Savory beef broth balanced by the slight sweetness of unripe plantains.
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Place the cubed beef in a large pot with the chopped onions, garlic, ginger, bouillon cubes, and a small amount of water.
Cover and steam the beef on medium heat for 15 minutes until it releases its own juices and begins to brown slightly.
Add the 8 cups of beef stock or water to the pot and bring to a rolling boil.
Stir in the pepper soup spice mix, minced habanero peppers, and crayfish powder.
Reduce the heat to medium-low and simmer for 30 minutes or until the beef is about 70% tender.
Add the sliced unripe plantains to the pot, ensuring they are submerged in the broth.
Continue to cook for another 15-20 minutes until the plantains are soft and the beef is completely tender.
Stir in the Uziza or scent leaves, adjust salt to taste, and simmer for 2 final minutes before serving hot.
