Entree: Republic of the Congo – Southern Culinary Region – Maboke de Viande (Braised spiced beef wrapped and steamed in banana leaves with palm oil and vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 40 min

Total 2 hrs 10 min

Ingredients

- 2 lb (907 g) beef chuck, cut into 1.5-inch pieces
- 4 tbsp (60 ml) red palm oil
- 2 large onions, chopped, about 10 oz (285 g)
- 3 medium tomatoes, chopped, about 12 oz (340 g)
- 2 tbsp (30 ml) tomato paste
- 4 cloves garlic (about 12 g), minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 Scotch bonnet pepper (about 10 g), whole or sliced according to heat preference
- 1/2 cup (120 ml) ground roasted peanuts (about 60 g)
- 2 cups (480 ml) beef stock or water
- 2 medium carrots, sliced, about 6 oz (170 g)
- 2 medium potatoes, cut into chunks, about 12 oz (340 g)
- 2-3 banana leaves for wrapping
- Salt to taste
- Fresh parsley or green onions, chopped for garnish

Instructions

1. Pat the beef dry and season with salt. Heat 2 tbsp (30 ml) palm oil in a large heavy pot over medium-high heat and brown the beef in batches until well seared; transfer browned meat to a plate.
2. Add the remaining 2 tbsp (30 ml) palm oil to the pot. Sauté the chopped onions until translucent, then add the garlic, ginger, and Scotch bonnet and cook 1–2 minutes until fragrant.
3. Stir in the tomato paste and chopped tomatoes and cook until the tomatoes break down, about 5 minutes. Add the ground peanuts and mix to combine.
4. Return the browned beef to the pot, pour in the beef stock, bring to a simmer, cover partially, and cook gently for 45–60 minutes until the beef is tender.
5. Add the carrots and potatoes and simmer uncovered another 20–30 minutes until the vegetables are tender and the sauce has thickened. Adjust salt to taste.
6. Lay banana leaves flat and spoon portions of the stew onto each leaf. Fold and secure the leaves into loose parcels.
7. Steam the parcels in a steamer basket over simmering water or place on a baking sheet and bake at 350°F (175°C) for 30–40 minutes to infuse the banana-leaf aroma.
8. Unwrap parcels, garnish with chopped parsley or green onions, and serve hot with fufu, rice, or fried plantains.