Entree: Madagascar – Northern Culinary Region – Sakay (Fiery northern Malagasy stew of beef, chilies and coconut)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) neutral oil (peanut or vegetable)
- 1 large onion (approx. 8 oz (225 g)), thinly sliced
- 4 cloves garlic (about 11/16 oz (20 g)), minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes (about 10 oz (280 g)), diced
- 2–3 hot red chiles (bird’s eye or local sakay), about 1.5 oz (45 g), minced (adjust to taste)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) beef stock or water
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 g) brown sugar or local honey
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (8 g) chopped cilantro for garnish
- 2 cups (360 g) cooked white rice to serve

Show original ingredient measurements

- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) neutral oil (peanut or vegetable)
- 1 large onion (approx. 8 oz / 225 g), thinly sliced
- 4 cloves garlic (about 20 g), minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes (about 10 oz / 280 g), diced
- 2–3 hot red chiles (bird’s eye or local sakay), about 1.5 oz (45 g), minced (adjust to taste)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) beef stock or water
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 g) brown sugar or local honey
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (8 g) chopped cilantro for garnish
- 2 cups (360 g) cooked white rice to serve

Instructions

1. Heat the oil in a heavy pot over medium-high heat. Add the beef cubes in batches and brown on all sides, about 4–6 minutes per batch; transfer browned beef to a plate.
2. Reduce heat to medium, add the sliced onion and cook until softened and beginning to brown, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in the diced tomatoes, minced chiles, turmeric and cumin; cook 4–5 minutes until tomatoes begin to break down.
4. Return the beef to the pot, add coconut milk and beef stock, bring to a gentle simmer. Scrape up any browned bits from the bottom of the pot.
5. Add lime juice, brown sugar, salt and pepper. Cover and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until beef is very tender and sauce has thickened. Add a splash more stock or water if the stew reduces too much.
6. Taste and adjust seasoning for heat, salt and sweetness. If you prefer a smoother sauce, mash a few tomato pieces against the side of the pot or use an immersion blender briefly.
7. Serve hot over cooked white rice and garnish with chopped cilantro.