Akwadu Stew with Plantains

Ingredients

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) palm nut cream 1 cup (240ml) palm nut cream
• 200g (7 oz) okra, sliced 200g (7 oz) okra, sliced
• 1 eggplant, diced 1 eggplant, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Stir in the paprika, ground coriander, ground cumin, dried thyme, salt, and black pepper. Cook for another minute to toast the spices.
4. 4.
   Pour in the beef broth and palm nut cream, and bring the mixture to a simmer. Cover the pot and let it cook for 1 hour, or until the beef is tender.
5. 5.
   Add the sliced okra, diced eggplant, and tomatoes to the pot. Cook for an additional 15 minutes, or until the vegetables are cooked through.
6. 6.
   Meanwhile, heat a separate pan over medium heat and add a little oil. Fry the sliced plantains until golden brown on both sides.
7. 7.
   Serve the Akwadu Stew hot, accompanied by the fried plantains.

Treat your ingredients with care...

• Palm nut cream — If palm nut cream is not available, you can substitute it with red palm oil. However, the texture and flavor of the stew may vary slightly.
• Okra — To reduce the sliminess of okra, you can blanch it in boiling water for a few minutes before adding it to the stew.

Tips & Tricks

• For a spicier version, add a chopped scotch bonnet pepper to the stew.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water during the last few minutes of cooking.
• Serve the Akwadu Stew with steamed rice or fufu for a complete meal.

Serving advice

Garnish the Akwadu Stew with fresh cilantro or parsley for a burst of freshness. Serve it in deep bowls to capture the rich flavors and enjoy it with a side of fried plantains.

Presentation advice

To enhance the presentation, arrange the stew and plantains in an artistic manner on the plate. Drizzle a little palm nut cream on top and sprinkle some paprika for a pop of color.