from: Eastern Africa | cooking method: boiling-simmering
Mtori is another recipe using that staple of Central and Eastern Africa, the Plantain. Also see: Motoke and Ndizi na Nyama.
What you need
- one clove of garlic, minced (optional)
- one chile pepper, cleaned and chopped (optional)
- cooking oil
- one to three pounds stew meat, cut into one-inch cubes, or beef short ribs (adding a beef soup bone improves the flavor)
- three or four almost ripe plantains (avoid completely ripe plantains), or several green sweet bananas just beginning to ripen
- three potatoes, peeled and cut into quarters (optional)
- two onions, chopped
- one or two tomatoes, peeled and chopped (optional)
- several cups of water, or beef broth or beef stock
- salt and black pepper, to taste
- one cup coconut milk (see the note about coconut milk on the Wali wa Nazi recipe page) or a large spoonful of butter (optional)
What you do
- If desired, mix the garlic and chile pepper into a paste and rub it onto the meat. Allow the meat to marinate for an hour or more. Other flavorings, such as ginger, chile powder, or curry powder, could be added to the garlic-chile pepper mixture.
- Heat a spoonful of oil in a large pot or dutch oven. Add the meat and cook for about ten minutes, until it is browned, but not completely done -- or -- bring a cup of water (or broth or stock) to a boil and cook the meat over high heat for ten to twenty minutes.
- Add a few cups of water (or broth or stock). Cover, reduce heat, and simmer for about thirty minutes, or until meat is tender. (Ribs will take longer.) Add water as needed to maintain level of liquid.
- Add the plantains, potatoes, onions, and tomatoes and enough water to partly cover. Continue to simmer, adding water as necessary.
- When the plantains are tender and the meat fully cooked, mash everything together with a potato masher or large fork. If necessary, remove the meat from the pot and cut it off the bone and into small pieces.
- Season to taste and add coconut milk or butter a few minutes before serving. Serve hot.
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