried thyme, then add them to the hot oil and brown on all sides, stirring occasionally, until a golden crust forms.

Add the finely chopped onions and garlic to the pot with the browned beef. Stir constantly for 2-3 minutes until the onions become translucent and fragrant.

Add the diced ripe tomatoes to the pot and stir well to combine with the beef and aromatics. Cook for 2 minutes to begin breaking down the tomatoes.

Pour in the water and bring to a boil, scraping the bottom of the pot to deglaze. Reduce heat to medium-low and simmer, partially covered, for 15-20 minutes until the beef begins to tenderize.

Add the peeled and cubed green plantains to the pot and stir gently to distribute evenly. Continue simmering for 12-15 minutes until the plantains are nearly tender.

Stir in the freshly shelled green peas and coconut milk, blending well with the existing broth and meat. Continue simmering for 10-12 minutes until the beef is fully tender and the flavors have melded.

Taste the stew and adjust seasoning with additional salt and black pepper as needed. Serve hot in bowls, ensuring each portion contains beef, plantains, peas, and broth.