Ugali

(Kenyan Beef Stew--“Ugali” actually refers to just the corn flour cake, but since this is the only thing we eat it with, we call the whole dish Ugali)

This is one of my favorite meals! Mmmmm

2 cloves garlic, minced
1 medium size onion, chopped
2 T oil
3 ripe tomatoes, chopped
½ cabbage head, sliced
1-2 lbs beef cut into small 1cm x 1cm cubes
½ - 1 tsp salt (to taste)
1-2 beef boullion cubes

3 to 4 cups corn flour
6 to 8 cups water

Stew: Fry the onions and garlic in the oil for a few minutes. Add tomatoes and bring to a gentle boil for 3-5 minutes. Add beef and salt and cook until beef is done. Add cabbage and cook until done (about 7-10 minutes). You can add some water to help the cabbage cook if it's not super juicy (depends on your tomatoes and how many you use). 

Cake: Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water, stirring constantly to avoid forming lumps. Mash any lumps that do form. Add corn flour until it is thicker than mashed potatoes. Cook for three or four minutes; stirring constantly. Turn corn cake onto serving plate (same technique as with an upside down cake – flip the pot over onto plate). Cover and keep warm until serving.

Serve stew with corn flour cake and eat with your hands – as they do in Kenya!