NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Beef cubes

0.25 cup White cornmeal

1 tsp Olive oil

0.5 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

0.5 cup Tomato

1 cup Kale

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

1 cup Water

PREPARATION

• 1

  In a medium pot, heat 0.5 tsp olive oil over medium-high heat and brown the beef cubes on all sides.

• 2

  Stir in the diced yellow onion, garlic, and ginger, cooking until the onion is translucent and fragrant.

• 3

  Add the diced tomatoes, ground cumin, 0.125 tsp sea salt, and 0.25 tsp black pepper, then pour in 0.25 cup of water.

• 4

  Reduce heat to low, cover, and simmer the beef stew for 20-25 minutes until the meat is tender.

• 5

  In a separate small pan, sauté the chopped kale with the remaining 0.5 tsp olive oil and the remaining 0.125 tsp sea salt until wilted and vibrant.

• 6

  To make the ugali, bring 0.75 cup of water to a boil in a small saucepan, then slowly stir in the white cornmeal.

• 7

  Continuously mash and turn the cornmeal against the sides of the pot with a wooden spoon until it forms a thick, smooth, and firm dough.

• 8

  Serve the beef stew and sautéed kale alongside the warm wedge of ugali.