Mtori (Tanzanian stew)
Vegan Cuisine Mtori is a traditional Tanzanian stew made from green bananas (plantains) and meat, usually beef. It originated among the Chagga people of the Kilimanjaro region in northern Tanzania and has become popular throughout the country. The dish is known for its creamy texture and nourishing qualities. Mtori is commonly served for breakfast, lunch, or
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 13 method steps from beginning to end.
- Measure and arrange all 14 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Chicken mtori
Goat meat mtori
Coconut milk mtori
Vegetarian mtori
Spicy mtori with chili peppers
Adapted from the source recipe's notes.Method
- 01
Place the beef and water in a large pot.
- 02
Bring to a boil, then reduce the heat and simmer until the meat is tender, about 1–1½ hours.
- 03
Remove the meat from the stock and set aside.
- 04
Add the bananas, onion, carrot, bell pepper, and potato to the stock.
- 05
Cook until the bananas become very soft.
- 06
Return the cooked meat to the pot.
- 07
Add the ginger, garlic, salt, and black pepper.
- 08
Simmer for 10 minutes.
- 09
Mash the bananas using a wooden spoon or potato masher until a thick, creamy consistency is achieved.
- 10
Stir in the butter or margarine.
- 11
Adjust seasoning to taste.
- 12
Simmer for another 5 minutes.
- 13
Garnish with fresh coriander and serve hot.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to LittleT889; view original image record .
More from International
InternationalAadun (Nigerian Corn Flour with Palm Oil)
Cuisine of Nigeria Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste.
InternationalAcorn Crusted Salmon
You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
InternationalAdobo Chicken (Philippine)
Cuisine of the Philippines Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditiona
InternationalÆbleskiver (Danish Spherical Pancakes)
Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan.