Wet Fried Beef, stewed beans with Ugali
Wet Fried Beef, stewed beans with Ugali

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, wet fried beef, stewed beans with ugali. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Add little oil in a non stick pan. fry the beef or grill till ready on both sided Serve with choma sauce. Wet Fried Beef, stewed beans with Ugali is something which I've loved my whole life. To begin with this recipe, we have to prepare a few ingredients. Classic Kenyan Beef Stew and Ugali A classic Kenyan beef stew accompanied with properly cooked Ugali is everyone's favourite.

Wet Fried Beef, stewed beans with Ugali is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Wet Fried Beef, stewed beans with Ugali is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have wet fried beef, stewed beans with ugali using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Wet Fried Beef, stewed beans with Ugali:
  1. Take Left over beans stew
  2. Prepare 1/4 kg beef
  3. Take 1 pinch salt
  4. Take Cooking oil
  5. Take Choma sauce
  6. Take Tomato paste
  7. Get Chibundiro spice

See recipes for Pho (special beef noodle soup) too. Add beef, a few pieces at a time, and shake to coat. Remove with a slotted spoon; set aside. In the same pan, saute onions in the remaining oil until crisp-tender.

Instructions to make Wet Fried Beef, stewed beans with Ugali:
  1. Chop the beef into flat parts. Marinade in soy sauce for 1 hour.
  2. Then smear the Chibundiro spice, and tomato paste
  3. Add little oil in a non stick pan. fry the beef or grill till ready on both sided
  4. Serve with choma sauce. Eat with Ugali and beans.

Remove with a slotted spoon; set aside. In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Bring to a boil; reduce heat. Return the liver to the sufuria and add enough water to cover it, add the beef chilli cube, lower the heat to a low simmer and cover.

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