Mchozi wa Ngombe

About This Recipe

Mchozi wa ngombe — literally 'tears of the cow' — is a slow-cooked stew in which beef is braised until meltingly tender in a sauce of coconut milk, tomatoes, onion, garlic and a blend of warm spices that reflects the Comoros' position at the crossroads of African and Arabian cuisine. The name poetically refers to the rich, dark juices that seep from the meat during the long cook. It is served over rice and is the ultimate Comorian comfort food.

Ingredients

Serves 4

• 600 gbeef chuck or shin, cut into 4 cm cubes
• 400 mlcoconut milk
• 3 mediumtomatoes, chopped
• 1 mediumonion, finely sliced
• 3 clovesgarlic, minced
• 1 tspground coriander

Instructions

1. 1

   Brown beef

   In a heavy pot over high heat, brown beef in batches in a little oil. Remove and set aside.

2. 2

   Build base

   Reduce heat to medium. Fry onion in the same pot until golden. Add garlic and coriander; cook 2 minutes.

3. 3

   Add tomatoes

   Add tomatoes and cook down 5 minutes to a thick paste.

4. 4

   Braise

   Return beef. Pour in coconut milk and enough water to just cover. Season with salt. Bring to a simmer, cover and cook on low heat 75–80 minutes until beef is very tender.

5. 5

   Serve

   Taste and adjust seasoning. Serve over steamed rice with a side of pickled vegetables if desired.

Variations

• •

  Add cubed aubergine in the last 20 minutes for a vegetable-heavy version.

• •

  A cinnamon stick in the braise adds a beautiful warmth.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 4 days. The stew improves the next day. Freeze up to 3 months.

Frequently Asked Questions