RECIPES
TEXT
AMANDA GICHARU-KEMOLI
STEWED BEEF
AND MATOKE GNOCCHI
Matoke (plantains) are green cooking bananas popular in the South Western and Eastern regions of Kenya. Transformed
into pasta, it can be enjoyed with a hearty beef stew.
Makes 4 servings
INGREDIENTS
Matoke Gnocchi
1 beef stock cube
1 tablespoon tomato puree
500g white potatoes, peeled and cubed
2 cloves garlic, minced
500g matoke, peeled, cubed
1 medium onion, sliced
2 eggs
2 small carrots, sliced
1 teaspoon salt
2 small courgettes, sliced
1 teaspoon black pepper
2 tablespoons fresh coriander,
200g plain flour
finely chopped
1 or 2 bay leaves
Stewed Beef
1/2 teaspoon ground allspice
1/2 teaspoon black pepper
450g beef, cubed
1/4 teaspoon paprika
2 tablespoons vegetable oil
1 teaspoon sugar
1 cup water
1/4 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon cornflour
Boil matoke and potatoes separately then in a large bowl, combine equal amounts of both and mash well. Add eggs, salt, pepper and mix well, then add flour
and knead until smooth and elastic. Coat the dough lightly with flour then wrap in plastic wrap and refrigerate for 30 minutes.
Dust a clean surface with flour, unwrap dough and shape into a long wide rectangle then cut into 8 – 10 pieces of about 4 inches long. Roll each piece by
gently pushing with fingers. Using a non-serrated knife, cut dough ropes into 1 inch pieces. To prevent sticking, keep pieces separate and place gnocchi on a
flat surface in a cool area. Toss them with extra flour while waiting to be cooked.
In a medium pan, heat 1 tablespoon of oil. Add meat and cook until evenly browned, then remove and set aside. In the same pan, add 1 tablespoon of oil then
sauté onions and garlic for 2 minutes on low-medium heat. Add salt, sugar, pepper, paprika, allspice, Worcestershire sauce, beef stock cube, tomato puree
and bay leaves. Mix well and simmer for 2 minutes. Add browned meat and water. Cover and simmer for 40 minutes. Remove bay leaves. Add carrots and
courgettes. Cover and cook for 20 minutes longer. To thicken gravy, remove 2 tablespoons of hot liquid and in a separate bowl, combine with ⅓ cup water and
cornflour, mix until smooth then return mixture to pot. Stir and cook for 2 - 3 minutes or until bubbly. Cover and turn off heat.
Place the gnocchi in a pot of boiling water in 3 batches. As soon as a batch starts to rise to the surface, take it out. Once all 3 batches are cooked, add fresh
coriander to the stewed beef and serve on a bed of matoke gnocchi.
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