Kenyan · intermediate
Kenyan Matoke Plantain And Beef Stew
A savory central Kenyan stew featuring green plantains braised with tender beef chuck, ripe tomatoes, and fragrant curry spices.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy pot over medium-high heat and sear the beef chuck until browned on all sides, about 6 minutes, then transfer beef to a plate.
- 02
Add chopped yellow onion, minced garlic, and minced ginger to the same pot, sautéing for 4 minutes until softened and translucent.
- 03
Stir in chopped tomatoes, curry powder, and salt, cooking for 5 minutes until tomatoes break down into a thick paste.
- 04
Return seared beef to the pot, pour in halal beef broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 05
Add peeled green plantain rounds, stirring gently to submerge them evenly in the braising liquid.
- 06
Cover pot tightly and cook on medium-low for 15 minutes until plantains are fork-tender and the gravy is thick, then serve warm.
A LITTLE KITCHEN KNOW-HOW
Starch Braising
Simmering unripe green plantains directly in broth so they soften and naturally thicken the stew gravy.
Notes from the kitchen
- Oil hands before peeling green plantains to prevent sticky sap from staining skin.
- Avoid overstirring once plantains are cooked to keep the rounds intact.
- Original home-cooking adaptation inspired by Kenyan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
