Thai-Spiced Ndizi Nyama

Thai-Spiced Ndizi Nyama

Community Creator

Traditional ndizi nyama elevated with Thai bird chilies and a fish sauce-spiked coconut broth. The familiar green banana and beef stew gets a bright, spicy makeover while maintaining its hearty soul.

east_african
20 min prep
75 min cook
95 min total
4 servings
26 views
1 forks

Ingredients

  • 6 other green bananas

    peeled and cut into 2-inch pieces

  • 1.5 other beef chuck

    cut into 1-inch cubes

    Sub: can substitute with goat meat

  • 400 other coconut milk

    full-fat canned

  • 3 other Thai bird chilies

    minced

    Sub: adjust quantity for heat preference

  • 2 other fish sauce

  • 1 other palm sugar

    grated or chopped

    Sub: brown sugar works as substitute

  • 1 other yellow onion

    diced

  • 4 other garlic

    minced

  • 1 other fresh ginger

    minced

  • 2 other vegetable oil

  • 0.5 other white pepper

    ground

  • 1 other salt

    Sub: adjust to taste

Prepare Steps

  1. 1

    Prep ingredients(15m)

    Peel and cut green bananas into 2-inch pieces. Cut beef into 1-inch cubes. Dice onion, mince garlic, ginger, and Thai chilies.

    knife_work

Cook Steps

  1. 1

    Brown the meat(8m)

    Heat oil in a heavy pot over medium-high heat. Brown beef cubes on all sides, about 6-8 minutes total. Remove and set aside.

    searing
  2. 2

    Build aromatic base(6m)

    In the same pot, sauté onions until translucent, about 5 minutes. Add garlic, ginger, and Thai chilies, cook for 1 minute until fragrant.

    sautéing
  3. 3

    Add liquid and seasonings(5m)

    Return beef to pot. Add coconut milk, fish sauce, palm sugar, white pepper, and salt. Bring to a gentle boil, then reduce heat to low.

    braising
  4. 4

    Simmer until tender(45m)

    Cover and simmer for 45 minutes until beef starts to tenderize. Add green banana pieces and continue cooking for 25-30 minutes until bananas are fork-tender.

    slow_cooking
  5. 5

    Final seasoning and serve(2m)

    Taste and adjust seasoning with more fish sauce or salt as needed. Serve hot in bowls.