Main
Ibitoke (plantains stewed with beef)
- Preparation time
- 1 h
- Servings
- 4 servings
Ingredients
- Plantain — to buy6 (green)
- Braising beef — to buy400 g
- Onion — to buy2
- Tomato — to buy3
- Garlic — to buy3 cloves
- Neutral oil — to buy2 tbsp
- Stock — to buy500 ml
- Salt — to buy1 tsp
- Pepper — to buy1 pinch
Preparation
Trim the ends of the green plantains, slit the skin lengthwise, and peel it off: they should stay firm, almost like a vegetable.
Cut the peeled plantains into 4 cm chunks and set them in a bowl of cold water to keep them from browning.
Cut the beef into 3 cm cubes, season with salt and pepper. Brown it on all sides for 8 minutes in the hot oil in a pot.
Add the sliced onion and chopped garlic, sweat for 4 minutes, then add the tomatoes cut into wedges and let them stew for 5 minutes, mashing with a spoon.
Pour in the hot stock, cover, and simmer over low heat for 30 minutes, until the beef starts to become tender.
Drain the plantain chunks and add them to the pot, making sure they're fully submerged in the sauce.
Continue cooking covered for 20 minutes, until the plantains are fork-tender and the beef is nicely tender, checking that nothing sticks to the bottom.
Adjust the seasoning and serve hot; the sauce should generously coat the meat and plantains.