Tanzanian Meat Stew

Author’s Note: 

It is my first time to East Africa, I love it. So far everything has been really great (decent food, kind & playful people, great music) but my skin is not ready for being under the sun again after living in the cloudy winter.

Most of the Tanzanians that I have encounter love to eat meat. The amount of meat each person eats is shockingly large. Made me wonder about the percentage of people affected by colon cancer

The team decided to take me to eat at this local kitimoto (pork) restaurant. Let’s say I don’t recall ever having such an intense culinary experience. Butcher at the front of the shop cutting the meat with a giant knife chopping at full force with two halves of the pig hanging behind him. As he is forcefully chopping the meat, weighing the amount we ordered, the meat are taken to the kitchen just behind the hanging pigs being cooked. All of these things happening along with top african dance music blasting on the background. Music, chopping sound, fire crackling, and sounds of wooden spoon hitting the metal pots.

Ingredients

• 2 servings of Preferred meat cut in cube size (even with bones)
• 2-3 tomatoes sliced
• 1/2 tbsp diced onion
• 1 table spoon of ginger
• 1/4 cup of grated carrot
• 2 grated garlic clove
• Bone broth (meat broth)
• Leafy green
• Salt

Direction:

1. Boil the meat/bone in water, take out and wash the meat after it is briefly cooked
2. In a separate pan (with low heat) put 3-4 spoon of cooking oil in until hot
3. Put ginger, garlic, onion, tomato into the oil pan until aromatic
4. Add the meat into the pan with the ginger, garlic, onion, tomato
5. Add the bone broth into the pan let it boil and sizzle down the sauce
6. Add more tomato if needed, lastly add chopped leafy green

So delicious served with Ugali

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