Spicy Matoke
Submitted by kmorton
East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.
YIELD
4 servingsPREP
20 minCOOK
110 minREADY
130 minMatoke is comfort food straight from East Africa, and this version brings together everything that makes it so beloved. Beef chuck gets browned and braised with curry powder, coriander, and fresh chile until fork-tender, then folded into a mash of green plantains and spinach.
Baked until golden on top with a dot of butter and a shower of freshly grated coconut, it’s a casserole that bridges stew and pie in the most satisfying way.
Green plantains are the star here. Starchy and firm, they mash into something dense and almost potato-like, soaking up all that curried beef braising liquid.
Kitchen Tips
- Use green (unripe) plantains, not yellow or black ones. Green plantains are starchy and hold their texture. Ripe ones are too sweet and soft for this dish.
- The beef stew should be nearly dry before you mix it with the plantain mash. Too much liquid makes the casserole soggy.
- A squeeze of fresh lemon juice stirred into the stew brightens the rich, heavy flavors and keeps everything balanced.
- Freshly grated coconut on top is worth the effort, but unsweetened desiccated coconut toasted in a dry pan works too.
Ingredients
Directions
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℉ (180℃).
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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