In the kitchen: The Rwandan beef stew

Joseph Gatabazi, a chef at Happy Corner restaurant in Nyabugogo says it’s a straightforward stew to which all sorts of root veggies can be added. “It takes some time to make (about an hour of active cooking), but I promise you it’s worth the effort. Aside from being delicious, it’s a one pot meal that feeds a crowd,” he adds. What you’ll need •2 pounds stewing beef, cut into 1/2- inch pieces •1 medium onion, chopped •2 tablespoons peanut oil •3 large green plantains, peeled and cut into one1/2-inch slices •4 tablespoons freshly squeezed lemon juice •1 large tomato, peeled, seeded and coarsely chopped •1 teaspoon salt •1/2 teaspoon poultry seasoning •1/4 teaspoon freshly ground black pepper Procedure •In a heavy casserole dish, brown the beef and onion in oil. •Rub the plantain slices with lemon juice and add them to the browned beef and onions. •Cook for 5 minutes over low heat, stirring constantly to make sure they do not stick. •Add the remaining ingredients and water to cover them. •Cover the casserole and cook over low heat for 1 1/2 to 2 hours. •Add more water if needed, and stir occasionally so that the ingredients do not stick. •Serve it with a crusty bread to sop up all the sauce. This is soul-satisfying comfort food for a cold night. Enjoy!

Lifestyle

In the kitchen: The Rwandan beef stew