Kenyan Paleo Breakfast: Ugali with Succulent Nyama Choma and Seasonal Fruit Salad

Allergens

Gluten-free, dairy-free

Ingredients

• 2 cups cassava flour
• 1 cup water
• Salt, to taste
• 2 lbs beef short ribs
• 2 tbsp olive oil
• 2 tsp Kenyan spice blend
• 2 cups mixed seasonal fruits (e.g., pineapple, mango, banana)
• 1 cup orange juice
• 2 tbsp honey
• Fresh herbs for garnish

Instructions

1. Prepare the ugali: In a bowl, mix cassava flour and salt. Gradually add water and knead until a dough forms.
2. Cook ugali in a saucepan over medium heat, stirring constantly until it forms a stiff dough. Remove from heat and set aside.
3. Season beef with Kenyan spice blend and sear in olive oil until browned.
4. Transfer seared beef to a slow cooker and add 1 cup of water or broth. Cook on low for 6 8 hours or high for 3 4 hours.
5. Prepare fruit salad: In a bowl, mix fruits, orange juice, honey, and a pinch of salt. Taste and adjust seasoning as needed.
6. To serve, slice cooked beef and place atop the ugali dough. Surround with fruit salad and garnish with fresh herbs.

Chef’s Insight

To enhance the umami flavor, add roasted meat or bone broth to the slow cooker along with the beef.

Notes

This recipe is Paleo-friendly and gluten-free. Adjust seasoning as needed to suit personal tastes.