- Beef can either be fried, roasted “nyamachoma” or prepared as beef stew and accompanied by either ugali, rice or any accompaniment one may prefer.
- Wet fry is the most recommended for a tastier and flavorful dish.
Ugali and beef are among the most tasty and filling foods that most people enjoy.
It is one of the most versatile dishes.
Beef can either be fried, roasted “nyamachoma” or prepared as beef stew and accompanied by either ugali, rice or any accompaniment one may prefer.
Wet fry is the most recommended for a tastier and flavorful dish. This is because it can be eaten readily without adding many accompaniments compared to dry-fried beef.
2 cups of maize flour
½ kg beef
1 clove of garlic
1 green bell pepper
1 sweet pepper
2 beef cubes preferably noor cubes
Boil your beef in water till the meat is soft. Drain the beef and broth in a bowl once ready.
Add 3 tablespoons of cooking oil to a pan at medium heat and fry the meat till brown.
Chop your vegetables and set them in separate bowls. Add the sliced onions and fry, once the onions turn brown, add the ground garlic and ginger.
Blend your tomatoes to a thick pulp, add the pulp to the fried meat together with the green pepper and sweet pepper, and stir well until mixed. Let it cook for 2 minutes.
Add the tomato paste, beef noor cubes and broth to the meat and stir till the broth is thick. Let the spices soak and lower the heat.
Cover it till the soup reduces and lathers into the meat. Finally, garnish your coriander on the cooked meat.
Set up a sufuria, put water and wait until it's boiled.
Add 2 cups of maize flour to the boiling water and use a cooking stick to stir the maize flour in water. Repeat the process till the ugali forms a paste.
Add more maize flour to the paste, stir, and smoothen out the lumps until a firm texture is formed.
Once ready, mold the ugali into a circular shape and turn it over to a plate.
For aesthetics, you can use a circular bowl to cut out small circular ugali shapes and serve the meat on a plate. Enjoy.