- shredded beef,
- kpakpo shito,
- white pepper,
- Soy sauce
- When it comes to beef, you need to go natural. You have your shredded beef, marinade with ginger, garlic, kpakpo shito, white pepper, some onga, soy sauce (mix together, a little salt because of onga), a perfect spice for beef. Allow youur marinaded beef to stand for some time so to absorb the juice from the mixture. Get your pan, add a teaspoon of olive oil, pour in your meat(beef). Stir to prevent from burning and also from sticking. Add a little water, allow to cook on a low heat so your meet does not become tough. With your assorted vegetable, cut into chunks to prevent it from shrinking. Add a little wine to have a flambé. Put in your vegetables, start with the firm vegetables first like carrots to the cabbage. Check on seasoning and adjust to your taste. I did not mention salt because with Onga, you have your perfect food without salt but if not, you can add a little to your perfection. Your shredded beef is ready to b served with plain rice, jacket potatoes, yam tart, boil spaghetti. Bon appeti. Remember to always eat healthy. Onga mama’s helping hand……
- I do add corn flour-water mixture to give me the juicy effect…typical of me I cannot eat rice with anything that doesn’t have juice. It works. If you want thick juice add more cornflour to water…Be careful not to turn it into banku ooo.
- Please use Onga 3mix as the spice for the beef with a very little salt. That will give it an exceptional taste.
Prep 15 m
Cook 1 h 20 m
Ready In 1 h 35 m
- Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
- Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
- Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
- Add tomato sauce, water, and shrimp and simmer for 10 minutes.
- Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Zimbabwean Chicken and Vegetable Soup
Prep 30 m
Cook 1 h 30 m
Ready In 2 h
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
African Sweet Potato and Peanut Soup
Prep 20 m
Cook 55 m
Ready In 1 h 15 m
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.