Taro and beef stew

Cut the beef into three-centimetre cubes, pat dry. Heat ghee in a heavy pot, sear the cubes in batches over high heat until each face is deeply caramelised. Reserve.

Return beef to the pot. Cover with 1.5 litres of water, add bay leaves, cumin, black pepper. Bring to boil, skim, simmer covered seventy-five minutes until the meat is fork-tender.

Peel taro under running water with gloves, cube into three-centimetre pieces. Hold in salted water until needed; this prevents oxidation and removes excess starch.

Drain the taro and add to the simmering broth. Cook uncovered twenty-five minutes; the edges of the taro melt into the liquid, naturally thickening the stew to a glossy consistency.

Off heat, drizzle the olive oil while stirring gently to bind the broth into a glossy emulsion. Taste, adjust salt. Discard the bay leaves before serving.

Ladle into deep bowls so each portion has beef, taro and broth. Serve with toasted whole bread to soak the sauce. The dish gains depth if rested overnight and reheated.