Kenyan beef wet fry
If you are craving some tasty kenyan beef made with love, then you must try this recipe….
Recipe: Serves 4
- 500g beef (chopped into cubes)
- 1 tsp grated ginger
- garlic(4 cloves-grated)
- 1 cup water
- 1 large onion(chopped)
- 1 fresh chilli optional (chopped)
- 4 large ripe tomatoes *chopped)
- 1 tbsp mchuzi mix(royco)
- 1/2 tsp salt(or to taste)
- 1/4 tsp black pepper(optional)
- handful of chopped dhania
- In sufuria(sauce pan) combine meat,salt,ginger,garlic and water
- Bring to a boil aand simmer on very low heat for about 40minutes-1 hr or until the meat is soft and most of the water has evaporated
- Once the meat is soft and there is still some water, remove the water from the meat and set it aside.
- In the same sufuria with the meat with no liquid, add some oil, add the onions,chili and fry until onions start to brown slightly
- Add the tomatoes stir and fry on low heat sufuria covered for about 10 minutes or until tomatoes are soft, crushed and they have produced their own natural liquid.
- Add the royco, and remaining seasoning, remaining broth liquid mix well and simmer on very low heat for about 20 minutes
- The beef is ready to serve when most of the liquid has evaporated and or the whole beef mixture is nice and thick in texture.
- Finish by adding the dhania and serve.
- Best enjoyed with ugali, mukimo see recipe and or sukumawiki(kales) or spinach.
*At step six if you did not have any left over broth, use water about 1/2 a cup.
Royco is a kenyan brand of mixed spices which is often used as a thickner in kenyan dishes. You can substititute it with a tsp of tomato paste and a tsp of flour as well as a pinch of black pepper