Slow-Simmered Tanzanian Beef Nyama Choma with Pili Pili Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender beef chunks slow-cooked with traditional Tanzanian spices, served with a fiery pili pili chili sauce that delivers authentic East African flavor. This african-inspired beef ready in about 140 minutes blends beef chuck, cut into 1-inch cubes, vegetable oil, medium (150g) onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 medium (150g) onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper
• 1 tsp salt
• 2 cups beef broth
• 2 tbsp fresh cilantro leaves, chopped
• 2 small fresh red chilies, chopped
• 1 tbsp lemon juice
• 1 tbsp tomato paste

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1.5 lbs beef chuck cubes to the pot and brown on all sides for about 6-8 minutes.
4. Step 4: Mix in 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric powder, 1/2 tsp black pepper, and 1 tsp salt, stirring for 2 minutes to coat the beef thoroughly with spices.
5. Step 5: Pour in 2 cups beef broth and 1 tbsp tomato paste, bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until the beef is tender and the sauce has thickened.
6. Step 6: Meanwhile, prepare the pili pili sauce by blending 2 small fresh red chilies with 1 tbsp lemon juice and a pinch of salt until smooth.
7. Step 7: Once beef is cooked, stir in 2 tbsp chopped fresh cilantro leaves and serve hot with the pili pili sauce on the side for dipping.