Entree: Tanzania – Northern Tanzania – Makange (Hearty Northern Tanzanian beef stew with ripe plantains and a savory peanut sauce)

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 15 min

Total 1 hr 30 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, cut into 1-inch (2.54 cm) pieces
- 3 ripe plantains, peeled and cut into 1-inch (2.54 cm) coins (about 1 lb (450 g))
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) vegetable oil
- 1 can (14 oz (400 g)) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef or water-based broth
- 1/2 cup (125 g) smooth peanut butter or ground peanuts
- 1 tsp (5 ml) ground coriander (0.071 oz (2 g))
- 1 tsp (5 ml) turmeric (0.071 oz (2 g))
- 1/2 tsp (2.5 ml) ground cumin (0.035 oz (1 g))
- 1/2 tsp (2.5 ml) crushed red pepper flakes, optional (0.035 oz (1 g))
- 1 tsp (5 ml) kosher salt (0.18 oz (5 g)) or to taste
- 1/2 tsp (2.5 ml) black pepper (0.035 oz (1 g))
- 1 tbsp (15 ml) lemon juice or tamarind water
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- Cooked ugali, rice, or steamed greens to serve

Show original ingredient measurements

- 1.5 lb (680 g) beef chuck, cut into 1-inch pieces
- 3 ripe plantains, peeled and cut into 1-inch coins (about 1 lb / 450 g)
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) vegetable oil
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef or water-based broth
- 1/2 cup (125 g) smooth peanut butter or ground peanuts
- 1 tsp ground coriander (2 g)
- 1 tsp turmeric (2 g)
- 1/2 tsp ground cumin (1 g)
- 1/2 tsp crushed red pepper flakes, optional (1 g)
- 1 tsp kosher salt (5 g) or to taste
- 1/2 tsp black pepper (1 g)
- 1 tbsp (15 ml) lemon juice or tamarind water
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- Cooked ugali, rice, or steamed greens to serve

Instructions

1. Brown the beef: heat vegetable oil in a heavy pot over medium-high heat. Season beef pieces with salt and pepper and brown in batches until nicely seared, 3–4 minutes per side. Remove and set aside.
2. Sauté aromatics: reduce heat to medium, add sliced onion and sauté until softened and beginning to brown, 6–8 minutes. Add garlic and grated ginger and cook 1 minute until fragrant.
3. Build the stew: stir in crushed tomatoes and tomato paste, cooking 2 minutes. Add ground coriander, turmeric, cumin, and red pepper flakes if using; cook 1 minute to bloom the spices.
4. Combine and simmer: return browned beef to the pot, add 1 cup (240 ml) broth, bring to a simmer, cover, and cook gently for 45–55 minutes until beef is nearly tender.
5. Add plantains and peanuts: stir in plantain pieces and peanut butter, mixing until peanut paste is fully incorporated; add additional broth or water if the stew is too thick. Continue to simmer, partially covered, 15–20 minutes until plantains are soft and beef is tender.
6. Adjust seasoning and finish: stir in lemon juice, check for seasoning and add more salt or pepper as needed. If sauce is too thin, simmer uncovered to reduce; if too thick, add a splash of water.
7. Serve: sprinkle chopped cilantro or parsley over the stew and serve hot with ugali, rice, or steamed greens on the side.