Spicy Matoke

* Exported from MasterCook *

SPICY MATOKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish African

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil
2 lb Beef chuck, cut into
1/4 c Water
4 Medium green plantains, or
1 1/2-inch pieces
Small green (unripe) banana
1/2 ts Salt
Peeled and cut into 1/2-inc
1/4 ts Freshly ground black pepper
1 Small onion, coarsley
Chopped
1 Fresh hot chile pepper, such
As jalapeno, seeded and
Chopped
1 t Curry powder
1 t Ground coriander seed
Thick slices
3 tb Fresh lemon juice
1 c Well-washed chopped spinach
Leaves (about 5 ounces)
2 tb Unsalted buter, softened
1/2 c Freshly grated coconut
(optional)

In a 5-quart Dutch oven, heat the oil over medium-high heat. Sprinkle
the beef with the salt and pepper. In batches, add the beef and cook,
turning occasionally, until browned on all sides, 8 to 10 minutes. Using a
slotted spoon, transfer the browned beef to a plate and set it aside.
Add the onion and chile pepper to the Dutch oven. Reduce the heat to
medium and cook, stirring often, until the onion has softened, about 3
minutes. Add the curry powder and coriander, and stir for 1 minute. Return
the beef to the Dutch oven, and stir in the water. Reduce the heat to low
and cook, covered, until the meat is tender and the liquid has almost com-
pletely evaporated, about 1 hour. (If the stew looks as if it's drying
out, add a little more water.)
Preheat the oven to 350. Lightly butter a 9-inch square baking dish.
In a large bowl, combine the plantains and spinach, and mash together
with a fork until fairly smooth. Stir in the beef stew. Spread the mixture
evenly in the prepared baking dish, and dot the top with the butter.
Bake until the top is golden brown, about 30 minutes. Sprinkle with
the grated coconut if desired, and serve immediately.



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