Gambian-style Beef and Plantains Stew

Ingredients

In this Gambian adaptation, we substitute the traditional Neapolitan ingredients with Gambian flavors. Instead of using oxtail, we use beef as the main protein. The spices are adjusted to include ginger, garlic, and chili, which are commonly used in Gambian cuisine. Additionally, we incorporate ripe plantains to add a touch of sweetness and a unique texture to the stew. We alse have the original recipe for O pere e 'o musso, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

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.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and sauté until translucent.
2. 2.
   Add the minced garlic, grated ginger, and chopped chili to the pot. Cook for another minute until fragrant.
3. 3.
   Add the beef cubes to the pot and brown them on all sides.
4. 4.
   Stir in the diced tomatoes, paprika, ground coriander, and ground cumin. Season with salt and pepper to taste.
5. 5.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the beef is tender.
6. 6.
   Add the sliced plantains to the pot and continue to simmer for an additional 15 minutes, or until the plantains are soft and cooked through.
7. 7.
   Adjust the seasoning if needed. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for best results. Trim any excess fat before cubing.
• Plantains — Use ripe plantains that are slightly soft to the touch. They should have a yellow skin with some black spots, indicating their sweetness.

Tips & Tricks

• For a spicier stew, add more chili or include a pinch of cayenne pepper.
• Serve the stew with steamed rice or couscous for a complete meal.
• If you prefer a thicker stew, you can mash some of the cooked plantains into the broth to create a thicker consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Feel free to add additional vegetables such as carrots or bell peppers for extra flavor and nutrition.

Serving advice

Serve the Gambian-style Beef and Plantains Stew hot in bowls. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the stew with a side of steamed rice or couscous to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange a few slices of cooked plantains on top of the stew. Sprinkle some chopped cilantro over the dish for an appealing touch. Serve the stew in colorful ceramic bowls to showcase the vibrant colors of the ingredients.