Kenyan beef wet fry

If you are craving some tasty kenyan beef made with love, then you must try this recipe….

Recipe: Serves 4

Ingredients

• 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

Method:

1. In sufuria(sauce pan) combine meat,salt,ginger,garlic and water
2. 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
3. Once the meat is soft and there is still some water, remove the water from the meat and set it aside.
4. 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
5. 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.
6. Add the royco, and remaining seasoning, remaining broth liquid mix well and simmer on very low heat for about 20 minutes
7. 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.
8. Finish by adding the dhania  and serve.
9. 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