- Beef stock
- Cocking oil
- A packet containing pilau masala whole spices e.g bay leaves, cumin seeds, cinnamon, cardamom, cloves, black pepper…this is the best for aroma.
Wash the beef stock with clean water then chop into fine cubes. Wash again the chopped beef in clean and plenty water until it is clean and bloodless.
Put in a cocking pot and place on a source of fire. Cover it and allow it to boil on a low boiling point.
Wash the tomatoes, onions, ginger, and garlic then mash the ginger and garlic together. Cut the tomatoes and get out the inner flesh. Separate from the outer and use for kachumbari. Chop the outer one in slices style likewise to onions.
Prepare a plate with the kachumbari. Season it with salt and some vinaigrette and if possible drizzle it with lemon juice to enhance flavor.
Mash the pilau masala spices into powder form and drain off the excess water from the beef. Allow it to dry power come coking fat to fry to brown, add some onions also to turn golden brown.
Add the spices and continue frying the spices to get inner the beef add the tomato flesh continue frying add some salt until the tomatoes form the stew measure the amount of water as per the amount of rice to the stew.
Cover it to boil as you wash the rice after water has boiled add the rice mix it well with the rice properly allow it to cool and cover it well and let it cock under low heat for 15-25 minutes.
Serve with kachumbari.