👨‍🍳 作り方

1. 1

   In a pot, combine beef, minced garlic, minced ginger, salt, and black pepper. Add 1 cup of water or broth. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes to 1 hour, or until the beef is tender.

2. 2

   While the beef is simmering, peel the green bananas and cut them into quarters or thick slices. If not using immediately, keep them submerged in water to prevent browning.

3. 3

   In a separate pan, heat the cooking oil over medium heat. Add the sliced onion and sauté until softened and translucent, about 5-7 minutes.

4. 4

   Add the chopped tomatoes and tomato paste to the onions. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and break down.

5. 5

   Add the curry powder and cayenne pepper (if using) to the tomato-onion mixture and stir for 1 minute until fragrant.

6. 6

   Drain the green bananas and add them to the pot with the tender beef. Add the remaining 1 cup of water or broth and the tomato-onion-spice mixture. Stir to combine.

7. 7

   Bring the stew back to a simmer, then reduce heat, cover, and cook for another 20-25 minutes, or until the bananas are tender but still hold their shape.

8. 8

   Pour in the coconut milk and stir gently. Simmer for another 10-15 minutes, uncovered, allowing the sauce to thicken slightly. Adjust salt to taste.

9. 9

   Serve hot, traditionally with ugali or rice.