African Curry Stew

(from my Irish friend Bill Walsh)

This is a wonderful African Curry that was taught to me by my good friend Bill Walsh. His family learned how to make this while living in Africa. It is somewhat sweet (due to the fruit) and gets rave reviews from all who taste it! The amounts are "guestimates" so you will have to find the exact blend by taste and consistency. Enjoy!!

Serves: 4
Cooking time: About 2 hours

Ingredients (for 4)

400 gstewing beef, cut into large cubes
4medium onions, halved and sliced
4cooking apples, grated
3 clovesgarlic, minced
2-3 tspcurry powder (this needs to be adjusted by taste later)
1/2 bottlechutney (e.g., Sharwood's mango)
1 cupbeef stock
2bananas, diced just before adding
2 Tblspcoconut (optional)

Preparations (in large stewing pot)

  1. Soften onions.
  2. Brown the meat.
  3. Add garlic and cook about 2 minutes.
  4. Add curry powder and grated apples.
  5. Cover with beef broth and add extra water to just about cover the meat.
  6. Add chutney.
  7. Slow simmer an hour or two. Check now and then that there is enough liquid and add more water if necessary.
  8. 20 minutes before serving, add bananas and coconut.
  9. Taste and add more curry to taste.


Over couscous or rice when meat is cooked.

Side Garnishes

fruit (e.g., apples, bananas, mandarins - I dip them in lemon juice to keep from browning)