African Take Aways
You know you’re African when you leave family functions with enough left overs to feed a small village. And when you wake up in the morning, they will still be in your fridge, waiting to be eaten.
Now if you’re anything like me, you like what you like, occasionally you are willing to try something new but mostly, you stick to what you’re comfortable with.
I’m not a fan of red meat, particularly beef. But on this particular day, I had two African take aways of grilled meat and I was a little overwhelmed with the idea that it might go to waste. Fortunately, after a little bit of soul searching, the Luo in me was calling out for ugali, and what can a girl do but say yes.
Ps; just as a plus, this recipe is bae approved J
INGREDIENTS
- Salt — to taste
- Black pepper — to taste
- Tomatoes — roughly chopped
- Onions — roughly chopped
- Coriander — roughly chopped
- Garlic — crushed
- Tomato paste
- Left over — grilled chicken, lamb or beef
I haven’t given quantities because it is more or less subject to the quantities of meat you have. And you can decide : if you’d like more sauce, then go with more tomato than onion. If you’d like it a little more on the dry side, then more onion than tomato.
DIRECTIONS
- Heat up enough oil in a sauce pan and once its hot enough, add your onions, cook on slightly higher heat to have them brown a bit faster. Add your garlic followed by your tomato paste and lower your heat
- Add your tomatoes, black pepper and salt. As you can see my ratio is a little low compared to the onion, I didn’t want it to be too soggy, because I wanted to preserve that grilled and smoky texture and taste.
3. Once your tomatoes start to look a little mushy and begin to separate from the skin, add your meat and incorporate it well. Lower your heat. And simmer for around five to seven minutes, frequently stirring, and adjusting salt or any other seasoning of choice.
Enjoy hot with traditional ugali.
Always yours,
Riziki
I’m reposting this from my Blog, you can read the original post HERE.
