I told you about the African vegetable mash called Mukimo my friend Susan taught me how to prepare and now I want to share with you this African beef stew we served it with. It’s called Kitoeo and is another very easy dish to prepare. Susan comes from Kenya and told me all young girls in her country are taught this classic dish. Growing up her mom would serve this dish two to three times a week but always made it fresh because refrigeration wasn’t what it is today.
She makes this with a flavoring mix called mchuzi mix from a company called Royco. The ingredients include cornstartch, salt, sugar, coriander, cinnamon, fennel seeds, turmic, ginger, garlic, cumin, methee seeds and some artificial flavor enhancers. This gets mixed with water to reconstitute and then added to the stew.
Kitoeo African Beef Stew
- 1 large onion diced
- 5 cloves garlic minced
- 3 lbs beef cut into small cubes
- Salt & Pepper to taste
- 3 -4 plum tomatoes finely chopped
- 1 tablespoon Beef Royco Mchuzi Mix
- 1/4 cup cold water
- 1/2 small bunch of cilantro
- Saute the onions and garlic until golden brown. Add beef and cook for a few minutes.
- Season with salt and pepper, to taste and simmer on low until the beef drippings start to dry up and the beef turns golden brown. Approximately 15 minutes.
- Add the chopped tomatoes and continue to cook on low until the beef is soft and produces a thick gravy. This can take another 10 to 15 minutes.
- Mix the tablespoon of Beef Royco Mchuzi mix in the water until smooth and add it to the stew. Continue cooking on low unti lthe beef is tender (15 more minutes).
- Just before you take the Kitoeo off the stove, add the finely chopped cilantro and mix to combine then serve with Mukimo.