Mauritanian pepper steak

With coconut

– Course                   :    Mauritanian pepper steak with coconut 
– Cuisine                   :    Mauritanian
– Prep Time              :    15 minutes
– Cook Time             :    45 minutes
– Total Time             :     60 minutes


  • 1 1/2 pounds skirt steak, cut into thin strips
  • 1 coconut (water reserved) with flesh cut into strips the same size as beef
  • 4 green bell peppers, cut into strips the same size as the beef
  • 1 hot chili pepper, finely sliced
  • peanut or canola oil for frying
  • 1 Tbsp. salt
  • 1 tsp. black pepper
  • 3 garlic cloves, minced
  • 6 drops Tabasco
  • 2 Tbsp. soy sauce
  • 2 beef bouillons
  • 4 Tbsp. Cornflour


1. Add the oil to a large frying pan and add the salt, black pepper, garlic and Tabasco. Fry the peppers and chili in this seasoned oil for 2 minutes, then add the steak and fry for another 2 minutes before adding the coconut strips and frying for another 2 minutes.

2. Mix the coconut water with enough water to make 1 3/4 cups, and bring to a boil. Add the soy sauce and beef bouillon then mix the cornflour with 1/4 cup water for a paste. Add this to the coconut water mixture and stir to incorporate. Continue stirring the mixture over low heat until the sauce thickens.

3. Final Assessment: Surprisingly tasty and good. I wish I could have sliced the coconut even more thinly, but the dudes in residence liked the crunch of the fruit combined with the spicy meat and sauce. 6 thumbs up from my in-house food critics.

4. Place the meat mixture on a bed of rice and spoon the sauce over the top before serving.