Fancy a spicy meat stew with green bananas? Then our typical Tanzanian recipe is just right! Ndizi is Swahili and means banana, Nyama is the Swahili word for meat.
Origin of the Ndizi na nyama
Bananas grow particularly well around Mount Kilimanjaro, the highest mountain in Africa. They are part of the staple food of the Chagga, as they are very filling due to their high starch content. The Chagga are the people on Kilimanjaro who belong to the largest ethnic groups in the country. They have been cultivating the monocotyledonous plants for many centuries and still practise tradition-conscious agriculture today.
- 750g green bananas
- 700g diced beef
- 600ml chicken stock
- 1 onion chopped
- 2 cloves garlic chopped
- 2 ripe tomatoes chopped
- 1 tbsp oil
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp cinnamon
- 1 tsp tomato paste
- ¼ can coconut milk
- 2 tsp fresh coriander
- Salt & pepper
Tip for Peeling Green Bananas
Green bananas are usually not as easy to peel as yellow bananas. Our tip: Score the bananas lengthwise, cut off the two ends and soak them in cold water for about 20 minutes. Then you can carefully run your fingers between the peel and the fruit and easily loosen them.
To prevent the peeled bananas from turning brown, you can put them in fresh cold water until you are ready to use them again.
- Put the oil in a high pan and fry the onions until they are translucent.
- Add the garlic and the meat cubes and simmer for about three minutes.
- Now add the tomatoes and reduce the liquid a little.
- Add 200 ml stock, coconut milk, tomato paste and spices.
- Cut the peeled bananas into large pieces and add to the pan. Make sure the bananas are covered as much as possible with liquid.
- Bring everything to the boil and cover the pan with a lid. Now let the stew cook for about 30 minutes over medium heat until the meat and bananas are cooked through. A fork should then be able to prick the bananas easily, but not cause them to fall apart.
- If the liquid has boiled away before the end of the cooking time, add the remaining stock.
- Sprinkle the stew with fresh coriander and serve best with ugali (cornmeal porridge cooked to a firm consistency).
Have fun trying it out and enjoy!