Left over beef and scrambled eggs served with brown ugali

Name: Left over beef and scrambled eggs served with brown ugali
Total time: 1800 s
Yield: 2 servings
Cuisine: Kenyan
Ingredients: 100 g flour - mixture of maize, millet and cassava; 5 eggs; 1/4 kg left over beef stew; 3 large tomatoes diced tomatoes; 1 large diced onion; 1 table spoon cooking fat

Jean Pierre @cook_7514671

KENYA

Scrambled eggs are used to supplement left over beef. A mixture of cassava, millet and maize flour produces ugali that is very sticky while warm/hot. This ugali leaves no crumbs, even when cold. This is a more traditional form of ugali and is still very common in cultures where ugali is considered staple.

Jean Pierre @cook_7514671

Saved

Ingredients

30 mins

2 servings

100 gflour - mixture of maize, millet and cassava
5eggs
1/4 kgleft over beef stew
3large tomatoes diced tomatoes
1large diced onion
1 table spooncooking fat

Saved

Steps

30 mins

1

Add about 100ml of water in a cooking pot and bring to boil, then use the brown flour to make ugali.
2

Beat the eggs in a bowl
3

Heat a clean frying pan, melt the cooking fat in it and then add the diced onion. Keep heating until the onions are just about to turn golden brown then add tomatoes and sprinkle some salt on the mixture. Keep heating and stirring until the mixture forms a uniform paste.
4

Add the eggs into the mixture. Mix with a spoon. Add a little water if the mixture starts getting too dry or sticking to the pan. Keep heating until the eggs cook. Add salt to taste
5

Warm the left-over beef.
6

Serve hot.