Liboké de Viande with Plantains

Ingredients

• 500g (1.1 lb) beef or goat meat, cut into chunks 500g (1.1 lb) beef or goat meat, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon Njangsa spice 1 teaspoon Njangsa spice
• 1 teaspoon Selim pepper 1 teaspoon Selim pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon thyme 1 teaspoon thyme
• 2 bay leaves 2 bay leaves
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Add the meat to the pot and brown it on all sides.
4. 4.
   Stir in the diced tomatoes, tomato paste, Njangsa spice, Selim pepper, paprika, thyme, bay leaves, and season with salt and pepper.
5. 5.
   Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the meat is tender.
6. 6.
   Add the sliced plantains to the pot and continue to simmer for an additional 15-20 minutes, until the plantains are soft and cooked through.
7. 7.
   Adjust the seasoning if needed and remove the bay leaves before serving.
8. 8.
   Serve the Liboké de Viande hot with fufu or rice.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. If you can't find plantains, you can substitute with ripe bananas, although the taste will be slightly different.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the stew.
• Marinating the meat overnight in the spice blend will enhance the flavors even more.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Liboké de Viande with a side of fufu or rice to soak up the flavorful sauce. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Present the Liboké de Viande in a deep serving dish, allowing the vibrant colors of the stew to shine through. Arrange the plantain slices on top for an appealing visual contrast.