Keto Matoke with Peanut-Free 'Groundnut' Stew

Ingredients

• 6 medium Green plantains
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Tomatoes
• 1 medium Bell pepper (red)
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1/4 cup Sunflower seed butter
• 1 can (13.5oz) Coconut milk
• 1/2 cup Beef broth
• 1/2 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Turmeric
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Peel the 6 medium green plantains and cut them into 1-inch pieces. Place the plantain pieces in a steamer basket over a pot of boiling water. Cover and steam for 20 to 25 minutes, or until the plantains are tender when poked with a fork.
2. 2While the plantains are steaming, prepare the stew base. Heat the 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 medium chopped onion and cook, stirring occasionally, for 5 to 7 minutes, or until it looks translucent and softened.
3. 3Add the 2 diced medium tomatoes and the 1 diced medium red bell pepper to the pot with the onions. Cook, stirring occasionally, for 5 minutes, or until the tomatoes begin to break down slightly.
4. 4Add the 3 minced cloves of garlic and the 1 teaspoon of minced ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir in the 1/4 cup of sunflower seed butter until it is well combined with the vegetables. Pour in the 1 can (13.5oz) of coconut milk and the 1/2 cup of beef broth. Add the 1/2 teaspoon of cumin, 1/2 teaspoon of coriander, 1/4 teaspoon of turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together and bring the mixture to a gentle simmer over medium heat (350°F / 175°C).
6. 6Once the plantains are tender, carefully add the steamed 1-inch plantain pieces to the simmering stew. Stir gently to coat the plantains. Reduce the heat to low (250°F / 120°C), cover the pot, and let it cook for 15 to 20 minutes, or until the plantains have absorbed the flavors of the stew and are very tender.
7. 7Serve the tender plantains with the rich peanut-free 'groundnut' stew spooned over them.

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