Mchemsho (Tanzanian cuisine)
Mchemsho is a traditional Tanzanian mixed stew consisting of meat, vegetables, green bananas, and aromatic spices simmered together in a flavorful broth. The name mchemsho comes from the Swahili word chemsha, meaning "to boil". The dish is particularly popular in northern Tanzania and is often prepared for special occasions, family gatherings, and weekend meals. It may be served on its own or accompanied by rice, chapati, or ugali.
Source and licence
"Mchemsho (Tanzanian cuisine)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mchemsho_(Tanzanian_cuisine), revision 4638744), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mchemsho_(Tanzanian_cuisine)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4638744
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 500 g beef, cut into cubes
- 4 green cooking bananas, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 1 cup green beans, trimmed
- 1 small cabbage, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tomatoes, diced
- 1 green bell pepper, sliced
- 2 tbsp vegetable oil
- 5 cups beef stock or water
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lime or lemon
- Fresh coriander (cilantro), chopped, for garnish
Method
- Place the beef in a large pot and cover with water.
- Add half of the onion, half of the ginger, and a pinch of salt.
- Simmer until the meat becomes tender, about 1–1½ hours.
- Reserve the cooking stock.
- Heat the oil in a separate large pot.
- Sauté the remaining onion until soft.
- Add the garlic and remaining ginger and cook for 1 minute.
- Stir in the tomatoes and cook until softened.
- Add the cumin, coriander, and turmeric.
- Add the potatoes, carrots, green bananas, green beans, cabbage, and bell pepper.
- Pour in the reserved stock.
- Add the cooked beef.
- Bring to a boil, then reduce the heat and simmer for 30–40 minutes.
- Cook until all vegetables are tender.
- Season with salt, black pepper, and lime juice.
- Garnish with chopped coriander.
- Serve hot.