Kenya, an African country known for its incredible wildlife -a safari hot spot. Nestled beside Tanzania, Uganda, South Sudan, Ethiopia, Somalia, and the Indian Ocean, this country is chalk-a-block full with national parks and wildlife reserves. The country is also well known for the world’s fastest runners, the great wildebeest migration, and Kitenge culture.
Kenya is a big exporter of tea and coffee. Interestingly it is thought that Kenya has no “national dish.” Due to the 40+ native tribes there are several special dishes that are thought to represent these diverse communities. Common staples of the Kenyan diet consist of grain (maize, sorghum, and millet), rice, greens, grilled meats, fish (in coastal regions), and local vegetables. Stews are a very common meal to have on a regular basis along with ugali (maize polenta).
Today I made a traditional Kenyan curry with steak, it can also be made with chicken or goat. Similar to Kenyan stews, tomatoes, onions, and garlic are core ingredients.
I opted out of the the more authentic pairing of ugali because I have had unsuccessful attempts at making polenta/porridge that tasted good and naan bread is 👌Curries and stews traditional pair with ugali which is key to soaking up alllll the goodness! Cooking was a breeze, the slow cooking of the curry allows the flavors the develop.
Our first Kenyan meal was a power house dish full of pleasant spice and refreshing cilantro. The flat bread paired well with the dish and absorbed the curry which had a tomato dominant flavor. And if it couldn’t get better the meat was also very tender, perfect! We rated this one 9.5/10 🔥
Kenyan Beef Curry
- 4 cups water
- 2 lbs sirloin steak chopped into bite sized pieces
- 4 garlic cloves minced
- 2 tsp fresh ginger grated
- 2 tbsp oil for cooking
- 2 medium red onions diced
- 1 16oz can tomatoes diced
- 2 tbsp paprika smoked for more depth of flavor!
- 1/2 tsp black pepper
- 2 tsp curry powder or more 🌶️
- 4 tbsp tomato paste
- salt to taste
- 1-2 fresh chilis/hot peppers sliced for garnish (I used jalapeno)
- 1/2 cilantro bunch roughly chopped
- Add the 4 cups of water to a large pot and bring to a boil. Mix in the beef, garlic, and ginger allowing to simmer for 20 minutes, stirring occasionally.
- Remove pot from heat and drain liquid, reserve broth for later. Set beef aside as well. Add the pot back to the stove and add cooking oil changing temp to medium heat. Add in the onions and cook until softened, about 5 minutes.
- Add canned tomatoes to onions and cook for another 3-5 minutes until the tomatoes soften. Mix the beef back into the pot along with the remaining spices and tomato paste. Combine ingredients well.
- Add the broth back into the pot and add any additional water needed to cover the beef completely. Bring mix to boil then turn down to a simmer for 1 hour. Make sure to stir frequently.
- Once the beef is cooked through you can do your final taste test adding any additional seasoning you find necessary. Garnish with peppers and cilantro. Serve with rice, ugali, or naan bread.