RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Beef Stew, Kenyan: Nyana Choma - meat
"Among the souvenirs I brought home from a safari trip to Kenya were some unusual and delicious recipes given to me by a member of the Nairobi Hebrew Congregation... An intimate if surprising relationship has existed between the cuisines of Kenya and Israel since some Israelis arrived in Nairobi in the years following World War II. Today the local staples are well integrated into the culinary customs of these Jews in Africa and the results are the best of both worlds... Nyana Choma is a typical Kenyan stew recipe which is popular with many Israelis since it includes beans. The flavor is enhanced with the addition of favorite spices. Matzah balls are often added." Betty Newman Serves 6 3 lbs. beef (chuck or brisket, cut into pieces for stew) 2 or 3 ripe tomatoes, cut up 1 onion, sliced 1 cup soaked, cooked beans 2 cloves garlic, crushed 1/2 cup red wine vinegar 1 cup water 1/2 tsp. each turmeric, ginger, cinnamon (optional) or other favorite spice Place all ingredients in ovenproof casserole with a tight-fitting lid. Cover and bake in 375-degree oven 2-3 hours. May be made a day in advance. Source: Jewish Bulletin of Northern California Betty Newman 10/26/96
