Ethiopian Plantain and Beef Stew
It’s been a while since i explored other parts of Africa on my blog. I cannot call myself an african food blog without showcasing other recipes I have come in contact with. This is one of such delicious recipes. Ethiopian food is very diverse in its offerings and flavors and like other african cultures, it also takes a while to make certain dishes.
I have always gone to Ethiopian restaurants to have injera but when I started researching the process of making injera, I just gave up. For the authentic injera, it takes about 2 weeks depending on the type of yeast you use. I started to think to myself that Nigerian food may not take as long as we think. For those that don’t know, Injera is a type of sour flat bread that is served with a variety of sauces and vegetables in small portions around the bread.
Today, I have decided to go the easier route in Ethiopian cuisine and I chose a dish that has accessible ingredients in majority of African countries. I do however realize that plantains are not a big part of some East African cuisine as I had difficulties finding some in Nairobi, but it is still accessible. On the menu today is a recipe for Ethiopian plantain and beef stew. Unripe plantain is typically used for this dish but if you would like to go the semi-ripe route for plantains, that would work as well. I also roughly blended my tomato and pepper but you can just slice yours and add it. Enjoy this recipe.
Recipe for Ethiopian Plantain and Beef Stew
Ingredients
2 fingers of Unripe Plantains
10 medium Pieces of Beef
A cup of roughly Blended Tomato and pepper mix
1 medium Bulb of Onion
2 tablespoons of Vegetable Oil
1/2 cup of Coconut Milk
Seasoning cubes
1 teaspoon of Chili powder
Method
To a pot of boiling water, add your peeled unripe plantain and bring to boil till almost soft. This could take about 8-10 minutes.
In a separate pot, season and bring your meat to boil till soft.
Heat up another pot, add the oil and stir fry the chopped onions. Pour in the tomato and pepper, seasoning cubes, chili powder and stir fry.
Finally, pour in the coconut milk, plantain and beef and allow to simmer for about 10-15 minutes on low heat.
Serve your Ethiopian plantain and beef stew hot!
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