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Ndizi Mbichi (Matoke) na Nyama ya Ng'ombe | Matoke With Beef

Ndizi mbichi (matoke) na nyama ya ng'ombe or matoke with beef is a Kenyan dish (and most of the African continent). This dish also has vegetables like hoho (bell peppers), green garden peas and carrots. It's also spicy with a tropical flavour courtesy of the coconut cream.

Course Main Course
Cuisine Kenyan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Kalyonge

Ingredients

  • 12 Matoke - should be completely raw
  • 1 kg Beef on bone - Should be pre- boiled and cut into bite sized pieces
  • 1 Large red onion - finely diced
  • 2 Large tomatoes
  • 1 Tbs ginger garlic paste
  • 1 Medium sized green hoho (green bell pepper) - cored and diced into 1/2" cubes
  • 1 Medium sized red hoho (red bell pepper) - cored and diced into 1/2" cubes
  • 1 Tbsp Curry powder
  • 1 tsp Turmeric powder
  • 1 tsp Black mustard seeds
  • 1 tsp Cumin seeds
  • 1 Dry bay leaf
  • 2 Tbs Sunflower oil - or any neutral flavoured oil
  • 150 ml Thick coconut cream
  • 1 Chilli beef bullion - you could use a plain one or leave it out altogether
  • Salt - to taste
  • Freshly cracked black pepper - to taste
  • Bunch of dhania (coriander) leaves
  • 1 cup of 1/2" inch carrot cubes
  • 1 cup Green garden peas - blanch them first

Instructions

  1. Add sunflower oil to your pan and let it come to temperature

  2. Add the finely diced red onions and the curry powder - mix well. Cook until the onions start turning brown at the edges.

  3. Add the ginger garlic paste then cook it for about a minute until fragrant.

  4. Next, add the tomatoes, turmeric powder, chilli beef bullion, the dry bay leaf, freshly cracked black pepper and the pre-boiled beef. 

  5. Then, add enough beef stock to just cover the top of the beef, stir everything together, cover sufuria and leave to simmer for about ten minutes.

  6. Add the matoke with just enough of the beef stock to ensure that the matoke cooks without completely being submerged. Simmer for about five minutes.

  7. Add the carrots and coconut cream at once then cover and leave to simmer for about five minutes.

  8. Add the coloured hohos along with the blanched green garden peas, mix everything in. Use an extremely gentle touch. Simmer for about three minutes until the hohos just start softening.

  9. Finally add the dhania leaves and turn off the heat

SERVING

  1. This can be a stand alone dish as is because it is very filling. If you wish to add an accompaniment then try rice or chapati.