This one has been my go to dish for many a-visitors. I love it! I saw my mum prepare it. I saw my grand ma prepare it…it is just so delicious and everybody I have ever made it for enjoys it.
Apart from being delicious, the smoking of the beef has helped me in those times when I have wanted to buy a lot of meat and have had little storage space in my freezer or have worried about maintaining the taste and flavor of the meat; you know how beef tastes when it is kept frozen for long. Smoking the meat keeps the flavor intact…actually it adds to the flavor and makes sure the meat doesn’t go bad quickly.
Yes, it takes a while, but what good thing doesn’t?
2kg beef (because it loses a lot of mass and weight when the moisture dries out)
Salt and pepper
all as per your taste and preference.
Over low heat from a jiko or barbeque grill (no lid) dry your beef completely. (This usually takes me 3-4 days. Yes. Every day I dry it a little more than the previous day. Stick with me here please…) Use low heat so as not to burn the meat and leave those black charred parts as they make the dish bitter. If you do get the charred parts, scrape them off with a knife or spoon. Every other time you dry your meat, let it rest over the dying embers overnight. Now, the embers should be truly dying otherwise they will keep roasting the meat and burn it since there will be no supervision over night. Always let the meat rest in between drying.
Once the meat is completely dried out (like wood, I tell you) and you are ready to prepare it for serving (because you can store it in the freezer at this point for later use) cut it into large palatable sizes and place in a sufuria with water covering the meat completely. Boil the meat until it is tender. You can use a pressure cooker. I like to add magadi soda (made from banana leaves) just to add flavor and help the softening process along, yum!
Once soft, cook as you would your regular meat stew.
I brown my onions in a little oil, add my finely chopped tomatoes and salt until they make a paste and then put in my boiled beef with the remaining water to make my stew. I do not like to add too many spices and such to this dish as the flavor of the beef is so rich, there is really no need to play it up!
This one only goes well with Ugali surely! Prove me wrong. Make it and then send it to us on email@example.com
You can send in your comments and recommendations for any of this week’s recipes and we will be sure to post them in our next Comments space and give you the spotlight!
We will be teaching you how to make the banana peels or maize cob “magadi” soda in our “Store bought items you can make at home” section during the week.
Go, be great!
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