Entree: Tanzania – Dar es Salaam & Coast – Ndizi na Nyama (Stewed ripe plantains with beef in a spiced tomato and coconut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 ripe plantains, peeled and sliced into 1-inch (2.5 cm) rounds, about 24 oz (680 g)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (6 g) fresh ginger, grated
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) curry powder (preferably mild Swahili-style)
- 1/2 tsp (1 g) turmeric
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) kosher salt, plus more to taste
- 1 cup (240 ml) canned diced tomatoes
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) beef stock or water
- 1 fresh green chili, sliced (optional) or 1/2 tsp (1 g) chili flakes
- 1 tbsp (15 ml) lemon juice
- Fresh cilantro or parsley for garnish

Show original ingredient measurements

- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 ripe plantains, peeled and sliced into 1-inch (2.5 cm) rounds, about 24 oz (680 g)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh ginger, grated
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) curry powder (preferably mild Swahili-style)
- 1/2 tsp (1 g) turmeric
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) kosher salt, plus more to taste
- 1 cup (240 ml) canned diced tomatoes
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) beef stock or water
- 1 fresh green chili, sliced (optional) or 1/2 tsp (1 g) chili flakes
- 1 tbsp (15 ml) lemon juice
- Fresh cilantro or parsley for garnish

Instructions

1. Heat the oil in a heavy-bottomed pot over medium-high heat. Add the beef cubes and brown on all sides, about 5–7 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the ground coriander, curry powder, turmeric, black pepper, and salt; cook 1 minute to bloom the spices.
4. Add the diced tomatoes, coconut milk, and beef stock. Return the browned beef to the pot, bring to a simmer, then reduce heat to low, cover, and cook until the beef is tender, about 45 minutes.
5. Add the sliced plantains and optional green chili, gently stir to combine, and simmer uncovered for another 10–15 minutes until the plantains are soft but hold their shape and the sauce has thickened.
6. Stir in the lemon juice, adjust seasoning with salt, and garnish with fresh cilantro or parsley. Serve hot with rice, chapati, or ugali.