👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the meat cubes on all sides.

2. 2

   Add chopped onions to the pot and cook until softened, about 5-7 minutes.

3. 3

   Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.

4. 4

   Add chopped tomatoes, coriander powder, cumin powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.

5. 5

   Pour in water or beef broth, bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the meat is tender.

   💡 プロのコツ: Add more liquid if the stew becomes too dry.
6. 6

   While the stew simmers, prepare the Ugali. In a separate pot, bring 4 cups of water to a boil.

7. 7

   Gradually whisk in the maize flour, stirring constantly to prevent lumps. Continue stirring and cooking until the mixture thickens into a firm porridge.

   💡 プロのコツ: The Ugali should be stiff enough to hold its shape.
8. 8

   Serve the hot Ugali with the Inyama stew.

   💡 プロのコツ: Traditionally, Ugali is eaten with the hands.