Beef Mpotompoto

Prepare this traditional one pot recipe that comes with a delicious twist cooked with GINO. Whether for yourself or with loved ones, enjoy this classic Mpotompoto filled with tender beef chunks.

Just follow these simple steps:

45 -60 MIN

Ingredients

500g beef, washed and cut into bite-sized pieces
5-6 small to medium sized cocoyam tubers
Ginger and garlic, blended together
Tomatoes
Onion
Red pepper
Momoni (fermented fish or shrimp paste)
Palm oil
Gino Peppe & Onion seasoning
Salt to taste

Number of Servings

Approximately 4 servings

Nutritional Value per Serving (Approximate)

Calories: 420 kcal
Protein: 20g
Carbohydrates: 35g
Dietary Fibre: 6g
Sugars: 5g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 800mg
Potassium: 900mg
Vitamin A: 40% of the Daily Value (DV)
Vitamin C: 120% of the DV
Calcium: 6% of the DV
Iron: 20% of the DV

**These values consider the specific brands used in the recipe, and they remain approximate estimates. Note that the actual nutritional content can still vary slightly depending on factors such as the precise quantities of these products used and any variations in the formulations of the Gino products. It is advisable to refer to the product packaging for more detailed nutritional information, especially if you have specific dietary requirements or preferences.**

Cooking Instructions

Prepare beef

Season the washed and cut beef with Gino Peppe & Onion seasoning and a portion of the ginger and garlic blend.
Allow the beef to marinate for at least 30 minutes.
Steam the marinated beef until it is tender and fully cooked. Be sure to strain and keep the beef stock.

Prepare cocoyam

Peel and wash the cocoyam tubers, then cut them into chunks.
In a large pot, add the cocoyam chunks, tomatoes, onion, red pepper and momoni.
Add enough water to cover the ingredients and bring them to a boil.
Simmer for about 15 minutes, until the cocoyam is halfway cooked.

Blend vegetables

Carefully remove the tomatoes, pepper, and onions from the pot and blend them to create a flavourful paste.
Pour the blended mixture into the pot.

Add beef stock

Pour in the reserved beef stock to add depth to the stew.
Season with salt, then stir well.

Fry beef:

In a separate pan, heat some palm oil over medium heat.
Lightly fry the cooked beef until it is golden brown.
Add the fried beef and the red oil to the stew.
Stir gently, allowing the flavours to combine properly.

Simmer and serve:

Let your Beef Mpotompoto simmer for a few more minutes until the cocoyam is fully cooked and the flavours meld together.
Serve hot to enjoy the rich blend of spices and tender beef.

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