UGANDA · OBOM’S KITCHEN
Beef Stew
Slow-simmered beef with onions, garlic and ripe tomatoes.
The Story
In Ugandan food culture, a special occasion is defined by variety and generosity. Beef stew, known as enva z’ennyama y’ente in Luganda and mchuzi wa nyama in Swahili, brings savoury warmth to the festive plate.
The beef is slowly simmered with onions, garlic, ginger and ripe tomatoes until it is tender and the gravy thickens naturally. It is served alongside starches such as matooke and chapaati at weddings, homecomings and Sunday family gatherings, as a sign of hospitality.
Ingredients
- Stewing beef (chuck, shin or brisket)
- Onions
- Ripe tomatoes, diced
- Garlic
- Ginger
- Coriander
- Salt
- Water
Method
1. Brown the beef chunks with the onions, garlic and ginger.
2. Add the diced tomatoes.
3. Add water and simmer slowly until the beef is tender and the gravy thickens.
Cook’s note
Short on time? A pressure cooker can tenderise stewing beef in a fraction of the time of a traditional stove.
Allergens
Check any seasoning cubes before serving, as they can contain soy, celery or MSG.
Nutrition notes
A source of protein, iron, zinc and vitamin B12.
Fat content depends on the cut of beef and how much fat is trimmed.
Full nutrition values to follow.