Meat with Plantains

Meat with Plantains Recipe from Democratic Republic of Congo

Region / culture: Democratic Republic of Congo | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Meat with Plantains is a delicious and hearty dish that combines tender beef with sweet and savory plantains. This recipe is a popular dish in many Caribbean and African countries, where plantains are a staple ingredient in many traditional dishes.

History

The combination of meat and plantains has been a traditional dish in many cultures for centuries. Plantains are a versatile fruit that can be cooked in a variety of ways, and their sweet flavor pairs well with savory meats. This dish is often served at special occasions and family gatherings, where it is enjoyed by people of all ages.

Ingredients

1 cup of water
1 – 2 lb (907 g) of beef, cut into bite-sized cubes
1 tsp of salt
0.5 tsp of black pepper
0.5 tsp of curry powder
cayenne pepper or red pepper, (optional)
3 tbsp of cooking oil
1 – 2 onions, thinly sliced
2 tomatoes, chopped
1 tbsp of tomato paste
1 cup of coconut milk
1 bay leaf (optional)
3 – 6 plantains, peeled and sliced

How to prepare

In a pot or pan, bring one cup of water to a boil.
Add the meat, salt, pepper, curry powder, and cayenne pepper.
Cover, reduce the heat, and simmer.
While the meat is simmering, heat oil in a separate pan.
Fry the onions for a few minutes.
Add the tomatoes and tomato paste and cook for several minutes.
Reduce the heat.
Add coconut milk and bay leaf.
Cover and simmer.
Add sliced plantains to the meat.
Cook for ten minutes, until the meat is done and the plantains are tender.
Combine the onion-tomato-coconut mixture with the meat and plantains.
Stir.
Adjust the seasoning to taste.
Serve with boiled rice.

Variations

You can substitute the beef with chicken or pork for a different flavor.
Add bell peppers or carrots for extra vegetables.
For a spicier version, add more cayenne pepper or chili flakes.

Cooking Tips & Tricks

Make sure to cut the beef into bite-sized cubes to ensure even cooking.

- Adjust the amount of curry powder and cayenne pepper to suit your taste preferences.

- Be sure to simmer the meat until it is tender and cooked through.

- Plantains can be a bit tricky to peel, so make sure to use ripe plantains for easier peeling.

- Stir the dish occasionally to prevent sticking and ensure even cooking.

Serving Suggestions

This dish is best served hot with a side of boiled rice or steamed vegetables. Garnish with fresh cilantro or parsley for added flavor.

Cooking Techniques

Simmering the meat ensures that it is tender and flavorful.

- Frying the onions and tomatoes adds depth of flavor to the dish.

- Adding coconut milk gives the dish a creamy and rich texture.

Ingredient Substitutions

You can use green plantains for a firmer texture, or ripe plantains for a sweeter flavor.

- Substitute coconut milk with heavy cream or yogurt for a different taste.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the dish in a large serving bowl and garnish with fresh herbs for a beautiful presentation. You can also serve it in individual bowls for a more elegant touch.

Pairing Recommendations

This dish pairs well with a side of rice, quinoa, or couscous. A side salad or steamed vegetables also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

One serving of this dish contains approximately 400 calories, making it a satisfying and filling meal.

Carbohydrates

Plantains are a good source of carbohydrates, providing energy for the body. One serving of this dish contains approximately 30 grams of carbohydrates.

Fats

The coconut milk used in this recipe adds a creamy texture and a rich flavor. One serving of this dish contains approximately 15 grams of fat.

Proteins

Beef is a great source of protein, which is essential for muscle growth and repair. One serving of this dish contains approximately 25 grams of protein.

Vitamins and minerals

Plantains are rich in vitamins A and C, as well as potassium and fiber. These nutrients are important for overall health and well-being.

Alergens

This recipe contains coconut milk, which may be a potential allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, this dish is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying dish that is perfect for a family dinner or special occasion.

Summary

Meat with Plantains is a delicious and satisfying dish that combines tender beef with sweet and savory plantains. This recipe is easy to make and perfect for a family dinner or special occasion. Enjoy the rich flavors and hearty textures of this traditional dish!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day and I was visiting a small village in the Caribbean. I had been invited to a local family's home for dinner and they were preparing a traditional dish called Meat with Plantains. As soon as I saw the ingredients laid out on the kitchen table, I knew I had to learn how to make it.

The family I was visiting was kind and welcoming, and they were more than happy to teach me their recipe. The matriarch of the family, an elderly woman named Abuela Maria, took me under her wing and showed me the ropes. She had been making this dish for decades and her skill and expertise were evident in every step of the cooking process.

We started by marinating the meat in a blend of spices and citrus juices. Abuela Maria explained that this step was crucial for infusing the meat with flavor and tenderizing it. As we waited for the meat to marinate, she taught me how to peel and slice the plantains. She showed me how to choose ripe plantains with a slightly yellow skin and firm texture.

Next, we fried the plantains until they were golden brown and crispy. The smell of the sweet plantains frying in hot oil filled the kitchen and my mouth watered in anticipation. Abuela Maria then showed me how to sear the marinated meat in a hot skillet until it was browned on all sides. The sizzling sound of the meat cooking was music to my ears.

Once the meat was cooked through, Abuela Maria added the fried plantains back into the skillet and let them simmer together in a rich tomato sauce. The aroma that filled the kitchen was intoxicating, a tantalizing mix of savory and sweet that made my stomach growl with hunger.

As we sat down to enjoy our meal, Abuela Maria shared with me the story of how she had learned to make Meat with Plantains. She told me that the recipe had been passed down through generations in her family, from mother to daughter, grandmother to granddaughter. She had learned how to make it from her own grandmother when she was just a young girl, and she had been perfecting it ever since.

Abuela Maria's love for cooking was evident in every bite of the delicious meal we shared that day. The flavors were bold and satisfying, a perfect balance of savory and sweet that left me craving more. I knew that I had found a new favorite dish, one that I would cherish and make for my own family for years to come.

As I bid farewell to Abuela Maria and her family, I promised to carry on the tradition of making Meat with Plantains. I thanked her for sharing her recipe and her wisdom with me, and I knew that I had gained a valuable treasure in that small village in the Caribbean.

And so, every time I make Meat with Plantains, I think of Abuela Maria and the warm summer day when I first learned how to make this delicious dish. Her recipe lives on in my kitchen, a reminder of the power of food to bring people together and create lasting memories. Cooking is not just about preparing a meal, it is about sharing a piece of yourself with others and keeping traditions alive. Abuela Maria taught me that lesson, and for that, I will be forever grateful.