Beef Goulash Served With Plantains by Chef Edwin Mabinda, H&S Chef Of The Month
H&S Chef Of The Month
Chef Edwin Mabinda
Interview With H&S Magazine
Who Is Edwin Mabinda?
I am a passionate, confident & creative sous-chef, who can skilfully plan a menu, prepare outstanding food, manage budgets & control stock & I have worked in several hotels & catering events across the country.
Type Of Cuisine?
I am specialized mainly in Italian cuisine (pizza & pasta), as well as, continental & African (west & east cuisine/Swahili dishes) with a little bit of experience in Chinese & Japanese cuisine.
What Inspired You To Become A Chef?
Cooking has always been my hobby. I enjoy trying out new recipes, & when they turn out to be delicious, that’s what makes me happy.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
My biggest challenge was sometime in 2016, when there was an event where we had to cater for 3,000 guests & cooked day and night, for 24 hours straight!
What’s Your Biggest Achievement In The Culinary Industry?
My biggest achievement in the culinary industry, when I was awarded two certificates from different hotels; the best performing chef in mass production which was awarded in 2016 & the best performing sous-chef in the production unit, which was awarded in 2022.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
It takes all of the above; using of ingredients in new ways, combining unique flavours & creativity to achieve the perfect dish.
Recipe Of The Week: Beef Goulash Served With Plantains
The Beef Goulash
• 300gm beef fillet
• 50gm of red onion
• ½ tsp of paprika
• ¼ tsp of salt
• ¼ cup of olive oil
• ⅛ cup of oyster sauce
• ⅛ cup of dark soy sauce
• ½ cup of flour
• ¼ cup of breadcrumbs
• 1 tsp of paprika
• 200gm of plantains
• Olive oil for deep frying
Preparation: The Beef Goulash
Place the pan on the heat, then add the beef fillet & salt and let it cook until it’s dry, then add olive oil, add sliced red onions, salt, paprika, soy sauce and cook for 3 mins. Next, add oyster sauce & let it cook further for another 2 mins until the beef is ready.
Preparation: The Plantains
Peel the plantains & cut into slices. In a bowl add the flour, breadcrumbs, paprika and mix. Heat the olive oil for deep frying. In the meantime, coat the sliced plantains in the dry mixture. Meanwhile, and deep fry in the oil until nice and golden brown.
Serve the beef goulash with some plantains and your choice of vegetables.