Ugali, cabbage and wet fry beef. Beef wet fry with ugali prepared with Dania, onions, and tomatoes. This delicacy only has natural additives. Beef Wet Fry is so delicious you can enjoy it with some Ugali, Rice , Chapati.
Give your cabbage meal some colour by serving it up with carrots and 'hoho's' and pair it with hot Ugali.
A very simple Chinese stir-fry dish which is fabulous in taste.
I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family!
You can have Ugali, cabbage and wet fry beef using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Ugali, cabbage and wet fry beef
- Prepare 1/4 of cabbage.
- It's 1/2 kg of beef.
- It's of Maize flour.
- It's 4 of tomatoes.
- You need 2 of onions.
- You need of Salt.
- It's of Spices.
- It's 2 tbsp of Tomatoe paste.
Reviews for: Photos of Black Pepper Beef and Cabbage Stir Fry. A classic Kenyan beef stew accompanied with properly cooked Ugali is everyone's favourite. My method is one that results in beautifully cooked tender meat, however, you may some times purchase meat that is hard and needs to be boiled before adding to the pot. In the same sufuria with the meat with no liquid, add some oil, add the onions,chili and fry until onions start to brown slightly.
Ugali, cabbage and wet fry beef instructions
- Boil beef until water evaporates, add in oil and chopped onions and fry for 2min, add spices and tomatoes until fried then add 1 cup of water let it boil until it almost evaporates then add tomatoe paste and stir to a thick paste for 2 min and set aside..
- In a sufuria put oil let it heat, add onionsand salt fry until translucent, and tomatoes fry, add spices, tomato paste and stir abit, add in cabbage and stir until well combined. Add half a cup of milk cream and let it cook for around 3 min and set aside..
- Boil 2 cups water in a sufuria and when ready add flour and keep stirring to form a thick firm paste to form ugali..
- Serve while hot..
Cut meat into small pieces, wash clean and put it to boil in little water until tender. As the water clears, cut onions and add to the meat then stir to dry up the water. Add cooking oil then stir to golden brown. A staple in Kenya, this polenta-like dish is also eaten in several other African countries. Maize flour is commonly used but in the western region.
