2 tbsp vegetable oil
2 lb beef chuck, cut into
1/4 cup water
4 medium green plantains, or
1 1 1/2-inch pieces
1 small green (unripe) banana
1/2 tsp salt
1 peeled and cut into 1/2-inc
1/4 tsp freshly ground black pepper
1 small onion, coarsley
1 chopped
1 fresh hot chile pepper, such
1 as jalapeno, seeded and
1 chopped
1 tsp curry powder
1 tsp ground coriander seed
1 thick slices
3 tbsp fresh lemon juice
1 cup well-washed chopped spinach
1 leaves (about 5 ounces)
2 tbsp unsalted buter, softened
1/2 cup freshly grated coconut
1 (optional)
A Recipe for
Spicy Matoke
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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This is a recipe for Spicy Matoke from the recipe cookbook of Recipes-to-go (Meal)
Herb Tip |
Herb Tip |
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In a 5-quart Dutch oven, heat the oil over medium-high heat.
Sprinkle the beef with the salt and pepper. In batches, add the beef
and cook, turning occasionally, until browned on all sides, 8 to 10
minutes. Using a slotted spoon, transfer the browned beef to a plate
and set it aside.
Add the onion and chile pepper to the Dutch oven. Reduce the heat
to medium and cook, stirring often, until the onion has softened,
about 3 minutes. Add the curry powder and coriander, and stir for 1
minute. Return the beef to the Dutch oven, and stir in the water.
Reduce the heat to low and cook, covered, until the meat is tender
and the liquid has almost com- pletely evaporated, about 1 hour. (If
the stew looks as if it's drying out, add a little more water.)
Preheat the oven to 350. Lightly butter a 9-inch square baking
dish.
In a large bowl, combine the plantains and spinach, and mash
together with a fork until fairly smooth. Stir in the beef stew.
Spread the mixture evenly in the prepared baking dish, and dot the
top with the butter.
Bake until the top is golden brown, about 30 minutes. Sprinkle
with the grated coconut if desired, and serve immediately.
Serves: 4
Spicy Matoke Recipe brought to you by Recipes To-Go