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Cameroon Beef & Coconut Curry

What's the big idea?

A rich fruity curry that derives a lot of sweetness from the various fruits used. Traditionally, this would use fresh coconut, fresh pineapple and fresh mango, but I have tried to adapt it slightly to allow for ingredients that are more readily available in western supermarkets. This also makes preparation easier, especially where the coconut is concerned.
Serve with boiled rice and Cameroon-style Fried Spinach. It is traditional to also serve small bowls of other accompaniements with the curry, such as chopped hard-boiled eggs, chopped peanuts, chopped cucumber, and chutneys and pickles.

Shopping List

Here's the list of what you need:

  • 2 tablespoons peanut or vegetable oil
  • 2 medium onions, coarsely chopped
  • 2lbs stewing beef
  • 2oz dessicated coconut
  • 1 x 400ml tin coconut milk
  • 2 tablespoons curry powder or paste of your choice
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3oz raisins
  • 4oz fresh (or tinned) pineapple, cut into 2 inch chunks
  • Flesh of one mango, cut into 2 inch chunks

What To Do

  • In a large saucepan or casserole which can be used on the hob, heat the oil and fry the onions for 3 minutes
  • Add the meat and fry for 5 minutes. Add the curry powder/paste, salt and pepper. Cook for a further 5 minutes
  • Add the dessicated coconut, coconut milk and 400ml water
  • Bring to the boil, reduce the heat, cover and simmer slowly for 1½ hours, stirring occasionally
  • Add more water if needed, along with the raisins and pineapple. Simmer for a further 20 minutes
  • Add more water if needed, along with the mango. Simmer for a further 10-15 minutes

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