2 lb or about 1kg beef (diced)
- 4 clv garlic (peeled and chopped)
- 2 T ginger (fresh ginger, peeled and grated)
- 1 T cooking oil (peanut oil is good) Optional
- 1 t salt (or to taste)
- 1⁄2 t pepper (optional)
- 75 g of tomato (optional)
Gather the ingredients.
- Cut the meat into dices (size is up to you).
- Allow to cook over low heat in a covered saucepan for 15-20 minutes with the grated garlic until much of the fat has melted. If the meat is very lean, add 1 tsp oil before cooking.
After the fat has melted, add salt, pepper, ginger and water, cover again, and allow the meat to cook 1 1/2 hours or until the water has evaporated, whichever comes first. If there is still liquid in the pot after 1 1/2 hours, remove the lid and allow it to continue cooking until the liquid boils off.
Allow the meat to fry in its own fat for several minutes until well-browned (some prefer to let it almost blacken a little). You can stop at this stage (actually most people will prefer it this way)
or you can add the tomato (optionnal) leave for a few minutes untill the tomatoes are roasted.
Serve hot over rice. Sprinkle some chopped parsley leaves on top (optional)
This is a side dish to the rice meal in Madagascar. Serve with achards - pickled vegetables - and rougail - spicy sauce.
If desired, add a few pink peppercorns to spice up the stew.
- Ritra is the name for the cooking technique of boiling animal protein in fat, juices and water until the liquid evaporates. This technique can be used for any meat or poultry.