Stewed Omena served with kales and ugali
Stewed Omena served with kales and ugali

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, stewed omena served with kales and ugali. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Stewed Omena served with kales and ugali is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Stewed Omena served with kales and ugali is something that I have loved my whole life.

Unlike Luhya baes who would rather just serve a quick meal of Ugali and skuma and call it a day after a long day, serve up some seasoned scrambled. This mung bean stew recipe is healthy and has lots of wonderful flavours and textures. Sprinkle the coriander on top and serve on its own or with a nice thick piece of handmade bread.

To begin with this recipe, we must prepare a few ingredients. You can have stewed omena served with kales and ugali using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Stewed Omena served with kales and ugali:
  1. Prepare 70 g omena
  2. Take 2 tbsp oil
  3. Make ready 1 small onion diced
  4. Get 2 large tomatoes chopped
  5. Take Salt
  6. Make ready 1 tbsp royco
  7. Make ready 1 large lemon

If the ugali is being eaten with a stew like omena, beans or vegetable soup, the ugali. Pour in the tomatoes and stock, and bring to a simmer. Fry the Chicken pieces with chopped Onion and a tablespoon of gravy browning. The base for this stewed beef is extremely warming, thanks to a heavy dose of curry, hot paprika, and pungent ginger and garlic.

Instructions to make Stewed Omena served with kales and ugali:
  1. Take the omena and boil in sufuria for 15 minutes. These reduces the bitterness.
  2. Next, chop the onions and tomatoes. into a pan put oil and add in onions. fry until the onions become soft.
  3. Then add in the tomatoes and stir until soft.
  4. Add salt and stir again.
  5. Add in the boiled omena minus the broth. Add in lemon pulp minus the seeds. Stir. Then dissolve royco in 20mls of water and add to the omena.
  6. Let it cook for 3 minutes the serve with ugali and some veges.

If you're feeling particularly traditional, use pieces of the chapati to pick up the food instead of silverware. Toast pita (optional) and serve with vegetable-chickpea mixture. They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. Many Africans feel they haven't had a meal unless they have eaten Fufu or Ugali. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle.

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