A few weeks ago I woke up thinking of nyama fry, and not just any nyama fry but fry from Nerkwo. For those of you who have been to Nerkwo you know that having this nyama an experience in it self. Now being in the middle of no where and over 1000kms away from Nerkwo all I could do is message my girl Fresh, who introduced me to this delicacy, and tell her how much I craved for Nerkwo’s nyama. Now this is are the times you know who your friends are coz the silly girl told me “ohh now you have made me want some I’ll have to go get some this weekend” I hope you chocked as you ate it (I still love you, you know I don’t meant that 🙂 ) any way as she declared that she was going to have some that weekend I declared that I was going to try DIY (Do It Yourself) Nerkwo’s fry that weekend. She then told me the bitter truth that it will not turn out the same, this I knew was the truth coz no two hands are the same and maybe they give us donkey meat and that is why we can’t understand why it tastes sooo good and its nothing like the meat we eat else where. Anyway, that was a joke, before I am sued for defamation. So I gave it a go but it did not turn out as good as Nerkwo’s but it was still q2uitenice. I hope you will like it to. HAPPY COOKING!!
- 1 kg beef cut into bite sized cubes
- 2 tablespoons of crushed garlic
- 1 teaspoon crushed ginger
- 3 large onions sliced
- 30ml vegetable oil
- 1 bunch of coriander, chopped
- 2-3 green chillies, chopped
- salt and pepper to taste
Tenderize the meat using either tenderiser or a meat mallet if necessary
Place the beef, garlic and ginger in a large pot and leave on the heat. Add the salt
Stir the ingredients in the pot to ensure they are all mixed together then reduce the heat, cover the pot and leave to cook for about 15-20 minutes (depending on how soft your meat is)
Ensure that you keep checking on the meat so that it doesn’t burn. If the meat was in the freezer you will most probably not need to add any water as it will have sufficient water in it.
Once all the water has dried out, taste for doneness. If the meat is not yet cooked add just a little water and cover and leave for a further 5 minutes or so.
If the meat is cooked add the oil and stir through.
At this point add the chillies and onions and cover.
Once the onions caramelize and start to turn transparent stir in the coriander.
Serve immediately with Ugali and Kachumbari.
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