Entree: Tanzania – Tanzanian Highlands – Supu ya Ndizi (Savory green banana soup with meat and coconut milk)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), diced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (16 g) tomato paste
- 3 cups (720 ml) beef stock or water
- 1 lb (450 g) green cooking bananas or plantains, peeled and cut into 1-inch chunks
- 1 cup (240 ml) coconut milk
- 1 1/2 tsp (3 g) curry powder
- 1 tsp (2 g) ground coriander
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1 small hot pepper, optional
- 2 tbsp (30 ml) lime juice
- 2 tbsp (8 g) fresh cilantro or parsley, chopped

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Season the beef lightly and brown in batches until well seared, about 4–5 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the diced onion and sauté until soft and translucent, about 6–8 minutes. Add garlic and ginger and cook 1–2 minutes until aromatic. Stir in the tomato paste and cook 1 minute.
3. Add the curry powder and ground coriander, stir to bloom the spices, then return the browned beef to the pot. Pour in the beef stock, bring to a boil, then reduce to a simmer and cover. Cook 30 minutes.
4. Add the chopped green bananas (plantains) and the optional hot pepper, continue to simmer uncovered for 20–30 minutes until both beef and bananas are tender.
5. Stir in the coconut milk and lime juice, heat gently for 2–3 minutes (do not boil after adding coconut milk). Adjust seasoning with salt and pepper.
6. Remove the hot pepper if used, ladle into bowls, and garnish with chopped cilantro or parsley before serving.