Chapos with minced beef stew and kachumbari

Kachumbari is one of my favourite sides for a meal (unless that meal is soup), it just goes well with a lot of things. Plus it’s easy to create variations of it. There’s one I like with mango, I’ve tasted one with pineapple chunks in it, and another with cabbage and carrots, and you cant’s go wrong with a little chilli pepper in there.

kachumbari ingredients

For this dish I made the simple version with avocado (^_^)
But first, the mince…  

peel a few garlic cloves and ginger, then grate or crush. I grate because I don’t have a tool for crushing yet. If you do, you can crush
Put some oil in a cooking pot, add a teaspoon of cumin seeds, a few cardamon seeds pulled out of their pods and a bay leaf, let it heat up on low fire
once the oil is hot add the grated/crushed garlic and ginger
after a minute add 2 chopped onions
when the onions soften add some salt
then add the pre-cooked minced beef. This was a kilo before cooking, I used half for this stew

While the beef is simmering away you can start the kachumbari. Always chop the onions first because they need to soak in warm water with some salt to get rid of the sharpness. Then chop the dhania, tomatoes and avocado.

onions soaking in warm water and salt
the avocado
squeeze a little lemon over the avocado to keep it from turning colour
once the onions are done soaking, drain and combine with chopped tomatoes, chopped dhania and the chopped avocado. add a pinch or two of salt and lemon juice
nice side for most meals

Don’t forget the stew! Stir if often. Once it starts melding together nicely add 2 chopped tomatoes and continue to cook till they soften.

stew is ready

Husband Rating: ★★★★★★★★☆☆

We had a guest for dinner that night, I was too busy being a host to remember to take a photo of the served plate!

What’s your favourite kachumbari recipe?

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on Life is a feast, eat up!


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