Ugali & Beef wet fry

Name: Ugali & Beef wet fry
Total time: 3600 s
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 3/4 kg steak; 1 large onion; 4 large tomatoes; Bunch coriander; 1/2 teaspoon garlic & ginger powder; 1/2 teaspoon salt; 2 knorr cubes(green ones)

Wendy Wandia @21eni

Thome, Garden Estate

Beef is so versatile,& when the cut is right from the butcher, what ever method you cook it in,it doesn't disappoint.

Wendy Wandia @21eni

Thome, Garden Estate

Beef is so versatile,& when the cut is right from the butcher, what ever method you cook it in,it doesn't disappoint.

Saved

Ingredients

1 hour

4 servings

3/4 kgsteak
1large onion
4large tomatoes
Bunchcoriander
1/2 teaspoongarlic & ginger powder
1/2 teaspoonsalt
2knorr cubes(green ones)

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Steps

1 hour

1

Boil meat in a medium heavy sufuria for 20 minutes, with finely chopped onions.
2

As the water is almost drying in the sufuria add the chopped tomatoes, & quarter cup of water with the seasoning.
3

Stir the meat to infuse the tomato paste & add the chopped coriander.
4

Let it simmer on low heat as the meat should not dry out completely.
5

Add the salt & taste before turning off the fire.
6

Boil water in a medium sufuria, & add Ugali flour,as you gradually stir to ensure a smooth paste.
7

Cover the Ugali & let it cook for 10 minutes by while turning it, on medium heat.
8

The Ugali is cooked when the sides start peeling & the bottom layer looks like a crepe.
9

Serve while hot, enjoy.