African
KENYAN
BEEF STEW
This Kenyan beef stew uses tender grass fed beef and is so delicious and easy to
make. It is made often in many households and there are other variations to this dish. This
is one of our favourite recipes because it takes little time to make and its
delicious!
Ingredients
1 lb beef, cubed
2 tbsp olive oil
1 cup yellow or red onion,
diced
2 tbsp fresh garlic cloves, minced
2 tsp curry powder mix
(optional)
1 cup diced/crushed tomatoes
1 cup water
3 tbsp fresh
cilantro, finely chopped
salt and pepper to taste
Directions
1. Heat a large pan on medium heat.
2. Add olive oil and onions then cook until soft.
3. Next add garlic and spices, stirring constantly to prevent any sticking.
4. Put in the beef and cook until fragrant, then add tomatoes and water.
5.Bring to a slight boil, turn heat down to low setting and simmer for about 30 minutes.
6. Remove from heat and set aside until ready to serve
Reflection:
What went well while I was cooking today? Did I work efficiently?
Everything went well today. I cooked in the time frame.
What would I do differently next time? Why?
Next time if I were to cook this dish I would probably
make a double batch as it wasn’t enough for my family of five
people.
Evaluation:
Taste/Aroma:
- Strong spicy taste
- Very tomatoey
- A little bite of spice
Texture
- Light not to heavy
- Tomatoes make it light
Colour:
-Red
-Green
-White
Nutritional Value(is it a healthy choice – why?)
This is pretty healthy choice in a
meal because it is low in fat has lots of elemets. To simmer any fat time in
the frame of 30 minutes.
BEEF STEW
This Kenyan beef stew uses tender grass fed beef and is so delicious and easy to
make. It is made often in many households and there are other variations to this dish. This
is one of our favourite recipes because it takes little time to make and its
delicious!
Ingredients
1 lb beef, cubed
2 tbsp olive oil
1 cup yellow or red onion,
diced
2 tbsp fresh garlic cloves, minced
2 tsp curry powder mix
(optional)
1 cup diced/crushed tomatoes
1 cup water
3 tbsp fresh
cilantro, finely chopped
salt and pepper to taste
Directions
1. Heat a large pan on medium heat.
2. Add olive oil and onions then cook until soft.
3. Next add garlic and spices, stirring constantly to prevent any sticking.
4. Put in the beef and cook until fragrant, then add tomatoes and water.
5.Bring to a slight boil, turn heat down to low setting and simmer for about 30 minutes.
6. Remove from heat and set aside until ready to serve
Reflection:
What went well while I was cooking today? Did I work efficiently?
Everything went well today. I cooked in the time frame.
What would I do differently next time? Why?
Next time if I were to cook this dish I would probably
make a double batch as it wasn’t enough for my family of five
people.
Evaluation:
Taste/Aroma:
- Strong spicy taste
- Very tomatoey
- A little bite of spice
Texture
- Light not to heavy
- Tomatoes make it light
Colour:
-Red
-Green
-White
Nutritional Value(is it a healthy choice – why?)
This is pretty healthy choice in a
meal because it is low in fat has lots of elemets. To simmer any fat time in
the frame of 30 minutes.
Ingredients & Dishes
Ingredients:
When it came to what Africans use in
their meals there are a wide variety of ingredients which range from breads and grains to beverages.
Some ingredients
include:
Barely
Tomatoes
Cassava
Lentils
Avocados
Bananas
Guavas
Mangoes
Beef
Goat
Lamb
Buttermilk
Curds
Egg
Milk
Tilapia
Chillies Peppers
Butter
Palm
Dried
Shrimp
Dishes:
Africa is the second largest land mass on earth
and there are many many hundreds of different cultural and ethnic groups. The
diversity of ethnic groups is reflected in the many different food choices
available. The various cuisines of Africa use a combination of regional fruits,
grain, vegetable as well as milk and meat products. However depending on the
region there are sometimes significant differences in the eating and drinking
habits. For example in western Africa a popular dish if “fufu”, Fu Fu is made
from cassava, yams and sometimes combined with cornmeal and is often served with
soup. In Southern Africa a popular dish is a tagine. In Eastern African a
popular dish is magatla this is an oxtail casserole. In Northern
Africa a popular dish consisting of poached egg cooked with a thick with a tomato Sauce.
(Our Africa)
When it came to what Africans use in
their meals there are a wide variety of ingredients which range from breads and grains to beverages.
