Entree: Tanzania – Northern Tanzania – Ndizi Nyama (Stew of green plantains cooked with beef in a spiced tomato-onion sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Total 1 hr 45 min

Ingredients

- 4 large green plantains, peeled and cut into 1 1/2-inch pieces (about 2 lb / 900 g peeled)
- 1 1/2 lb (680 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, sliced (about 10 oz / 300 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) chopped fresh tomatoes or 1 can (14 oz / 400 g) crushed tomatoes
- 2 cups (480 ml) beef broth or water
- 1 tbsp (8 g) mild curry powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1 bay leaf
- 1–2 green chilies (such as pili pili hoho or jalapeño), sliced, optional
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice (optional)
- Fresh cilantro or parsley for garnish (about 2 tbsp / 8 g)

Instructions

1. Brown the beef: Heat 2 tbsp (30 ml) oil in a heavy pot over medium-high heat. Pat beef dry, season with salt and pepper, and brown in batches until well-seared on all sides, 4–6 minutes per batch. Remove and set aside.
2. Sauté aromatics: Add remaining 1 tbsp (15 ml) oil to the pot. Sauté sliced onions until soft and beginning to caramelize, 8–10 minutes. Add garlic and ginger and cook 1 minute more.
3. Build the stew: Stir in tomato paste and cook 1–2 minutes, then add curry powder, cumin, turmeric, and bay leaf; cook until fragrant, about 1 minute. Add chopped tomatoes (or crushed tomatoes) and deglaze the pot, scraping up browned bits.
4. Simmer the beef: Return the browned beef to the pot and add beef broth (or water). Bring to a simmer, reduce heat to low, cover partially, and cook until beef is nearly tender, about 45–60 minutes depending on cut.
5. Add plantains: When beef is nearly tender, add the plantain pieces and sliced chilies if using. Stir gently to submerge plantains, cover, and simmer until plantains are soft but hold shape, 15–25 minutes.
6. Finish and season: Remove bay leaf. Stir in lemon juice if using and adjust salt and pepper to taste. If the sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, add a splash of water or broth.
7. Serve: Garnish with chopped cilantro or parsley and serve hot with rice, ugali, or flatbread.