Get ready to embark on a mouthwatering journey through the heart of African cuisine with Mary Ann's Beef Isombe - a dish that will transport your taste buds to a world of rich, bold flavors! This tantalizing recipe combines tender beef, earthy cassava leaves, and aromatic spices that will make your kitchen smell like a hidden gem in the heart of Africa. Whether you're an adventurous foodie or simply looking to expand your culinary horizons, this recipe promises an unforgettable dining experience that will leave you craving more with every single bite!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: African
Serves: 6 servings
Ingredients
- 1 kg beef, cubed
- 2 cups cassava leaves
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground pepper
- Salt to taste
- 2 tbsp palm oil
Instructions
- Thoroughly wash the cassava leaves and finely chop them, ensuring they are clean and free from any debris.
- In a large cooking pot, heat the palm oil over medium heat until it becomes slightly warm and fragrant.
- Add chopped onions and minced garlic to the palm oil, sautéing until the onions become translucent and soft, releasing their aromatic flavors.
- Introduce the cubed beef into the pot, seasoning with ground pepper and salt. Stir to ensure the meat is evenly coated with the onion and garlic mixture.
- Brown the beef on all sides, allowing it to develop a rich, caramelized exterior while sealing in its natural juices.
- Pour enough water to just cover the beef, then reduce heat to low and let the meat simmer slowly, becoming tender and absorbing the surrounding flavors.
- After the beef has been simmering for approximately 45 minutes, add the finely chopped cassava leaves to the pot.
- Stir the cassava leaves into the beef, ensuring they are well incorporated and submerged in the cooking liquid.
- Continue cooking on low heat for an additional 15-20 minutes, allowing the cassava leaves to soften and release their distinctive earthy flavor.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the dish rest for a few minutes to allow the flavors to meld together.
- Serve hot, traditionally accompanied by fufu, rice, or plantains.
Tips
- Choose fresh, high-quality cassava leaves for the most authentic flavor and best results.
- Take your time when browning the beef - this step is crucial for developing deep, rich flavors.
- Use palm oil authentically, but if unavailable, you can substitute with a neutral cooking oil.
- Simmer the beef on low heat to ensure it becomes incredibly tender and absorbs all the delicious seasonings.
- Don't rush the cooking process - patience is key to allowing the flavors to develop fully.
- For an extra flavor boost, consider adding a small amount of hot pepper or chili if you enjoy some heat.
- Serve immediately for the best taste and texture, accompanied by traditional sides like fufu or rice.
- If cassava leaves are hard to find, you can sometimes substitute with spinach, though the flavor will be different.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
