NYAMA FRY ( FRIED MEAT)
A few weeks ago I woke up thinking of nyama fry, and not just any nyama fry but fry from Nerkwo. For those of you who have been to Nerkwo you know that having this nyama an experience in it self. Now being in the middle of no where and over 1000kms away from Nerkwo all I could do is message my girl Fresh, who introduced me to this delicacy, and tell her how much I craved for Nerkwo’s nyama. Now this is are the times you know who your friends are coz the silly girl told me “ohh now you have made me want some I’ll have to go get some this weekend” I hope you chocked as you ate it (I still love you, you know I don’t meant that 🙂 ) any way as she declared that she was going to have some that weekend I declared that I was going to try DIY (Do It Yourself) Nerkwo’s fry that weekend. She then told me the bitter truth that it will not turn out the same, this I knew was the truth coz no two hands are the same and maybe they give us donkey meat and that is why we can’t understand why it tastes sooo good and its nothing like the meat we eat else where. Anyway, that was a joke, before I am sued for defamation. So I gave it a go but it did not turn out as good as Nerkwo’s but it was still q2uitenice. I hope you will like it to. HAPPY COOKING!!
Ingredients
- 1 kg beef cut into bite sized cubes
- 2 tablespoons of crushed garlic
- 1 teaspoon crushed ginger
- 3 large onions sliced
- 30ml vegetable oil
- 1 bunch of coriander, chopped
- 2-3 green chillies, chopped
- salt and pepper to taste
Instructions
Tenderize the meat using either tenderiser or a meat mallet if necessary
Place the beef, garlic and ginger in a large pot and leave on the heat. Add the salt
Stir the ingredients in the pot to ensure they are all mixed together then reduce the heat, cover the pot and leave to cook for about 15-20 minutes (depending on how soft your meat is)
Ensure that you keep checking on the meat so that it doesn’t burn. If the meat was in the freezer you will most probably not need to add any water as it will have sufficient water in it.
Once all the water has dried out, taste for doneness. If the meat is not yet cooked add just a little water and cover and leave for a further 5 minutes or so.
If the meat is cooked add the oil and stir through.
At this point add the chillies and onions and cover.
Once the onions caramelize and start to turn transparent stir in the coriander.
Serve immediately with Ugali and Kachumbari.
HAPPY EATING!
https://www.themothershipvillage.com/nyama-fry-fried-meat/PORK and PINEAPPLE COCONUT CURRY
This is one of my recipes from my 20 minute cook book. It’s a great recipe and sooo quick. The flavours in it are awesome. I love the sweetness of the pineapple mixed with the hotness of the chillies. It’s to die for. The original recipe asked for some stuff that I did not have access to like Tamarind juice (mkwaju juice) and Kafir (lime leaves) so I substituted the tamarind by mixing brown sugar and lime juice, then I substituted the Kafir lime leaves by using the zest of a lime instead. If you can get the original products then great. I had this with some steamed rice but I think it could work well with roti, nan or chapattis. HAPPY COOKING!
Ingredients
- 400ml coconut milk
- 10ml Thai red curry paste (available in most supermarkets)
- 400g pork loin steaks
- 15ml Thai fish sauce 5ml light brown sugar
- 15ml tamarind juice (I used about I tsp of dark brown sugar mixed with 15ml of lime juice instead) 2 kaffir leaves( I used 1 tsp of lime zest instead)
- ½ medium pineapple (I used canned coz its hard for me to get a good pineapples here)
- 1 fresh red chilli chopped.
Instructions
Pour coconut milk into a large cooking pot and let it boil. Cook the milk for about 6 minutes till it starts to separate. Stir frequently or it will stick to the base
Remove some of the milk and place into a bowl. Mix in the red curry paste and return to pan. Stir until well mixed. Cook for about 2 minutes until fragrant.
Add the sliced pork and stir in the fish sauce, sugar and tamarind juice. Cook for 2-3 minutes until all the sugar dissolves and pork is no longer pink
Add the pineapple and kaffir leaves, reduce the heat and simmer for 3 minutes till pork is cooked. Stir in the chillies. Serve. HAPPY EATING!
https://www.themothershipvillage.com/pork-and-pineapple-coconut-curry/
GINGER HONEY AND YOGURT BEEF with STEAMED RICE
I tried this dish just over a week ago for the first time. I got in from Australian Women’s Weekly “Sensational Stir-fries” I was soooooo impressed by the taste of the mixture of the spices in my mouth. The tartiness of the ginger mixed with the sweetness of the honey, WOW! I liked so much so that I tried it the other day on chicken, FAIL! It dint work the same. So I guess I’ll be sticking to beef. The original recipe says you should use lamb so I guess that would work well but I do not have access to that here in the bundus. I also used ground cumin instead of seeds. The recipe also asks to use thyme and celery which I did not have so I instead used coriander instead of the thyme and did not replace the celery. HAPPY COOKING!
Ingredients
- 500gm beef/lamb fillets
- 1/3 cup plain yogurt
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 2 tablespoons of honey(I used more)
- 1 teaspoon turmeric
- 2 teaspoons cumin seeds ( I used ground cumin)
- 1 tablespoon vegetable oil
- 1 large red pepper, thinly sliced
- 1 large onion, sliced
- 3 teaspoons fresh coriander
Instructions
Method
Mix meat, yogurt, garlic, ginger, honey, turmeric, and cumin in a container. Cover the container in cling wrap and place in the fridge for at least 20 mins and up to 24 hrs.
Cook rice according to instructions on the pack.
Meanwhile, Heat half the oil in a wok
Add the pepper, onion and coriander. Stir-fry. Remove
heat the remaining oil in the wok
Add the meat mixture and stir fry till the meat is tender
Serve over the vegetable mixture with rice. HAPPY EATING!
https://www.themothershipvillage.com/ginger-honey-and-yogurt-beef-with-steamed-rice/
