Entree: Tanzania – Tanzanian Highlands – Ndizi Nyama (Stewed plantains and beef in a savory tomato-onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned diced tomatoes or 3 medium fresh tomatoes, chopped
- 2 cups (480 ml) beef stock or water
- 3 ripe but firm plantains, peeled and cut into 1-inch (2.5 cm) slices
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) turmeric
- 1 tsp (5 g) smoked paprika or mild paprika
- 2 bay leaves
- 1 tsp (5 g) salt, more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat oil in a heavy pot over medium-high heat. Season beef with salt and pepper and brown in batches until deeply seared on all sides; remove and set aside.
2. Reduce heat to medium, add onions and cook until soft and golden, about 8–10 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in tomato paste, cumin, coriander, turmeric, and paprika; cook 1–2 minutes to bloom the spices.
4. Add the browned beef back to the pot, pour in diced tomatoes and beef stock, add bay leaves, bring to a simmer, then reduce heat, cover partially, and simmer gently for 45 minutes until beef is nearly tender.
5. Add plantain slices to the stew, cover, and continue to simmer for 15–20 minutes until plantains are tender but hold their shape and beef is fully tender; add more stock or water if needed to reach desired consistency.
6. Adjust seasoning with salt, pepper, and lemon juice. Remove bay leaves, garnish with chopped cilantro or parsley, and serve hot with ugali, rice, or flatbread.