Mtori: Banana and Meat Soup

Nuvita Biscuits

Mtori soup, made from plantain, is usually eaten for breakfast. Below is a recipe for this thick banana and meat stew.

This would usually be cooked over an open fire in a clay pot called a chungu – all the ingredients would be cooked in the pot at the same time. Once the cooking has finished the meat would be removed, cut into small chunks [fat and gristle is not discarded] and then reheated in the soup.

  • 1 kilo beef short ribs
  • 2 teaspoons salt
  • 10 Plantain [green banana] peeled and sliced
  • 4 medium-sized potatoes – peeled
  • 2 medium onions, peeled and coarsely chopped
  • 1 Tbs. butter


Put the s ribs, enough cold water, and salt in a large casserole pot and bring to a boil over high heat. Skim the foam and scum as they rise to the surface. Reduce the heat to low and simmer, partially covered, for 1-1/2 hours.

Add the plantains, potatoes, and onions, and continue simmering for another 30 minutes, or until the meat is tender and the potatoes can be mashed.

Remove the short ribs from the pot. Remove the meat from the bones and cut away the fat and gristle, and discard. Cut the meat into bite-size pieces.

Purée the soup and vegetables. Return the purée to the pot, add the meat, and stir in the butter. Adjust seasoning – Enjoy.
Coconut milk is sometimes added toward the end of cooking to make the soup even richer.



Recipe Comments

  1. posted by EzioAuditore1459 on Mar 15, 2013

    Is there any other ways you can cook stew meat? I really don’t want to make beef stew, I would like something different. Any ideas would be great!

  2. posted by nathan on Mar 17, 2013

    I’m looking for something else to make with my stew meat. It’s so cheap, and I love cooking it in a crockpot with cream of mushroom soup. But, I’m afraid my husband will get sick of it.

    Any other ideas? Oh, I can’t use onion soup mix because I’m terribly allergic to onions. I know that makes it more difficult.

    Thanks for the help!

  3. posted by Rishi on Mar 17, 2013

    I’m going to be making a beef stew in a slow cooker, and would like to know what cut of meat is best, and how to prepare the meat best for the stew.
    Thanks for the help!

  4. posted by evangldbrg on Mar 18, 2013

    I have some stewing beef in my freezer that I need to use up, but I am kinda tired of stew and I just made a big pot of veggie soup last week.
    Any ideas?
    I’m also on a low salt diet so it will have to be something I can make that’s low in salt.

  5. posted by Duke on Mar 18, 2013

    I notices that when I make this stew meat in broth with mushrooms in the slow cooker that I lose weight since it’s nothing but protein. I plan on eating this for lunch and dinner every day for a week. The meat is very lean, but what kinds of negative things could I encounter while doing this?

  6. posted by Lachlan on Mar 18, 2013

    I mean like processed meat.. like luncheon meat or the little meat chunks in stew…

    …what percentage of that meat is really meat and what part of it are just fillers?

  7. posted by Matthew on Mar 18, 2013

    I have beef stew meat and lots of fresh and frozen veggies. I also have beef broth and lots of seasonings. How exactly do I put this all together? Should I brown the meat first?
    How long do I cook it all? On what setting? How much broth do I use?
    Thanks for your help.

  8. posted by Dr Dorian on Mar 18, 2013

    Bought pre-cut beef stew meat from Walmart. There was a date that said use or freeze by 2/10/13. I froze it immediately but took it out and put in the freezer to cook last week. I never got the chance to cook it so it stayed in there a while. The meat still looks alright but it is 8 days past the freeze by date. Will it be ok?

  9. posted by jdubdoubleu7704 on Mar 18, 2013

    I have the worst luck when using stew meat. It always seems to be better suited to pulling teeth out than for chewing for enjoyment…lol

    Is there something I can do to it to make it nice and tender?
    When it comes to meats, I am completely hopeless. Please, any suggestions explain in detail.


  10. posted by toast on Mar 19, 2013

    Can’t I just throw stew meat, water, chunks of carrots, and an onion in? Will they taste good? Whats the easiest most basic beef stew recipe?

  11. posted by Cpt Excelsior on Mar 19, 2013

    Why does my beef stew always come out tough and chewy. I buy really good stew meat and I brown the meat first. Then I put in crock pot with some veggies, water and gravy for 5 hours on low…

    What am I doing wrong? I just bought really good meat and its been only cooking for 3 hours and ALREADY its tough and chewy – am I cooking it too long?

