Classic Kenyan Beef Stew Recipe (2024)

FAQs

What spices are used in Kenya meat cooking? ›

Most Kenyans use garlic, timeric, ginger, pilau masalau( mixture of spices including black pepper, cardamom, cinnamon, cumin, nutmeg and cloved).

There are, of course, many different recipes for beef stew in Kenya. They seem to usually include red onions, fresh tomatoes (but I used canned diced tomatoes, usually a better choice for stews during fall and winter), beef, potatoes and carrots. They often have curry powder, sometimes ginger and bell peppers.

The literal translation of Ndizi na Nyama turns out to be “Plantains with Meat,” or as I like to call it, Kenyan Beef Stew. If you can't get your hands on some plantains, it's fine to add more potatoes in place of them. But if you can find plantains I do recommend using them. They add a great texture.

In addition to chuck beef and Guinness Beer, here are the other ingredients in Irish Stew. Flour and tomato paste – to thicken sauce and the tomato paste also adds some flavour; Guinness Beer and broth/liquid stock – the braising liquids.

The Food of Kenya

The produce that grows in the region, such as kale, spinach, cabbage, tomatoes, beans, potatoes, avocados, and other leafy greens, feature prominently in daily dishes. Typically consumed animal proteins are goat meat, beef, and chicken, in that particular order.

Saffron Spice Features in Kenya

In order to obtain a small amount of saffron, a large number of saffron flowers are needed, and in addition, the difficulties of harvesting by hand. The time of harvesting saffron threads all together make saffron the most expensive spice in the world.

The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef. Our version includes beef chuck, which is less traditional, but easy to make and equally delicious.

Irish stew is traditionally made with lamb onions carrots and potatoes. Beef stew is traditionally made with beef onions carrots and potatoes.

Ugali- the national dish of Kenya

It is often served as a side dish with various vegetables, meat or fish and is also common in other parts of Africa.

People from Kenya are called "Kenyans" because it's a demonym—a word used to describe the residents of a particular place or country. It refers to their origin or nationality rather than a language.

What are natives of Kenya called? ›

The Kikuyu, Meru, Gusii, Embu, Akamba, Luyha (or alternate spelling of Luyia), Swahili and Mijikenka (which in fact is a group of different ethnic groups) constitute the majority of the Bantu speaking peoples of Kenya.

Kenya was initially known as the British East Africa Protectorate, or British East Africa and it was not until 1920 that it was officially named Kenya. Parts of history has it that the name Kenya was coined from the Kamba language pronunciation of Mt Kenya's traditional name, Kirinyaga and Kinyaa.

If it's too thin, simmer it, uncovered, at the end of cooking until thickened to your liking. You can also thicken it with a cornstarch slurry made by combining a small amount of cornstarch with a little water to make a thin paste. Add to the stew and simmer until thickened.

The sirloins, fillets, and other prime cuts come from grass-fed cows that live outdoors. They get plenty of exercise, which makes the meat leaner. It has a stronger, almost gamey flavor. Sometimes it tastes as if it's been grilled over charcoal, even when cooked in a regular oven.

Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced.

Cumin, garlic, ginger, peppercorns, cinnamon, paprika and chiles are all common African spices.

Examples of culinary herbs include pepper, chilis, curry, parsley, rosemary, and thyme.

Basil – this spice adds a refreshing, hearty tone to beef, and the flavors of this spice complement the meat. Yellow mustard powder – a very pungent seasoning that produces a sharp taste when used for burgers. Onion/garlic – much like yellow mustard powder, this spice creates that classic, strong taste for your beef.