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Loading...A hearty coastal classic from Tanzania where bone-in beef simmers with green plantains in a warmly spiced tomato-coconut broth. The unripe plantains absorb the aromatic gravy while keeping their shape, giving the dish a satisfying contrast of tender meat and starchy vegetable.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 38 gCarbs
- 4 gFiber
- 12 gSugar
- 32 gProtein
- 520 mgSodium
- 920 mgPotassium
- 65 mgCalcium
- 4.5 mgIron
- 28 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the beef and aromatics
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 ripe tomatoes, chopped
- 2 tbsp tomato paste
- 2 green chilies, slit lengthwise
For the spice blend
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 3 whole cloves, finely ground
- 1 tsp mild curry powder
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
For the plantains and finishing
- 4 green (unripe) plantains, peeled and cut into 2-inch chunks
- 1 cup beef or chicken broth
- 1/2 cup full-fat coconut milk
- 1 red bell pepper, sliced (optional)
- 2 tbsp fresh cilantro, chopped, for garnish
Directions
- Season the beef cubes with salt and pepper. Heat the oil in a heavy Dutch oven over medium-high heat. Brown the beef in batches without crowding, about 5 to 7 minutes per batch, until a deep crust forms. Transfer to a plate and reserve.
- Reduce heat to medium. Add the diced onion to the pot and cook for 4 to 5 minutes until softened. Stir in the garlic, ginger, and green chilies and cook for 1 minute until fragrant.
- Add the cumin, coriander, cardamom, cinnamon, cloves, and curry powder. Toast for 30 seconds, then add the chopped tomatoes and tomato paste. Cook for 4 to 5 minutes, stirring, until the mixture thickens and oil begins to pool at the edges.
- Return the beef and any juices to the pot. Pour in the broth, scrape up the browned bits, and bring to a boil. Reduce heat to low, cover, and simmer gently for 35 to 40 minutes until the beef is nearly fork-tender.
- While the beef simmers, peel the green plantains by slicing off the ends, scoring the skin along the ridges, and prying off the thick peel. Cut into 2-inch chunks and hold in salted cold water to prevent discoloration.
- Add the drained plantain chunks and the bell pepper (if using) to the pot. Cover and continue simmering for 20 to 25 minutes, until the plantains are tender when pierced but still hold their shape, and the beef is fully tender.
- Stir in the coconut milk and simmer uncovered for 3 to 5 minutes to slightly thicken the sauce. Taste and adjust salt and pepper. Sprinkle with cilantro and serve hot with steamed rice, chapati, or ugali.
Cook’s Notes
- Green, unripe plantains are essential here. Yellow ripe plantains will dissolve into mush and turn the dish overly sweet. Look for firm fruit with mostly green or yellow-green skins and no black spots.
- For a more authentic Zanzibar-leaning flavor, swap half the broth for coconut milk from the start and toss in a small handful of fresh curry leaves when you add the onions.
- Bone-in chuck or beef shank gives a richer, more gelatinous stew than lean cuts. Do not skip browning the meat well; the fond on the pot is where much of the depth comes from.
- This stew improves overnight as the plantains soak up the spiced gravy. Reheat gently with a splash of broth or water to loosen.
- To peel plantains easily, cut off both ends, then make shallow lengthwise cuts through just the skin along each ridge. The thick peel will lift away from the flesh with a paring knife or your thumbs.