  12. posted by sick_mick_101 on Mar 19, 2013

    I have a roast in my fridge, and was wondering if I can just cut it into pieces and make a stew, or would this not be a good idea?

  13. posted by Praveen on Mar 19, 2013

    A Ghanaian friend of mine used to make this delicious Goat meat stew. I don’t remember the name of it and miss it SO much. Any ideas on what it’s called or recipes for it?


  14. posted by Motordom on Mar 19, 2013

    My mom never taught me much about food or cooking. But, when I buy meats like hamburger or stew meat I usally just put them straight to the freezer. Should I have wrapped them in something else first? I have some stew meat that I was planning to use tonightt, but yesterday when I took it out of the freezer to thaw, there was ice inside the container. Is this ok? It’s packaged in a plastic container with a plastic shrink wrap type stuff over top. Is this considered freezer burn?

  15. posted by whites are not the only racists on Mar 19, 2013

    I use it for everything… meatballs, steaks, taco meat, meat sauce, stews… but I need some new ideas.

  16. posted by morbiusdog on Mar 19, 2013

    My problem is that I tend to emphasize the physical body governing the astral body.

    A doctor would say that I’m in perfect health, yet I feel like a lump of meat stewing on the floor.

    I have no additions, I exercise and practice optimal nutrition.

    My liver meridian is continually brewing problems, maybe related to anger and and my throat chakra is weak, probably from not feeling completely independent.

    Home ownership feels like a vortex. My spirit wants to wander. This is not the life! 😀

  17. posted by white man on Mar 19, 2013

    I also tried stroganoff with stew meat, which was good, but a little too heavy for my liking. I wish I could find something “healthy” to do with it.

  18. posted by MentallyCryppled on Mar 19, 2013

    What are the best meats to stew including rabbit and how do I stew them? How long too and what can I put with them?

  19. posted by Blake on Mar 19, 2013

    I have made a stew with beef stew meat, fresh garlic, chopped onion, lots of finely shredded green cabbage, sliced potatoes and beef stock. There’s also some chopped parsley. It still needs to be seasoned. Any ideas?

  20. posted by Willie on Mar 20, 2013

    I usually end up making rice, spaghetti, vegetables, corn, brocoli and cheese.. etc but i want to try new side dishes besides the usual mashed potatoes, baked potatoes, mac n cheese.. etc.

    The main dishes are usually fish, steak, chicken breasts, meat stew, chicken wings, etc etc

    Thank you!!!

  21. posted by Kobe on Mar 20, 2013

    I want to get a meat that is going to be tender and not too fatty. I dont mind cutting it and cubing it myself. I just wanted some opinions on the best cut

  22. posted by josh12rox on Mar 20, 2013

    I am getting one but was wondering, other than being able to have something cook for you all day and be ready when you come home from work, what else is so great about a slow cooker?
    What can you make in it? Lots of things? Or just meat and stew?
    Wow that’s awesome! Thanks the first two posters!
    I will await more answerers. :)
    I can’t wait til mine gets here! :)
    Thanks Cranky! This sounds awesome! Wow

  23. posted by Motordom on Mar 20, 2013

    My friend wants to eat more foods that contain glucosamine. Glucosamine helps the body to heal arthritic damage. Gelatin is high in glucosamine. Unfortunately my friend does not like jello or gelled deserts.

    I know that broth from meat stews that include boiling bones (whole chicken, beef ribs, etc.) contain natural gelatin and are high in glucosamine.

    I would like recipes that use unflavored gelatin as an ingredient. Thanks.

  24. posted by uberfailz on Mar 20, 2013

    I am making a stove top version instead of in the oven. The meat I have is Lamb with the bone on about 1lb cut into three peices. It says “stew meat” on the package. I have already started cooking it but would like the meat to fall off the bone. How long will it take till it reaches that point?

  25. posted by Malcolm Hudson on Mar 20, 2013

    I have some stew meat that is 3 days over the freeze or use by date. How can I tell if it is still OK? I smelled it, it has a slight smell to it, but nothing sour or strong. It kind of smells like buttermilk to me. Any advice? I hate to throw it out if it is still fine.

