Beef and Cassava Stew (East Africa)
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INGREDIENTS
1 pound cassava, peeled and cut into ½-inch slices
1-½ pounds lean boneless beef, trimmed of excess fat, and cut into 1-inch cubes
1 teaspoon salt
Freshly ground black pepper
¼ cup peanut or vegetable oil
1 cup finely chopped onions
1 teaspoon tumeric
2 medium-sized firm ripe tomatoes, washed, stemmed and cut into 8 wedges
1 cup water
1 cup coconut milk
3 tablespoons finely chopped fresh hot chilies (use caution)
3 tablespoons finely chopped fresh corianderDrop the cassava into enough lightly salted boiling water to cover it completely and cook briskly for about 30 minutes, or until the cassava is tender but still intact. Drain thoroughly in a sieve or colander.
Meanwhile, pat the pieces of beef completely dry with paper towels. Sprinkle the meat on all sides with the salt and a few grindings of pepper. In a heavy 3 to 4-quart casserole, heat the oil over moderate heat until a light haze forms above it. Brown the beef 4 or 5 pieces at a time, turning the pieces frequently with tongs or a spoon and regulating the heat so that they color richly and evenly without burning. As they brown, transfer the pieces of beef to a plate.
Add the onions to the fat remaining in the casserole. Stirring frequently and scraping in the brown bits that cling to the bottom and sides of the pan, cook the onions for about 5 minutes, or until they are soft and translucent. Add the tumeric and stir for 1 minute.
Return the beef and the liquid that has accumulated around it to the casserole. Add the tomatoes and water, and stir gently until the ingredients are well combined. Bring to a boil over high heat, reduce heat to low, and simmer partially covered for about 1 hour, or until the beef is tender and shows no resistance when pierced with the point of a sharp knife.
Combine the coconut milk, chilies and coriander, and mix them well. Stir the coconut milk mixture into the simmering casserole. Add the cassava and turn it about gently until it is evenly coated with the cooking liquid. Simmer partially covered for about 10 minutes longer, until the cassava is heated through. Taste for seasoning.
Serve at once, directly from the casserole or from a heated bowl.
Serves 4 to 6