Kenyan Sukuma Wiki with Beef and Gluten-Free Ugali

Ingredients

• 1.5 lbs Beef stew meat
• 1 bunch Collard greens
• 1 medium Onion
• 2 medium Tomato
• 3 cloves Garlic
• 2 cups Beef broth
• 2 tbsp Cooking oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 cups Sorghum flour
• 4 cups Water

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium-high heat (about 400°F / 200°C). Add the 2 tablespoons of cooking oil and let it get hot, shimmering slightly. Add the 1.5 lbs of beef stew meat and brown it well on all sides, about 5-7 minutes total. Remove the beef from the pot and set it aside on a plate.
2. 2Reduce the heat to medium (about 350°F / 175°C). Add the 1 medium chopped onion and the 3 cloves of minced garlic to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 2 medium chopped tomatoes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook, stirring, for another 5 minutes until the tomatoes begin to break down.
3. 3Pour the 2 cups of beef broth into the pot. Scrape the bottom of the pot with your spoon to loosen any browned bits. Return the browned 1.5 lbs of beef stew meat to the pot. Bring the liquid to a gentle simmer, then reduce the heat to low (about 250°F / 120°C), cover the pot tightly, and cook for 45 minutes, or until the beef is tender when pierced with a fork.
4. 4While the beef is simmering, prepare the sukuma wiki. Wash the 1 bunch of collard greens thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Once the beef has been cooking for 45 minutes, add the chopped collard greens to the pot. Stir everything together well to combine. Cover the pot again and continue to cook for another 10-15 minutes, or until the collard greens are tender.
5. 5While the beef and greens are finishing, prepare the ugali. In a separate medium saucepan, bring the 4 cups of water to a rolling boil over high heat (about 400°F / 200°C).
6. 6Once the water is boiling, gradually whisk in the 2 cups of sorghum flour, a little at a time. Stir constantly and vigorously with a wooden spoon to prevent lumps from forming. Continue to stir and cook over medium heat (about 350°F / 175°C) for 10-15 minutes, until the mixture thickens into a smooth, stiff dough that pulls away from the sides of the pot.
7. 7Serve the sukuma wiki with beef hot, spooned alongside the gluten-free ugali.

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