Plantain and coconut beef stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean beef; diced |
| 8 | fluid ounce | Water |
| Salt and pepper to taste | ||
| 2 | tablespoons | Vegetable oil |
| 2 | larges | Onions; finely chopped |
| 1 | large | Ripe tomato; peeled and chopped |
| ¾ | pint | Coconut milk |
| 5 | Firm unripened plantains | |
| 8 | ounces | Peas |
Directions
In a saucepan, cook the meat with water and salt until tender. Set aside.
Heat oil in a saucepan and fry the onions without browning. Add the tomato and meat mixture, adjust the seasoning to taste. Continue cooking until the tomatoes soften.
Add the coconut milk, stirring all the time until the mixture boils. Peel and cut the plantains into large pieces and add with the peas to the stew.
Reduce heat and simmer for about 10-15 minutes or until the plantains are cooked but not mushy.
Serve hot as a nutritious and filling stew.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.