Some ingredients
include:
Barely
Tomatoes
Cassava
Lentils
Avocados
Bananas
Guavas
Mangoes
Beef
Goat
Lamb
Buttermilk
Curds
Egg
Milk
Tilapia
Chillies Peppers
Butter
Palm
Dried
Shrimp
Dishes:
Africa is the second largest land mass on earth
and there are many many hundreds of different cultural and ethnic groups. The
diversity of ethnic groups is reflected in the many different food choices
available. The various cuisines of Africa use a combination of regional fruits,
grain, vegetable as well as milk and meat products. However depending on the
region there are sometimes significant differences in the eating and drinking
habits. For example in western Africa a popular dish if “fufu”, Fu Fu is made
from cassava, yams and sometimes combined with cornmeal and is often served with
soup. In Southern Africa a popular dish is a tagine. In Eastern African a
popular dish is magatla this is an oxtail casserole. In Northern
Africa a popular dish consisting of poached egg cooked with a thick with a tomato Sauce.
(Our Africa)
Equipment
The cooking utensils used consiste of:
Cast-Iron pot and the Calabash. These are all really important to the Africans
when cooking because they are used a lot and are all linked to each other when
cooking.
African cuisine is special because the food
is normally cooked outside rather than a meal cooked in an inside kitchen.
(http://www.africangourmet.us/cooking-tools.html)
- Large cast-iron pots
- Wooden mortars
- Pestles
- Stone and wooden grinders
- Wooden and metal spoons
- Firewood
Cast-Iron pot and the Calabash. These are all really important to the Africans
when cooking because they are used a lot and are all linked to each other when
cooking.
African cuisine is special because the food
is normally cooked outside rather than a meal cooked in an inside kitchen.
(http://www.africangourmet.us/cooking-tools.html)
Preparation Methods
Preparation methods vary depending on where you live. In the
rural areas you would use open fires with wood to cook. In the other areas it
takes more time to cook but it is a lot easier to prepare. Traditionally the
woman’s jobs would be grinding the corn, pack and put food away and to put the
meat in the sun to dry. The food is made in clean containers that have been
cleaned thoroughly. Vegetables are washed. Food is served straight after being
cooked.
rural areas you would use open fires with wood to cook. In the other areas it
takes more time to cook but it is a lot easier to prepare. Traditionally the
woman’s jobs would be grinding the corn, pack and put food away and to put the
meat in the sun to dry. The food is made in clean containers that have been
cleaned thoroughly. Vegetables are washed. Food is served straight after being
cooked.
Eating Customs
As with the preparation methods, eating customs do vary. In rural
Africa they have one main meal a day along with tea, coffee, milk or curds. You
could also snack on some seeds, fruits, nuts. In other areas a midday snack
could be Fu Fu or ugali served with relishes and these are often bigger than
dinner.
Africa they have one main meal a day along with tea, coffee, milk or curds. You
could also snack on some seeds, fruits, nuts. In other areas a midday snack
could be Fu Fu or ugali served with relishes and these are often bigger than
dinner.
Influenced Food
The food of Africa has been influenced by different
countries and through different centuries. In North Africa the ingredients and
dishes have been influenced by migrants, traders and invaders. In South East
Africa the food and ingredients have been influenced by the farmers and cattle
are used as a symbol of wealth. In West Africa the food and ingredients are influenced by many
different countries. They rely on starchy food which gives energy along with
peppers, chillies, grains and fish. In Central Africa there aren’t many parts
that have been influenced differently. They have stayed with traditional food.
This includes plantains and cassavas which are the basic ingredient for most main meals.
Also meat from livestock can be very expensive so some families just use bush
meat from wild animals which include monkey, antelope and wild
pigs.
(Our Africa)
countries and through different centuries. In North Africa the ingredients and
dishes have been influenced by migrants, traders and invaders. In South East
Africa the food and ingredients have been influenced by the farmers and cattle
are used as a symbol of wealth. In West Africa the food and ingredients are influenced by many
different countries. They rely on starchy food which gives energy along with
peppers, chillies, grains and fish. In Central Africa there aren’t many parts
that have been influenced differently. They have stayed with traditional food.
This includes plantains and cassavas which are the basic ingredient for most main meals.
Also meat from livestock can be very expensive so some families just use bush
meat from wild animals which include monkey, antelope and wild
pigs.
(Our Africa)