Kulwa with Coconut Rice

Ingredients

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the coconut rice: For the coconut rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, and salt. Cook for another minute to toast the spices.
4. 4.
   Pour in the coconut milk, diced tomatoes, tomato paste, and beef broth. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   While the Kulwa is simmering, prepare the coconut rice. Rinse the basmati rice under cold water until the water runs clear.
7. 7.
   In a separate pot, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over high heat.
8. 8.
   Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
9. 9.
   Fluff the rice with a fork before serving.
10. 10.
    Serve the Kulwa over a bed of coconut rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Beef — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or stewing beef.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder herb flavor.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the Kulwa.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering Kulwa.
• Leftover Kulwa can be stored in the refrigerator for up to 3 days and reheated before serving.
• To make the dish more colorful, you can add diced bell peppers or carrots to the Kulwa.
• Serve the Kulwa with a side of naan bread or chapati for a complete Tanzanian meal experience.

Serving advice

Serve the Kulwa with coconut rice on a large platter, garnished with fresh cilantro. Accompany it with a side of naan bread or chapati to soak up the flavorful sauce. This dish is perfect for sharing with family and friends, creating a memorable dining experience.

Presentation advice

To elevate the presentation of the dish, arrange the beef cubes on top of the coconut rice, allowing the vibrant colors of the Kulwa to stand out. Drizzle some of the sauce over the beef and rice for an appetizing visual appeal. Sprinkle fresh cilantro leaves on top as a final touch.