Vary Amin Anana
(Hot Pepper Beef) Recipe

Origin: Madagascar Period: Traditional

Ingredients:

250g boneless chuck steak, cut into 1.5 cm cubes
2 tbsp oil
1 hot chilli (eg Scotch Bonnet, pounded to a paste) [adjust to taste]
1 tomato, cut into 1.5cm chunks
1 bunch spring onions cut into 2.5cm pieces
250g mustard greens, finely shredded
250g spinach, finely shredded
1 bunch watercress, cut into small pieces
500ml water
200g rice
1 tbsp salt
1/2 tsp black pepper

Vary Amin Anana
(Hot Pepper Beef) Preparation:

Method:

Fry the meat in the oil and cook until the meat has browned on all sides then add the chilli and fry for 1 minute more. Add the tomato and cook with the beef for 10 minutes. Add the spring onions, mustard greens, spinach and watercress and fry until the greens have wilted.

Add the remaining ingredients, cover the pot and simmer very slowly until the rice is thoroughly cooked and all the liquid has been absorbed.

Correct the seasoning to taste and serve with hot pepper sauce such as Sakay.

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