Entree: Burundi – Boko Boko (Hearty Burundian stew of beef, ripe plantain, and ground peanuts)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 20 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium ripe plantains, peeled and cut into 1-inch (2.5 cm) rounds (about 12 oz / 340 g total)
- 2 large tomatoes, chopped (about 10 oz / 285 g) or 1 can (14 oz / 400 g) diced tomatoes
- 3/4 cup (180 g) smooth natural peanut butter (or ground peanuts blended with 2–3 tbsp water)
- 3 cups (720 ml) beef or vegetable stock, plus more if needed
- 1 tsp (5 g) paprika or mild chili powder (adjust for heat)
- 1/2 tsp (3 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) tomato paste (optional, for deeper tomato flavor)
- 2 tbsp (15 g) chopped fresh cilantro or parsley for garnish (optional)
- Cooked rice, boiled cassava, or ugali for serving

Instructions

1. Pat the beef cubes dry and season with salt and pepper. Heat the oil in a heavy-bottomed pot over medium-high heat.
2. Brown the beef in batches until well-colored on all sides, about 6–8 minutes per batch. Transfer browned beef to a plate and set aside.
3. Reduce heat to medium, add the chopped onion to the pot and sauté 4–5 minutes until softened. Add garlic and ginger and cook 1–2 minutes until fragrant.
4. Stir in the chopped tomatoes and tomato paste if using; cook 3–4 minutes until tomatoes begin to break down.
5. Return the beef to the pot. Add the stock, paprika, and cumin. Bring to a simmer, cover, and reduce heat to low. Cook gently for 45–60 minutes until the beef is tender.
6. In a bowl, whisk the peanut butter with 1/2 cup (120 ml) warm stock from the pot until smooth. Stir the peanut mixture into the stew, mixing thoroughly to incorporate.
7. Add the plantain rounds to the stew, gently pressing them into the sauce so they are submerged. Simmer uncovered 15–20 minutes until plantains are tender and the sauce has thickened; add extra stock if it becomes too thick.
8. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed to balance flavors. Remove from heat.
9. Garnish with chopped cilantro or parsley if desired and serve hot with rice, boiled cassava, or ugali.