Name: Beef ndole with boiled plantains
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz beef chuck for stew, cut into 1-inch cubes; 1 1/2 tbsp dry-roasted peanuts; 6 oz frozen spinach, thawed and squeezed very dry; 1/2 medium yellow onion, finely diced; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 tsp canola oil; 1/2 tsp salt; 1 3/4 cups water; 2/3 cup ripe plantain, peeled and cut into rounds; 4 g maggi seasoning cube, crumbled

Nutrition

Per serving

523 calories

Protein: 43g; 31% of calories
Carbs: 49g; 36% of calories
Fat: 20g; 32% of calories

Instructions

Prep 25 min · Cook 20 min

In a large pot, combine the beef cubes, half the onion, half the salt, and the water. Bring to a boil, then reduce heat and simmer for 20 minutes until the meat is tender. Done when tender and opaque in the center, 160°F.
While the beef simmers, place the peanuts in a blender with a splash of water and pulse until a smooth, thick paste forms. Set aside.
In a separate medium pot, cover the plantain rounds with water and a pinch of salt. Bring to a boil and cook for 10 minutes until tender. Drain and set aside.
In a skillet, heat the oil over medium heat. Sauté the remaining onion, garlic, and ginger for 2 minutes until fragrant and the onion is translucent.
Add the peanut paste and maggi cube to the pot with the beef and its cooking liquid. Stir in the spinach and the sautéed aromatics. Simmer everything together for 10 minutes to allow the flavors to meld and the sauce to thicken.

Nutrition

Ingredients

Instructions

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