RWANDA BEEF STEW

Rwanda, a tiny country in the middle of Africa, is perhaps best known as the home of the Watusi. They are the creators of this beef stew, which, with its use of plantains and fresh tomatoes, seems to be a very close cousin to many of the stews encountered in Latin America and the Caribbean.

2 pounds stewing beef, cut into ½-inch pieces

1 medium-sized onion, chopped

2 tablespoons peanut oil

3 large green plantains, peeled and cut into 1½-inch slices

4 tablespoons freshly squeezed lemon juice

1 large tomato, peeled, seeded, and chopped coarse

1 teaspoon salt

½ teaspoon poultry seasoning

¼ teaspoon freshly ground black pepper

Brown the beef and the onion in the oil in a heavy casserole. Rub the plantain slices with the lemon juice and add them to the browned beef and onions. Cook for 5 minutes over low heat, stirring constantly to make sure they do not stick. Add the remaining ingredients and water to cover. Cover the casserole and cook over low heat for 1½ to 2 hours. Add more water if needed, and stir occasionally so the ingredients do not stick.

Serves 6.

country : Rwanda

course : meat dish

source : Iron Pots & Wooden Spoons : Africa’s Gifts to New World Cooking / Jessica B. Harris