Ingredients:
4 tbsp red palm oil
10 green (unripe) plantains
800g beef
1 celery stick (with leaves), chopped
1 leek, chopped
1 hot, red, scotch bonnet chilli, chopped
1 bunch of parsley, chopped
1 onion, chopped
4 garlic cloves, crushed
1 tsp black peppercorns
1 tsp white peppercorns
2 Maggi cubes
Maggi aroma flavour, to taste
1 bouquet garni
salt and freshly-ground black pepper, to taste
Method:
Peel the plantains and cut each one into 3 sections.
Heat the oil in a pan, add the onion and fry for about 4 minutes, or until soft.
Wash the meat with vinegar and water then cut into bite-sized pieces. Add the meat to the pan with the onions, season lightly with salt and fry until nicely coloured. Remove the meat and onions from the pan with a slotted spoon and set aside.
Place the plantains in the pan and fry briefly. Season lightly with salt, crumble over the Maggi cubes then add just enough water to cover. Bring to a boil, reduce to a simmer and cook for 15 minutes.
In the meantime, crush the peppercorns in a mortar, add the garlic and pound to a paste. When the 15 minutes are up return the meat to the casserole and add the garlic and pepper mix along with the bouquet garni. Season to taste and add a little Maggi aroma.
Add more water if needed, cover the casserole and simmer for 45 minutes, or until the sauce is thickened to your linking.
After this time, turn off the heat and allow the stew to stand for 10 minutes. Serve hot with rice, piron or boiled yam.
