Tanzania / Main
Mchemsho (Tanzanian cuisine)
Mchemsho is a traditional Tanzanian mixed stew consisting of meat, vegetables, green bananas, and aromatic spices simmered together in a flavorful broth. The name mchemsho comes from the Swahili word chemsha, meaning "to boil". The dish is particularly popular in northern Tanzania and is often prepared for special occasions, family gatherings, and weekend meals. It may be served on its own or accompanied by rice, chapati, or ugali.
Ingredients
- beef, cut into cubes500 g
- cooking banana, green; peeled and sliced4
- potatoes, medium; peeled and cubed3
- carrot, sliced2
- green beans, trimmed1 cup
- cabbage, small; chopped1
- onion, large; chopped1
- garlic, minced3 clove
- ginger, fresh; grated1 tbsp
- tomato, diced2
- green pepper, sliced1
- vegetable oil2 tbsp
- beef stock or water, or water5 cup
- ground cumin1 tsp
- ground coriander1 tsp
- turmeric1/2 tsp
- salt, to taste
- black pepper, to taste
- lime or lemon juice, juice of 1 lime or lemon1
- fresh coriander (cilantro), fresh; chopped; for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 17 steps
Place the beef in a large pot and cover with water.
Add half of the onion, half of the ginger, and a pinch of salt.
Simmer until the meat becomes tender, about 1–1½ hours.
Reserve the cooking stock.
Heat the oil in a separate large pot.
Sauté the remaining onion until soft.
Add the garlic and remaining ginger and cook for 1 minute.
Stir in the tomatoes and cook until softened.
Add the cumin, coriander, and turmeric.
Add the potatoes, carrots, green bananas, green beans, cabbage, and bell pepper.
Pour in the reserved stock.
Add the cooked beef.
Bring to a boil, then reduce the heat and simmer for 30–40 minutes.
Cook until all vegetables are tender.
Season with salt, black pepper, and lime juice.
Garnish with chopped coriander.
Serve hot.