Beef with Chomolia
Beef with Chomolia

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, beef with chomolia. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Beef with Chomolia Just enjoying meat without soup. Season the beef well with salt and pepper. On a high heat, brown the stewing steak in batches until it's a dark chestnut brown; remove and keep warm.

Beef with Chomolia is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Beef with Chomolia is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have beef with chomolia using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Beef with Chomolia:
  1. Get 1 kg beef stewing pieces
  2. Take 1 handful chomolia
  3. Take 1 small onion, chopped
  4. Make ready 1 carrot, chopped
  5. Prepare 1/2 green pepper, chopped
  6. Prepare 1/2 tsp curry
  7. Prepare 1 tomato, chopped
  8. Make ready 1 beef stock cube
  9. Get rajah curry powder to taste

I have tried many different kinds of food, but Zimbabwean food is still the best for me. Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat.

Instructions to make Beef with Chomolia:
  1. Boil beef and chomolia separately until tender
  2. In a pot fry onion and peppers then add rajah
  3. Add carrots and tomato
  4. Then add boiled chomolia, beef and beef stock
  5. Let it simmer for 10 minutes, then ready to serve

Colour is often cited as a. In a medium bowl, stir together grated chocolate, garlic, meatloaf packet, beef broth, and red wine. Rugare, covo, rape, choumoellier or chomolia, and Ethiopian mustard greens are the names commonly used for greens in Botswana, Zambia, Zimbabwe, and Tanzania. The little research which has been carried out relates these greens to the cabbage family. In Zimbabwe it is mostly served with greens and a meat dish.

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