Katogo (matooke and meat)

Instructions

1. Peel the green plantains and cut them into thick rounds or quarters. Rinse quickly in cold water so they don't darken.
2. In a large pot, sauté the sliced onions in the oil until translucent, about 5 minutes over medium heat.
3. Add the meat and brown it on all sides, then add the diced tomatoes, chili and turmeric. Simmer for 10 minutes.
4. Pour in the water, add the bouillon cube if using, then simmer for 20 minutes until the meat starts to become tender.
5. Arrange the plantains over the meat without mashing them, cover and cook over low heat for 20 to 25 minutes, until tender when pierced with a fork.
6. Dilute the peanut paste with a little warm water and stir it into the mixture, mixing gently so you don't crush the plantains.
7. Add the amaranth leaves if using and cook 3 minutes more. Adjust the salt.
8. Serve hot with lime wedges to brighten everything up.