Congolese Food Ngombe Kotunba Na Oven

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant.

Add diced beef to the pot; brown on all sides for about 5-7 minutes.

Incorporate chopped bell peppers and tomatoes; cook until tomatoes soften, about 5 minutes.

Add scotch bonnet peppers, seasoning cubes, salt, and water; bring to a boil.

Reduce heat to low, cover, and simmer for 1-1.5 hours until beef is tender.

Check occasionally, adding water if necessary to maintain sauce consistency.

Stir in chopped spinach and grated carrots; cook for an additional 5 minutes.

Add thyme and bay leaves; stir well to combine.

Season with black pepper to taste; adjust salt if needed.

Remove from heat and let rest for 5 minutes before serving.

Spice Level:

Allergens