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Friday, September 28, 2012

Cameroon Beef

Cameroon Beef -the curry powder I make, is very mild, you could add more to suit your taste.

There are a lot of really great dishes, from Cameroon, but this is my favorite. It is an incredible combination of flavors. I top mine with a little chutney, and drizzle it with the African hot sauce.
I'm squeezing in a lot of recipe's on this post. But they all go together. This is a bit of work, making the sides, but well worth it. They can be made, a day in advance.  The fried bananas are a perfect side for this dish. I add coconut chips, to the water, when I cook the rice, too. If you can, use fresh pineapple for this, it tastes so much better.

Ingredients:
2 diced onions
1Tbl. mild curry powder
2tsp. salt ( I know it sounds like a lot, but you'll need it)
1/2tsp. pepper
2Tbl. oil
2lbs. chuck roast-cubed
1/2 of a fresh pineapple or 1 can chunks
1/4cup raisins
1 can of coconut milk
1/2cup water
1/2 of a fresh coconut- chopped or 1-cup unsweetened coconut chips
1 mango-cut into strips
cooked rice


I use chip ribbon coconut, instead of fresh.
Preparation:
In a 4qt. pot, heat the oil. Fry the onion, curry, salt, and pepper, until the onion, softens.
Add the beef, and cover the pan. Don't allow the beef to brown. Simmer on low, for 45-minutes.
Add the pineapple coconut milk, water, and raisins. Cover and continue to simmer, until the beef is tender. ( about 30 minutes)
Add mango and coconut cook about 10 more minutes. serve over cooked rice.
Serve with a choice of, chopped peanuts, African hot sauce, pineapple chutney, chopped coconut, pili-pili sauce. It was great with fried plantains.


                             Pili-Pili sauce: from the Congo cookbook
Make 3-Tbl.
3-4 ripe red jalapenos-minced (Or any ripe pepper)
juice of one lemon
1tsp. minced garlic
 1tsp. dried or 2tsp. fresh parsley
2Tbl. cooking oil
pinch of salt
Either grind, or use a food processor to puree. Simmer for a few minutes in a saucepan, to remove the raw flavor. Refrigerate before using.


            African hot sauce: from the Congo cookbook. I love this sauce!
Makes 1/4-cup:
3 red ripe hot peppers- diced ( I used jalapeno)
An equal amount of green bell pepper- diced
1/2tsp. minced garlic
1/2 of a small onion-diced
2Tbl. tomato paste or ketchup
1Tbl. vinegar
1/4tsp. sugar
 1/4tp. salt
Either grind or use a blender, to puree. Simmer for a few minutes in a saucepan, to remove the raw flavor. Refrigerate before using. I love this sauce, it's good uncooked too.



As a stand alone dish, I don't really care for these, but drizzled with African hot sauce, they are the perfect side for Cameroon Beef.


1 plantain (or any banana) for each person-sliced or split horizontally
oil for frying
salt or African hot sauce (sugar if your using them for dessert)
Heat about 1/2-inch oil, in a skillet. Wait for the bottom to become golden brown, then flip it, and brown the other side. Drain on a paper towel. Serve with your choice of, salt, hot sauce or sugar.


      Pineapple-Mango Chutney- This tastes great with fresh pineapple.

makes 1-cup:
1/2 of a fresh pineapple-diced or 1 can tidbits
1 mango- diced
2 ripe red hot peppers-minced (I used jalapeno)
1/4tsp. mild curry powder
The white section of 6 green onions-chopped
1/4tsp. pureed ginger
1Tbl. vinegar
1/2tsp. minced garlic
1/4tsp. salt
1/4tsp. sugar
 Add everything to a saucepan, simmer on a low flame, about 5-8 minutes, or until it thickens somewhat.
Chill before serving.


2 comments:

  1. Deb, thanks for linking this in to Food on Friday. Looks yummy. Have a good one

    ReplyDelete
  2. Great link-up Carole! You have a great weekend too.

    ReplyDelete