“Sensational Kenyan Breakfast: Gluten-Free Ugali with Succulent Nyama Choma and Nutritious Greens”

Allergens

None (excluding any potential allergens to specific meat)

Ingredients

• 2 cups gluten
• free cornmeal
• 4 cups water
• Salt, to taste
• 1 lb boneless beef or chicken, cut into bite
• sized pieces
• 3 tbsp cooking oil
• 2 cups mixed greens (e.g., kale, spinach, and Swiss chard)
• 1 small red onion, thinly sliced
• 1 tomato, diced
• 1 cup fresh cilantro leaves, chopped

Instructions

1. In a large saucepan, bring water to a boil. Gradually whisk in the cornmeal and cook over medium heat until it forms a dough like consistency. Remove from heat and stir in salt.
2. Shape the cooked Ugali into small, round balls and serve alongside Nyama Choma and greens on individual plates.
3. Heat oil in a pan and sauté Nyama Choma over medium high heat until browned and cooked through. Season with salt and pepper to taste.
4. In a separate bowl, toss mixed greens, red onion, tomato, and cilantro leaves together for a fresh, flavorful side dish.

Chef’s Insight

The combination of Ugali, Nyama Choma, and fresh greens offers a delightful balance of textures and flavors that will transport you to Kenya with each bite.

Notes

To ensure authenticity, use traditional ingredients such as cornmeal for Ugali and Nyama Choma seasoning.