Traditional African Beef Stew with Ugali & Sautéed Collard Greens

 

 Ingredients (Serves 4)

For the Beef Stew:

• 2 lbs (900g) beef chunks (with bone if preferred)
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 2 cups beef stock or water
• 1 tsp paprika
• 1 tsp curry powder
• ½ tsp black pepper
• 1 tsp salt (or to taste)
• 1 Scotch bonnet or chili (optional)
• 1 bay leaf

For the Ugali:

• 2 cups maize flour (cornmeal)
• 4 cups water

For the Sautéed Collard Greens (or Sukuma Wiki):

• 1 bunch collard greens or kale, finely chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• Salt and black pepper to taste

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👨‍🍳 Instructions

1. Cook the Beef Stew

1. Heat the oil in a large pot over medium heat.
2. Brown the beef on all sides.
3. Add the onion, garlic, and ginger, and sauté for 3–4 minutes until fragrant.
4. Stir in the chopped tomatoes and tomato paste, cooking until softened.
5. Add the paprika, curry powder, black pepper, salt, bay leaf, and chili (if using).
6. Pour in the beef stock, bring to a boil, then reduce the heat to low.
7. Cover and simmer for 1½–2 hours, or until the beef is tender and the sauce is rich.

2. Prepare the Ugali

1. Bring the water to a boil in a saucepan.
2. Gradually add the maize flour while stirring continuously.
3. Keep stirring until the mixture thickens into a smooth, firm dough.
4. Cook for 5–7 minutes, then shape into a mound before serving.

3. Cook the Greens

1. Heat the oil in a skillet.
2. Sauté the onion until translucent.
3. Add the garlic and cook for 30 seconds.
4. Stir in the chopped collard greens.
5. Season with salt and black pepper, then cook for 5–8 minutes until tender.

🍽️ Serving Suggestion

Serve the rich beef stew alongside a generous scoop of warm ugali and a portion of sautéed collard greens (sukuma wiki). This classic East African meal is hearty, flavorful, and perfect for sharing with family and friends.