Spicy Palm Nut Beef Bowl — Palm Nut Beef Bowl with Rice and Plantain - Moambe Bandeja
Congolese moambe palm nut beef stew braised with bell pepper and scotch bonnet, served Colombian bandeja paisa-style over white rice with sweet fried plantain, sliced avocado, and a runny fried egg on top.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut beef into 3cm cubes. Season with 1 tsp salt and pepper. Dice onions. Mince garlic. Slice bell peppers into thin strips. Slit scotch bonnets without breaking them. Dice tomatoes. Peel plantains and slice into 1.5cm rounds on the bias. Slice avocado. Pick cilantro leaves. Cut limes into wedges.
Sear
Heat 3 tbsp neutral oil in a large heavy lidded pot over medium-high for 90 seconds. Add beef in a single layer (work in two batches if needed) and sear 4 minutes turning once, until both sides are deep mahogany. Lift to a plate.
Build 1
Reduce heat to medium. Add onions and bell peppers to the same pot and cook 4 minutes until softened. Stir in garlic, white pepper, tomatoes, tomato paste, and bay leaves for 90 seconds until tomatoes break down.
Simmer
Add palm nut cream, scotch bonnets, beef stock, and remaining 1 tsp salt. Return beef to the pot. Bring to a boil over high, reduce to lowest heat, cover, and braise 25–30 minutes until beef is fork-tender and the sauce turns deep brick-red.
Build 2
Rinse rice until water runs clear. Combine rice with 400ml water and a pinch of salt in a medium pot. Bring to a boil over high, reduce to lowest heat, cover, and cook 15 minutes until tender. Rest 5 minutes and fluff.
Sear 2
Heat 1.5 tbsp neutral oil in a large skillet over medium-high for 60 seconds. Fry plantain rounds in batches 2 minutes per side until deep gold with caramelized edges. Drain on paper towels. In the same skillet with 1.5 tbsp neutral oil over medium-low, crack both eggs and fry 3 minutes until whites set and yolks are still soft.
Plate
Divide rice between two wide bowls, mounding on one side. Spoon moambe beef and palm nut sauce alongside each portion, lifting scotch bonnets out. Tuck fried plantain and avocado slices around the edges. Slide a fried egg on top of the rice in each bowl, scatter cilantro, and serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.