  26. posted by Peter on Mar 20, 2013

    Hi all.
    I like chili, but not the ground beef so much, but I love stew meat… and I was wondering if you could make chili out of stew meat?
    How would I go about doing that?

    Serious answers.

    Thanks all.
    Recipes would be great.

  27. posted by stephen m on Mar 21, 2013

    Does anyone know a great recipe for beef that is chopped for stew meat, without making stew of it? I am on the south beach diet and want something for this? Thanks for you help!!

  28. posted by norrin_shadowwolf on Mar 21, 2013

    Hello, I bought 1 pound of stew meat on sale. I don’t have any really good recipes, but must be easy, delicious, oven or crock pot.

    Your very own recipe only please, kitchen-tested, family-loved.


  29. posted by Jeremy Xargor is my gamertag on Mar 21, 2013

    My hubby’s just cooked a meat stew “thing” and it’s really hot. Any way we can take the hotness away? My kids are supposed to eat this.
    “yep, spicy hot”

  30. posted by Krazy Bob on Mar 21, 2013

    I get to cook my first elk and i’m not sure if I should treat it like any other meat or if there’s something special I can do with it. I have ground meat, stew meat and roasts from the butcher. Any ideas would be great!
    Do I have to add reg ground beef to patties?

  31. posted by Ryan Dunn on Mar 21, 2013

    Stew meat is $3.99 a pound. Could I buy a different roast and cut it up? What type of beef makes good stew meat chunks?

  32. posted by xLittle21Yaox on Mar 22, 2013

    we bought some meat back in december, but only used half of it. the other half was frozen right away. was just wondering if its okay to thaw the remaining meat today in the microwave and brown to use in spaghetti sauce. or is the meat bad, and we should just throw it out?

  33. posted by Nathan B on Mar 22, 2013

    We have 1.35 lbs of pork stew meat, and we are looking for a recipe for it. Preferably a slow cooker/Crockpot recipe. We are looking for something simple and cheap ingredients wise.

  34. posted by clntvrrt on Mar 22, 2013

    I want to make some vegetable soup in my crockpot an using stew meat. I have three bags of mixed vegetables that are frozen. I an I want it to be the homemade version.

  35. posted by sethburger on Mar 22, 2013

    Ive only started reading the manga, and I don’t understand why she asks it… She asks the guy “Which do you like better, meat and potato stew or curry?” Plz explain meaning.

    Btw: the first time this happens in the manga is chapter 23

  36. posted by Ryan Dunn on Mar 23, 2013

    It’s just raw meat, defrosting in my microwave right now, nothing has been done to it yet.

  37. posted by Andre on Mar 23, 2013

    I want to cook Irish stew for St. Patrick’s Day, but I only want to make enough for 2 people. Most recipes for stew call for simmering it for 2-3 hours, but that’s for 8 people. If I have less stew, should I cook it for a shorter amount of time? I don’t want to overcook it or undercook it.

  38. posted by sean on Mar 23, 2013

    I like just the meat no stew. I want to cook it on the stove. My mom said to brown it in a little flour and then pour water in it and cook the rest of the way. That does not sound right. Please tell me how to cook stew beef for dummies?

  39. posted by Jeffery Carlson on Mar 23, 2013

    I have a stew recipe here that calls for a 3 pound whole chicken. I want to use boneless, skinless chicken instead. So how much should I use?

  40. posted by Zanto on Mar 24, 2013

    Virtually all recipes tell you to fry the meat to seal in the juices before adding the liquid for a long slow cook. I find the meat stays small and firm when if it has been pre-fried. If I put the raw meat straight in the liquid it expands and is much more tender and just as tasty. Does this pre-frying to seal the meat really matter ??????

  41. posted by kamikami on Mar 25, 2013

    This has been haunting me for months. My in laws (and husband) keep bugging me to feed my 16month old son solid foods like meat, stew, rice and some other adult foods. I find it too early and i am still feeding him soft foods like cereals, mashed potatoes, vegetables, fruits, baby biscuits, etc. Occasionally we do feed him bread, egg, jelly and other stuff.
    The question is, is it safe for him to consume adult foods at this age? I read that baby’s digestive system is not yet developed enough to digest solid foods that require chewing. I am so sick of my in laws’ nagging. Please help me!

  42. posted by Lasagna delivery guy on Mar 25, 2013

    I slow cooked some stew meat I had–would this be good in a stir fry, or how else could I use it? I don’t want beef stew and don’t have many ingredients sitting here at home and it is storming outstide, not going to get anything!

