Originating from the heart of Kenya, this adaptable stew invites you to embrace the spirit of culinary improvisation. Be it the local produce or your garden's harvest, this recipe welcomes all kinds of vegetables to the mix. Should you decide to leave out the potatoes, don't hesitate to use cornmeal as a traditional thickening alternative. With this Kenyan Beef Stew, there's truly no room for error, only endless possibilities for a delectable meal.
Cut the onion, tomato, carrot, potato, and beef into average hunks.
1 large yellow onion, 2 tomatoes, 2 small carrot, 1 russet potatoes, 1½ lbs beef roast
In a large dutch oven, brown the onions in oil over medium heat. Then increase the heat to high, add the beef, and brown.
1 tbsp vegetable oil
Add the ginger, garlic, hot paprika, curry, carrots, potatoes, tomatoes, the stock, and season with salt.
1 inch ginger root, 4 cloves garlic, 1 tsp hot paprika, 1 tbsp curry powder, 1½ cups beef broth, salt
Simmer uncovered until thick and pasty and all broth has reduced away. This takes about an hour.
Remove from heat and serve with fresh chapati.
For the Chipi
In a large mixing bowl add 3 cups of flour.
3 cups whole wheat flour
Add salt, sugar, 2 tbsp of oil, and 1 ½ cups of water in a separate jar/ bowl. Stir until the salt and sugar dissolve.
1 cup water, 1 tsp salt, vegetable oil, 1 tsp white sugar
Add the liquid mixture in step 2 to the flour bowl (step 1) and mix well.
Keep kneading for 10 minutes and add flour if needed until the dough becomes non-sticky. Add 2-3 tbsp of oil and continue kneading until the oil mixes well and the dough is soft. Cover the dough and leave it for 40 minutes.
After the 40 minutes, divide the dough into 10 - 15 equal parts making ball-like shapes. Arrange them on a flat surface dusted with flour(Cover with a damp tablecloth to avoid drying).
whole wheat flour
Dust flour in the flat place and take one of the balls and start rolling with a rolling pin to a circular shape, brush oil on top and roll it inwards to form a shape like a rope, then create a coil-like shape and press the ball down with your palm to make it flat. Repeat this process to the rest of the remaining balls of dough.
Next, start rolling each of the coil-like shape doughs with the rolling pin to form a circular shape again.
In a hot pan, place the rolled-out circular chapati and fry each side with little oil until it's golden brown on medium heat. Place your cooked chapati in a flat plate and cover with aluminum foil.
Repeat this step to the rest of the coil-like dough.
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