1 cup yellow onions, coarsely chopped
2 Tbs. curry powder
2 Tbs. salt
1 tsp black pepper
˝ cup vegetable oil
4 lbs. boneless chuck, cut in 2-inch squares
˝ fresh pineapple, trimmed and cut in 2-inch chunks
˝ cup raisins
fresh coconut
mango
2 cups rice
salt
ACCOMPANIMENTS
chopped peanuts
chopped hard-boiled eggs
chopped cucumber
shredded coconut
pineapple chutney
pilli-pilli sauce
In a 1-gallon Dutch oven or covered kettle sauté the yellow
onions with curry powder, salt and black pepper in vegetable oil
until onions are soft. Add boneless chuck. Cover pan immediately.
Do not allow meat to brown. Simmer for one hour slowly. Add fresh
pineapple and raisins. Pierce fresh coconut and drain the water
from it. Add water to coconut water to make two cups and add to
stew. Simmer until meat is completely tender, about 1 hour. Add
mango peeled and cut in long strips. Add half the coconut cut
into 1-inch squares or dominoes. Cook for ten more minutes.
Correct the Seasoning. If desired sprinkle with additional curry
powder. Cook: rice in 5 cups boiling salted water. Serve the
curry over the rice with the following accompaniments in small
bowls: chopped peanuts, chopped hard-boiled eggs, chopped
cucumber, shredded coconut, pineapple chutney and pilli-pilli
sauce.
Serves 8.
country : Cameroon
course : meat dish
source : The African Cookbook : Menus and Recipes from Eleven African Countries and the Island of Zanzibar / Bea Sandler