Slow-Cooked Kenyan Nyama Choma with Spiced Ugali

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Tender slow-cooked beef infused with traditional Kenyan spices served alongside creamy ugali made from maize flour. This African-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cubed, vegetable oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cubed
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 cups maize flour (cornmeal)
• 4 cups water
• 2 tbsp butter
• 2 tbsp chopped fresh cilantro

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides for about 6-8 minutes, turning frequently until deeply seared.
2. Step 2: Add 1 large finely chopped onion, 4 minced garlic cloves, and 1 tbsp grated ginger to the beef. Sauté for 4 minutes until the onion softens and the mixture is fragrant.
3. Step 3: Stir in 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp cayenne pepper, and 2 tbsp tomato paste. Cook for 2 minutes until the spices bloom and coat the meat.
4. Step 4: Pour in 2 cups beef broth, season with 1 1/2 tsp salt and 1 tsp black pepper, and bring to a simmer. Reduce heat to low, cover, and cook for 2 to 2 1/2 hours until the beef is fork-tender.
5. Step 5: While the beef cooks, bring 4 cups water to a boil in a saucepan. Slowly whisk in 2 cups maize flour to prevent lumps. Reduce heat to low and cook for 10-12 minutes, stirring continuously until thick and smooth.
6. Step 6: Remove the ugali from heat and stir in 2 tbsp butter until melted and creamy.
7. Step 7: To serve, plate a generous scoop of ugali topped with the slow-cooked beef stew, garnished with 2 tbsp chopped fresh cilantro.