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Kenyan Beef Stew with 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.
đ§ Ingredienser
- 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
đšâđł Instruktioner
- 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.
đĄ Proffstips
- âFor extra tender beef, you can boil it first for about 30-40 minutes before browning.
- âIf the stew is too thin, you can simmer it uncovered for the last 15-20 minutes to allow it to reduce.
- âFor a richer flavor in the ugali, some people add a tablespoon of butter or oil to the boiling water before adding the maize meal.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.