Kenyan Beef Stew with Ugali

Name: Kenyan Beef Stew with Ugali
Prep time: PT20 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 50 minutes
Yield: 4
Cuisine: Kenya
Ingredients: 500 g Beef (stewing cuts like chuck or brisket) (cut into 1-inch cubes); 2 tbsp Vegetable oil; 2 medium Onions (finely chopped); 4 cloves Garlic (minced); 1 tbsp Ginger (freshly grated); 4 medium Tomatoes (diced or pureed); 1 tbsp Curry powder; 0.5 tsp Turmeric powder; 0.5 tsp Cumin powder; 1 tsp Salt (or to taste); 0.5 tsp Black pepper (freshly ground); 2 cups Beef broth or water; 0.25 cup Coriander leaves (chopped, for garnish); 1.5 cups Maize meal (Unga wa Dola or similar); 3 cups Water for ugali

A hearty and flavorful Kenyan beef stew, slow-cooked to tender perfection and served with ugali, a traditional maize flour staple. This dish is a cornerstone of Kenyan cuisine, offering a comforting and satisfying meal.

準備時間20 minutes

調理時間1 hour 30 minutes

合計時間1 hour 50 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Season the beef cubes with salt and pepper. Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.
2
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.
3
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
4
Add the curry powder, turmeric, and cumin. Cook for about 1 minute, stirring constantly, until the spices are fragrant.
5
Add the diced or pureed tomatoes to the pot. Cook, stirring occasionally, until the tomatoes have broken down and the oil starts to separate, about 5-8 minutes.
6
Return the browned beef to the pot. Pour in the beef broth or water, ensuring the beef is mostly submerged. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 1 to 1.5 hours, or until the beef is tender.
7
While the stew simmers, prepare the ugali. Bring 3 cups of water to a rolling boil in a separate saucepan. Add a pinch of salt if desired.
8
Gradually add the maize meal, stirring continuously with a wooden spoon to prevent lumps. Start with about 1/2 cup, stir until it thickens, then continue adding maize meal until you reach a firm, dough-like consistency.
9
Reduce the heat to medium-low and continue to stir and 'smash' the ugali against the sides of the pot for about 10-15 minutes, until it's cooked through and pulls away from the sides.
10
Once the beef is tender and the stew has thickened, adjust seasoning if necessary. Garnish with fresh coriander leaves.
11
To serve, place a portion of ugali on a plate, making a small well in the center. Spoon the hot beef stew into the well.

調理履歴を記録する

💡 プロのコツ

✓For extra tender beef, you can boil it first for about 30-40 minutes before browning.
✓If the stew is too thin, you can simmer it uncovered for the last 15-20 minutes to allow it to reduce.
✓For a richer flavor in the ugali, some people add a tablespoon of butter or oil to the boiling water before adding the maize meal.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other vegetables like carrots, potatoes, or bell peppers to the stew during the last 30 minutes of cooking.
For a spicier stew, add a pinch of chili flakes or a chopped chili pepper along with the tomatoes.
Some recipes include a splash of coconut milk towards the end of cooking for added richness.