My take on Mtori
Mtori is one of my favorite Tanzanian dishes. It's simplicity itself and wonderful. Mine is a bit different than most I've had, but my Chaga friends still recognize it as mtori and seem to like it.
Ingredients:
10 unripe plantains (best substitute for ndizi bukoba)
2 red onions, finely chopped
1 carrot, finely chopped
2 heaping tablespoons minced garlic
1 teaspoon minced ginger
1/2 teaspoon tumeric
1 lb any cut of beef, cut into cubes
Beef stock (a strong Tanzanian style brown stock is best)
Cooking oil
1 cup tomato passata, totally optional, utterly non-traditional, but yummy
Preparation:
First brown the beef cubes on all sides and the braise in a bit of the stock until tender and set aside.
Sauté onions and carrots until tender, then add ginger and sauté for a minute more. Add garlic and tumeric, stir for about 30 seconds and add some of the stock. Add the cut up plantains and more stock. Season with salt and pepper to taste. Cook until the plantains are quite tender. The amount of stock depends on the desired consistency. The Wachaga make a very thin one for breakfast. A thicker, more substantial one can be a main meal. When the plantains are tender, blend everything either with a good immersion blender or in a regular blender in batches. Return to the pot and add the braised beef and tomato passata
Mtori is one of my favorite Tanzanian dishes. It's simplicity itself and wonderful. Mine is a bit different than most I've had, but my Chaga friends still recognize it as mtori and seem to like it.
Ingredients:
10 unripe plantains (best substitute for ndizi bukoba)
2 red onions, finely chopped
1 carrot, finely chopped
2 heaping tablespoons minced garlic
1 teaspoon minced ginger
1/2 teaspoon tumeric
1 lb any cut of beef, cut into cubes
Beef stock (a strong Tanzanian style brown stock is best)
Cooking oil
1 cup tomato passata, totally optional, utterly non-traditional, but yummy
Preparation:
First brown the beef cubes on all sides and the braise in a bit of the stock until tender and set aside.
Sauté onions and carrots until tender, then add ginger and sauté for a minute more. Add garlic and tumeric, stir for about 30 seconds and add some of the stock. Add the cut up plantains and more stock. Season with salt and pepper to taste. Cook until the plantains are quite tender. The amount of stock depends on the desired consistency. The Wachaga make a very thin one for breakfast. A thicker, more substantial one can be a main meal. When the plantains are tender, blend everything either with a good immersion blender or in a regular blender in batches. Return to the pot and add the braised beef and tomato passata
enjoy.
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