Stew and Ugali

 From the pages of Maryknoll Magazine Feb 15, 2007

(This new feature, adapted by Nancy Kennedy from The Maryknoll International Cookbook compiled by Maryknoll Sisters in 1973)

 STEW

1 tbs. butter

3 small onions

1 lb. stew meat

4 small green bananas

1–1/2 cups coconut milk

salt to taste

Peel and chop the onions and sauté in the melted butter in a soup pot until soft. Cut the meat into bite-sized pieces, add it to the soup pot and cover with water. Peel the bananas, remove the seed line, cut up and wash well. Add to the pot. Cook all together until the meat is tender and the bananas are mushy. Remove the meat and then strain the gravy. Puree the bananas and onions and return to the gravy. Add the coconut milk to the gravy and cook gently until blended. Return the meat to the pot and heat through. Serves 4

UGALI (Accompaniment for Stew)

4 cups finely ground white corn flour

8 cups water

Heat water to boiling in a saucepan. Slowly pour the corn flour into the boiling water. Stir continuously so no lumps form. If necessary add more corn flour until it is thicker than mashed potatoes. The secret to lump-free ugali is to continue to stir as the ugali thickens. Serve immediately with the stew.

To eat ugali, use your hand to break off a small piece, shape it into a ball and make a dent in it, then use it to scoop up your meat, vegetable, or gravy; or put small pieces directly into the stew.

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