Entree: Burundi – Central Culinary Region – Ndizi Nyama (Stewed plantains cooked with seasoned beef in a tomato-spiced broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, grated
- 2 tomatoes, chopped, or 1 cup (240 g) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ground coriander
- 1/2 tsp (1.5 g) ground cumin
- 1/2 tsp (1.5 g) paprika or mild chili powder
- 1 bay leaf
- 1 cup (240 ml) beef broth or water
- 4 medium plantains, about 2 lb (900 g), peeled and cut into 1-inch (2.5 cm) slices
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or parsley (optional, for garnish)

Instructions

1. Season the beef cubes with a little salt and pepper. Heat 1 tbsp (15 ml) oil in a heavy pot over medium-high heat. Brown the beef in batches until seared on all sides, about 4–5 minutes per batch; remove and set aside.
2. Reduce heat to medium and add the remaining 1 tbsp (15 ml) oil. Sauté the chopped onion until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in chopped tomatoes (or crushed tomatoes), tomato paste, ground coriander, cumin, paprika, and bay leaf. Cook 2–3 minutes to develop flavors.
4. Return the beef to the pot, add beef broth (or water), bring to a simmer, cover, and cook gently for 40 minutes until the beef is nearly tender.
5. Add the plantain slices to the pot, submerge in the sauce, and continue simmering, uncovered, for 15–20 minutes until plantains are soft and beef is fully tender. Add additional water if needed to maintain a saucy consistency.
6. Season with salt and pepper to taste. Remove the bay leaf. Garnish with chopped cilantro or parsley if using, and serve hot with rice, ugali, or millet.