Smoked Paprika and Garlic Matoke with Beef and Spiced Peas

Method

1. Add smoked paprika and minced garlic to the beef seasoning during cooking.
2. Peel and slice plantains. Steam for 10-12 minutes until tender. Mash slightly with a fork.
3. In a pot, cook beef with onion, garlic, cumin, coriander, salt, and pepper until browned.
4. Add peas and 1 cup water. Simmer for 15-20 minutes until peas are tender and sauce thickens.
5. Serve matoke alongside beef and spiced peas. Can be reheated or stored in the fridge for up to 3 days.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.