@xavskitchen: WELCOME TO STEWS FROM AROUND THE WORLD 🌍 A warm welcome back to stews from around the world. In season 1, we travelled all around the world from our kitchen, discovering some of the best stews the world had to offer. Season 2 is back and for today’s episode we’re taking a trip to Kenya, to make some Wet Fry and Ugali. A rich Kenyan beef stew served with wonderful ugali and sukuma wik! (4) Stew: 500g cubed beef 2 tsp Royco (or any all purpose seasoning) 1 red onion 2 tbsp tomato paste 3 garlic cloves finely chopped 2cm ginger finely chopped 2 tomatoes diced 1 tsp ground coriander 1 tsp curry powder 1/2 tsp garlic powder 250ml beef stock sukuma wik!: 1/2 red onion diced 1 tomato diced 1/2 tsp curry powder 1/2 tsp garlic powder 100g kale Ugali: 1 cup yellow fine cornmeal 2 cups boiling water Salt to taste (1) 
To make the stew, start by seasoning your diced beef with 1 top of Royco seasoning. Let it rest for a few minutes then in the meantime, heat up a stew pot on a medium heat. Add the beef and cook until brown all over. Add the onion and cook until soft. (2) Add the garlic, ginger and tomato paste and cook for a few more minutes. Add the diced tomatoes and stock, then season with curry powder, ground coriander’s garlic powder and royco, bring to a boil and cover and cook for 1 hour until the beef is tender. (3) In a large frying pan, heat up some oil on a medium heat, then add the red onion and tomato and cook till soft. Season with some salt and curry powder, then add the kale alongside a dash of water. Cook until it has wilted down, seasons with salt to taste then reserve. (4) Finally for the ugali, add the boiling water to a pot, then add the cornmeal at once. Stir on a medium low heat until the ugali has combined, make sure to keep stirring and this requires some patience. Once it’s ready, it will be thick and combined. To mould, add to a bowl and cover. Serve and enjoy :) #stew #comfortfood #kenyanfood #kenya #ugali

Xav

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Sunday 17 November 2024 10:14:05 GMT