Ugali & Beef wet fry
Ugali & Beef wet fry

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ugali & beef wet fry. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Ugali & Beef wet fry is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Ugali & Beef wet fry is something which I’ve loved my entire life. They are nice and they look wonderful.

Ugali, also known as ugali pap, nsima and nshima, is a type of maize flour porridge made in Africa. It is also known as ngima , obusuma , obuchima , kimnyet , nshima , mieliepap , phutu , sadza , kwon , gauli , gima, isitshwala , and other names. – They are all starchy accompaniments for the African soup or stew or sauce, or other dishes with sauce or gravy. They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush.

To begin with this recipe, we must first prepare a few ingredients. You can cook ugali & beef wet fry using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Ugali & Beef wet fry:
  1. Prepare 3/4 kg steak
  2. Take 1 large onion
  3. Prepare 4 large tomatoes
  4. Prepare Bunch coriander
  5. Make ready 1/2 teaspoon garlic & ginger powder
  6. Prepare 1/2 teaspoon salt
  7. Prepare 2 knorr cubes(green ones)

In fact, it is a staple food in many different African regions, although it may be known by a different name depending on the location. Variations can be found in different cuisines throughout the African Great Lakes region and Southern Africa. In my house, we eat ugali nearly every other day. Since there are so many stews and soups that you can eat with ugali, you won't get bored if you eat it several days in a row.

Instructions to make Ugali & Beef wet fry:
  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.

Known as ugali in Kenya and Tanzania, this starchy, polenta-like side dish goes by different names in sub-Saharan Africa. In Malawi and Zambia it is called nsima or nshima. The South African name for it is pap or mealie pap. Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk. Ugali is one of those few dishes that does not require the use of utensils.

So that’s going to wrap this up for this exceptional food ugali & beef wet fry recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!