This is a simple beef stew served more as a sauce for boiled rice, the true main course. Ginger gives the meat its exotic flavor. The Malagasy name for this kind of stewed beef is hen'omby ritra.
Instructions
Season the meat with salt and pepper.
Heat the oil in a heavy pan over medium-high heat and lightly brown the meat on all sides, in batches if needed. It will cook as much in its own fat as in the oil.
Add the garlic and ginger and stir for 1 minute, then add just enough water to cover the meat.
Bring to a boil, cover and simmer gently for 1 to 1 1/2 hours, until the meat is tender and the liquid has reduced to a rich sauce, adding a little water if needed.
Serve over boiled rice.
Notes
In Madagascar, this stew accompanies the rice, which is the heart of the meal. Serve it with achards, pickled vegetables, and rougail, a spicy tomato and chili relish.
If you like, add a few pink peppercorns to spice up the stew.
Refrigerate leftovers within 2 hours and eat within 3 to 4 days.
Source
Slow cooking makes the beef tender, and the ginger gives it a flavor very different from typical Western stews. In Madagascar, stewed beef is called hen'omby. Enjoy this ginger stewed beef with plenty of boiled rice, a small bowl of rougail, the fiery relish typical of the Indian Ocean islands, and a few achards, preferably tomatoes and onions.
Food in Africa, East Africa