Basic Rwandan Beef
Source: friends and family who are Rwandan
Chop ginger, garlic and onions. Cube and salt beef.
Sauté cubed beef on med/med-high until cooked. make sure the pan is hot enough before adding the meat, so it doesn’t stick and it will pull out the oils. After cooked add the onions, then after a minute or two add the garlic and ginger. After 30 seconds add the spices. Let the spices cook 30-120 seconds in the oil, stirring to make sure it is all cooked through within the beef. Add the tomatoes, herbs and stir, then add water. Bring to a boil, then reduce down to a light simmer.
Cook down until the oil is separated with the sauce and the sauce is the desired amount. Add more water if need or add a lid to slow evaporation. But ideally would allow the sauce to reduce by half.
Note: Rwandan cooking often does not use extra seasonings like herbs and spices. Although, there is some influences that comes over from the East coast of Africa. Most authentic recipe would be using just salt and adding habanero oil right before serving. But most Rwandans would appreciate the added ingredients. But I personally seldom use herbs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.8mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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