Kenyan Breakfast Delight: Nutritious Ugali and Succulent Nyama Choma with Kachumbari Salad

Allergens

Wheat (in ugali) - Dairy (optional, for creamier ugali)

Ingredients

• 2 cups cornmeal
• 4 cups water
• 1/2 teaspoon salt
• 2 tablespoons oil
• 1 pound beef, cut into bite
• sized pieces
• 1 large onion, chopped
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 cup fresh cilantro, finely chopped
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

1. In a medium saucepan, combine cornmeal and water bring to a boil over high heat. Reduce heat to low and cook until the mixture thickens, stirring occasionally. Remove from heat and let it cool for a few minutes before adding salt and shaping into small mounds or triangles.
2. In a separate pan, heat oil over medium high heat. Add beef pieces and brown on all sides. Lower the heat, cover, and let them simmer until tender.
3. Meanwhile, in another bowl, combine chopped onion, tomatoes, bell pepper, cilantro, lemon juice, salt, black pepper, garlic powder, and onion powder. Mix well to create the kachumbari salad.
4. To serve, place a mound of ugali on each plate, top it with nyama choma pieces, and garnish with a generous portion of kachumbari salad.

Chef’s Insight

To enhance the flavors further, marinate the beef in advance with your choice of spices and seasonings.

Notes

Use fresh ingredients for the best flavor and texture.