  43. posted by joevsyou on Mar 25, 2013

    ie. what kinda meat should I get… when do I add potatos so they don’t get mushy. Should I add canned beef broth or red wine? How do you get it to be thick and hearty? cooking time ? And I have a big pot but no crock pot.

  44. posted by Alina Elliott on Mar 25, 2013

    She is the quintessential frontier lady and she is always talking about how much she loves moose meat stew.

    How about it America!

    Isn’t it time to revive the Bull Moose Party and isn’t Sarah Palin the perfect person to do it?

    Forget about being our president!

    She should concentrate on being our Bull Moose Queen !!!!
    Picture a “cow moose” in a bikini and heels!

    The contest judges are in awe.

    Sarah Darling is on the runway!

  45. posted by mr flibble on Mar 25, 2013

    Rabbit stew is nice, but takes a long time to make. I can be pretty lazy about cooking and would appreciate a rabbit recipe which I can make in just a few minutes!

  46. posted by Travoiz on Mar 25, 2013

    I have plenty of stew meat but I don’t want to make the norm–beef stew. Sometimes I make burgundy beef or stroganoff but am looking for something different. Any ideas?

  47. posted by ericmreitz on Mar 25, 2013

    I am cooking a Beef stew in Guinness.Cooking time says 3hrs.
    Can I use other meat instead of stewing meat ?
    If so, should I reduce cooking time ?

    Can you recommend other cuts of beef I can use if I cannot find stewing beef ?
    I also have to put in dumplings in the stew in the last 30 minutes of cooking

    I can also make this stew in lamb, chicken, pork,
    same Q applies to these meats.
    Thanks everyone really helpful answers.
    I am cooking the stew today.

  48. posted by Rkmc on Mar 25, 2013

    I will be using store bought stew meat, white onion, carrots, celery, and potatoes. I have a seasoning packet for stew (I moved ((without moving my stuff)) recently and most of my spices are in another state), plus s&p, garlic powder, cayenne, poultry seasoning, and rosemary. And tabasco. I have flour. And beef broth. I can get red wine and already have beer.

    I have a 1.5 quart casserole dish (this does not have to be a huge stew) and a fry pan and medium sized pot.

    What would you do with these limited resources? I am craving stew but do not have a dutch oven….I will buy any extra ingredients (esp Leeks, red wine, bay leaves, basil/italian seasoning, guinness) if neccessary and should be getting a better pot for cooking from a friend tommorow.

    I have never made stew before.
    Whoa…I can’t believe how many people didn’t read my actual post. I specifically listed all the things I HAVE. i DON’t have a dutch oven or crockpot.

  49. posted by RxP DarkBox on Mar 26, 2013

    I had a package of beef stew meat that says sell by march 28th that has been in the freezer. i took it out to cook and it stayed out in the fridge for 1 1/2 days and then i put it back in the freezer because i got too busy to cook. is it still okay to use later?

  50. posted by louisewoods1984 on Mar 26, 2013

    Can I use real butter instead of Crisco shortening in my pie crust recipe? Do I use the same amount of butter when I substitute it for the Crisco? If you’ve had success making pie crust with butter I’d like to hear from you. It won’t be long until the holiday season so I’ll be making a bunch of pies.

  51. posted by LN13 on Mar 28, 2013

    I want to make Beef Stew in a crockpot. I have a can of Veg-All Mixed Vegetables that I would like to add to it. The Veg-All has carrots in it. I ran out of carrots. Is there anything else I can mix with the stew meat for the crockpot?

  52. posted by liza on Mar 28, 2013

    this is not something i’m trying to accomplish, nor am i experimenting with science, but i’m wondering how long it would take before meat or stew starts to turn/get old when slow cooked? obviously, a day at the most is the maximum i would assume…but really, how long is too long? and what is the maximum lifespan of food while under constant heat?

  53. posted by uberfailz on Mar 28, 2013

    If I make a stew and it has potatoes in, can I freeze the leftovers, or will the potatoes go off in the dish?
    And when it thaws, will the potatoes be mushy and fall apart?
    If I can, for how long can it be kept in the freezer?
    Can I freeze it in a plastic freezer bag or even an empty plastic ice cream container?
    Thank you.

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