Classic Kenyan Beef Stew and Ugali
A classic Kenyan beef stew accompanied with properly cooked Ugali is everyone’s favourite. My method is one that results in beautifully cooked tender meat, however, you may some times purchase meat that is hard and needs to be boiled before adding to the pot.
For the beef stew:
2 tbsp oil
1 onion, chopped
1 tbsp garlic, minced
1 tsp curry powder
500 gms beef cubes
1 beef stock cube
Salt to taste
Freshly ground black pepper
3 tomatoes, diced
4 cups water
Coriander leaves, chopped
3 cups water
1 1/2 cups Unga wa Dola maize meal
For the beef stew: Heat oil in a heavy based pot. Add the onions and stir. Cook for 30 seconds or until translucent.
Stir in the garlic and curry powder. Add the beef cubes, stock cube, salt, pepper, tomatoes and water and stir.
Cover the pot with a lid and let simmer for 30-40 minutes. Garnish with coriander leaves and set aside while you prepare the ugali.
For the ugali: Bring the water to boil in a pot/sufuria. Add 1/2 cup maize meal to the boiling water. Adding a little bit of the meal to the water ensures that the water starts to roar which makes the perfect ugali. Stir using a wooden spatula and try to break any lumps apart.
Add the remaining flour and get stirring. Using the spatula, smoothen out any lumps that may have formed. If the ugali is not hard enough, add more flour. Lower the heat and keep working the ugali against the sides of the pot, getting rid of any lumps and also making sure it is evenly cooked.
Once cooked, mould it using the spatula and serve with a serving of beef stew.