The combination is simmered for a short time, and ndizi na nyama is then ready to be served, preferably with rice or ugali on the side. Interestingly, Tanzania grows more than 20 varieties of banana, not all of which are edible. The green bananas hold their shape during cooking, so are perfect for this.
If you make it and like it, pass it on, or, better still, share it with a group of friends. And if like me, you haven’t yet been to Tanzania, this very popular dish is a fragrant introduction.
INGREDIENTS
- 2 tbsp oil
- 1 lb oxtail
- 1 lb stew beef
- 1.5 lbs green bananas the greenest, most unripe ones you can find
- 1/2 yellow onion diced
- 1 tbsp tomato paste
- 1 large tomato diced
- 1 can full-fat coconut milk
- ½ tsp salt
- 2 cups beef broth from the oxtail
- ½ tsp ground black pepper
- 1 tbsp cumin
- 1 bay leaf
- ½ inch fresh ginger peeled and minced
- ½ tsp turmeric
- 1 tbsp chopped coriander
- 4 cloves minced garlic
INSTRUCTIONS
- Simmer the oxtail in water, along with the stew beef. Once the broth starts cooking, using a large, flat spoon skim the oil and foam off the top of the broth until they have been removed completely.
- While the broth is cooking, peel the green bananas. Slice the banana flesh lengthwise in half, and then crosswise so that you have half-moon segments. Submerge the banana segments in water in a bowl and set them aside.
- When the stew beef is tender (this takes about an hour and a half, depending on the cut of beef you are using), remove it from the broth. Keep the oxtail cooking in the water longer if you prefer a deeper flavour in the broth. When the oxtail is tender, remove it from the broth and set this and the broth aside.
- In another large pot, add the oil and sauté the stew beef pieces on high heat until they are browned all over. Remove the meat from the pan and set it aside.
- Turn the heat to medium, and add the onions to the pan. Sauté the onions until they are soft but not browned. Add the black pepper, cumin spice, ginger, turmeric, coriander, bay leaf and garlic and stir for about a minute.
- Stir in the tomato paste and cook for about 4 minutes, stirring all the time. Then add the tomatoes. Reduce the heat to low and cover the pot with its lid. Simmer until the tomatoes soften. From time to time use a cooking spoon to press the tomatoes to help them disintegrate faster into the broth.
- Once the tomatoes have blended into the tomato, onion and spice mix, add the coconut milk along with 2 cups of the broth and stir. Once the liquid is boiling, strain the banana pieces and add them to the tomato and coconut milk stew along with the oxtail and the cooked stew beef that have thus far been set aside. The liquid should be roughly level with the beef and bananas. Cook until the bananas are soft – the consistency should be similar to cooked potato. Garnish liberally with the coriander.
Nyama choma
