Gabonese-style Kubbah Labanīyah

Ingredients

In this Gabonese adaptation of Kubbah Labanīyah, we incorporate local Gabonese ingredients like plantains and cassava, which add a distinct flavor and texture to the dish. Additionally, we infuse the broth with Gabonese spices such as coriander, ginger, and garlic, giving it a unique Gabonese twist. We alse have the original recipe for Kubbah labanīyah, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 ripe plantains, peeled and diced 2 ripe plantains, peeled and diced
• 1 cup (150g) cassava, peeled and diced 1 cup (150g) cassava, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice or fufu, for serving Steamed rice or fufu, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, ground coriander, ground ginger, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the meat mixture and shape it into a small ball. Repeat with the remaining mixture to make the kubbah dumplings.
3. 3.
   In a large pot, bring water to a boil. Gently drop the kubbah dumplings into the boiling water and cook for about 10 minutes, or until they are cooked through and tender. Remove the cooked dumplings from the pot and set aside.
4. 4.
   In a separate pot, combine the diced plantains, diced cassava, and yogurt. Stir well to combine.
5. 5.
   Place the pot over medium heat and bring the mixture to a gentle simmer. Cook for about 15-20 minutes, or until the plantains and cassava are tender.
6. 6.
   Add the cooked kubbah dumplings to the pot and simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Gabonese-style Kubbah Labanīyah hot, garnished with fresh cilantro. Accompany with steamed rice or fufu for a complete meal.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. If you prefer a less sweet taste, opt for slightly green plantains.
• Cassava — Make sure to peel and dice the cassava before adding it to the dish. Cassava can be quite starchy, so it's important to cook it until it becomes tender.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the meat mixture.
• If you can't find ground coriander, you can substitute it with ground cumin for a slightly different flavor profile.
• To save time, you can prepare the kubbah dumplings in advance and refrigerate them until ready to cook.
• Adjust the consistency of the broth by adding more yogurt or water, depending on your preference.
• Experiment with different herbs for garnishing, such as parsley or mint, to add a fresh touch to the dish.

Serving advice

Serve the Gabonese-style Kubbah Labanīyah hot, allowing the flavors to meld together. Accompany it with steamed rice or fufu to complete the meal. It pairs well with a side of fresh salad or sautéed vegetables.

Presentation advice

Present the Gabonese-style Kubbah Labanīyah in a deep serving bowl, allowing the vibrant colors of the dish to shine through. Garnish it with a sprinkle of fresh cilantro for a pop of green. Serve it alongside a mound of steamed rice or fufu for an inviting and satisfying presentation.