In the salty-sweet mode, but where am I? Marrakesh? Bamako? Dakar? Yes, yes - I'm everywhere all the time - welcome to my Africa!
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zest of 2 oranges
15g caster sugar
oil for frying
4 very ripe plantains, peeled and sliced
3 tablespoons olive oil
200g beef shoulder roast, cut into 1cm cubes
1 onion, chopped
2 tomatoes, chopped
1 teaspoon cumin seed
2 carrots, peeled and sliced
100g green beans
1 sweet pepper, chopped
4 garlic cloves
1 bouquet garni (thyme, bay leaf)
1 vegetable stock cube
a few white peppercorns, crushed
1 pinch salt and pepper
Method Prep:20min › Cook:30min › Extra time:1min › Ready in:51min
Soak the orange zest for 1 minute in boiling water. Drain.
Heat the caster sugar with 1 teaspoon water in a small saucepan over medium high heat until the sugar caramelizes to a golden brown. Remove from heat and stir in the zest. Set aside.
Heat the oil for frying in a heavy frying pan over medium-high heat and fry the plantains until golden; set aside.
Heat the 3 tablespoons olive oil in a casserole and cook and stir the beef with the onions until the beef is browned, about 5 minutes. Stir in the tomatoes, cumin seed, carrots, green beans, sweet pepper, whole garlic cloves and the bouquet garni.
Pour in the water, add the raisins and crumble in the stock cube. Season with salt and pepper and allow to simmer over low heat until the meat is tender, about 15 minutes. Stir in the orange zest mixture.
Stir in the plantains and white peppercorns and simmer for 5 minutes to allow the flavours to blend. Remove the bouquet garni before serving.