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Mix the garlic and chili pepper into a paste and rub it onto the meat. Allow the meat to marinate for an hour or more. Add ginger, chili powder to the garlic-chili pepper mixture for extra taste.

Heat a spoonful of oil in a large pot. Add the meat and cook for about 10 minutes, until it is browned. Add a cup of water (or broth), heat to a boil and cook the meat over high heat for 10–20 minutes.

Add another cup of broth, cover, reduce heat, and simmer for about 30 minutes, or until meat is tender. Add water as needed to maintain level of liquid. Add the plantains, potatoes, onions, and tomatoes and enough water to partly cover. Continue to simmer, adding water as necessary.

When the plantains are tender and the meat fully cooked, mash everything together with a Potato masher. Remove the meat from the pot and cut it off the bone and into small pieces.

Add the seasoning required, add coconut milk or butter a few minutes before serving. Serve hot.

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