Palm Nut Beef Bowl with Rice and Plantain

Prep Cut beef into 3cm cubes. Season with 0.5 tsp salt and pepper. Dice onion. Mince garlic. Slice bell pepper into thin strips. Slit scotch bonnet without breaking it. Dice tomato. Peel plantain and slice into 1.5cm rounds on the bias. Slice avocado. Pick cilantro leaves. Cut lime into wedges.

Sear Heat 2 tbsp neutral oil in a heavy lidded pot over medium-high 90 seconds. Add beef in a single layer and sear 4 minutes turning once, until both sides are deep mahogany. Lift to a plate.

Build 1 Reduce heat to medium. Add onion and bell pepper to the same pot and cook 4 minutes until softened. Stir in garlic, white pepper, tomato, tomato paste, and bay leaf 90 seconds until tomato breaks down.

Simmer Add palm nut cream, scotch bonnet, beef stock, and remaining 0.5 tsp salt. Return beef to the pot. Bring to a boil over high, reduce to lowest heat, cover, and braise 25 minutes until beef is fork-tender and the sauce turns deep brick-red.

Build 2 Rinse rice until water runs clear. Combine rice with 200ml water and a pinch of salt in a small pot. Bring to a boil over high, reduce to lowest heat, cover, and cook 15 minutes until tender. Rest 5 minutes and fluff.

Sear 2 Heat 1 tbsp neutral oil in a small skillet over medium-high 60 seconds. Fry plantain rounds 2 minutes per side until deep gold with caramelized edges. Drain on paper towels. In the same skillet with 1 tbsp neutral oil over medium-low, crack the egg and fry 3 minutes until whites set and yolk is still soft.

Plate Mound rice on one side of a wide bowl. Spoon moambe beef and palm nut sauce alongside, lift scotch bonnet out. Tuck fried plantain and avocado slices around the edge. Slide the fried egg on top of the rice, scatter cilantro, and serve with lime wedges.