Tuesday, January 18, 2011

Banana and Coconut Stew

Sounds like a weird stew but it's really tasty and super easy to make.
Banana and Coconut Stew
2 lb beef, cubed
1 lg onion,chopped
1 can tomatoes
1 can coconut milk
5 firm green bananas or plantains
Start with 2 pounds of beef. I ended up using a nice cut of steak because it was the least expensive at the store. Cut it into bite sized cubes and fry in oil in your stew pot(just enough to cover the bottom of the pan). You want the meat to be seared on at least 2 sides. You will have to fry in batches because you do not want the meat touching. Frying meat without enough space causes too much moisture to build up and you won't get a good brown on the meat. When done return the meat to the pot with one onion you have chopped. Let that fry for a little bit - just enough to cook the onion. Add canned tomatoes. I can my own in quart sized jars after dicing the tomatoes and cooking them. You can add a can of whatever size and style you like but they should be unflavored. Add 1 can coconut milk (the sizes are pretty standard). You should have a pretty saucy stew at this moment - if not add more tomatoes or a little water. About 15 minutes before serving, add your bananas that have been cut into bite sized pieces. You want really green bananas (the greener the more starchy and firmer).
This stew is great with hot bread and salad. It's fairly allergen free so you could serve it at all sorts of meals. It sounds weird but the result is a really tasty stew. The onions and tomatoes are complimented by the sweetness of the coconut and bananas and the meat balances it all out. I like to eat it with a fork, spearing a chunk of meat with a banana and then supping up all the juice with bread.

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