CÔTE D'IVOIRE: Beef Sokossoko

This dish confused me in the best possible way. The descriptions I read of beef Sokossoko all noted it is popular in Côte d'Ivoire because it's a rich and gratifying but does not require the time needed for many other of their cultural dishes. Given beef Sokossoko's use of minimal and basic ingredients I was doubtful its flavor profile would impress. I decided to give it a try, though, based on the ease. I am glad I did. Unsure of what kind of alchemy happens, but it did not at all taste as I imagined it would. The end result was unexpected and satisfying. As described: A fabulous dish for when has little time to shop or cook and little patience to chop and cook, yet wants an end result that feels decadent.

Beef Sokossoko

1½ cups long grain white rice, for serving

1½ lbs sirloin or other tender of beef

2 cloves garlic

2 teaspoons grated fresh ginger

2 teaspoons Dijon mustard

½ teaspoon table salt

¼ black pepper

1 cube Maggi chicken bouillon or 1½ cubes Knorr bouillon

2 teaspoons canola, peanut, or neutral vegetable oil

2 medium yellow onions

2 firm beefsteak tomatoes

1. Slice the steak into long strips, cutting against the grain, about ½-inch thick. Mince the garlic. In a medium bowl combine the garlic, ginger, mustard, salt, and pepper. Crush the bouillon cube(s) into the mixture. Add in the oil. Use a fork to stir and mash until you have a consistent paste. Add the cut meat and toss to coat evenly. Place in fridge and marinate 30 minutes to 1 hour, if time allows.

2. Cook the rice according to package directions.

3. Heat a wide skillet over high heat until very hot, almost smoking. (You do not need to add oil, as there is enough in the marinade.) Add beef in one layer. Let it sear without moving until bottom side develops a crust, about 5 minutes. This Maillard reaction is a defining component of the dish, so do not rush it.

4. While the meat browns, cut the onions in half and then slice into thin strips. Core the tomatoes. Cut them into small cubes.

5. Flip over the meat and spread the cut onions on top. After 3 minutes, lower the heat to medium and stir. Continue to cook another 3-5 minutes, until onions soften. Add in the tomatos and cook for an additional 2 minutes.

6. Serve immediately, over top the cooked rice.

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FUN FACTS:

• Côte d'Ivoire is the world's largest cocoa producer, responsible for 2 million tons annually and accounting for more than 40% of the global supply.

• The Basilica of Our Lady of Peace of Yamoussoukro is the largest church in the world and has an exterior area of 30,000 square meters

• Abidjan, one of Côte d'Ivoire's two capitals, is the city with the third biggest French speaking population anywhere in the world.