Rice and Curry

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Curry can be made with any kind of meat: stew beef, ground beef, chicken, lamb, goat, whatever you have in your local market.

The meat is browned with a good portion of onion and garlic. You may add tomatoes (unless you are allergic to them) and curry seasoning. Here you may prepare your own using any or all of the following spices: coriander, cumin, turmeric, cinnamon, cardamom, cloves, cayenne pepper. For what I prefer see recipe for ugali. Or you may simply use curry powder which already has some of the above ingredients.

Brown the onion, add the spices, cook for one or two minutes as you stir, add the meat, mix well, add stock or water and cook until meat is tender.

Serve on rice and with any of the following condiments. This is the fun part and what the Jacobs' family remembers from Monday night dinner at the Nairobi Mennonite Guest House when Elizabeth Hostetter was the hostess. Condiment suggestions: chopped onion, tomato, sweet pepper, oranges, bananas, pineapple, mango, papaya, raisins, crasions, hard-boiled egg, chutney, gound peanuts, and top it off with a sprinkle of unsweetened coconut. This the Jacobs' children were wont to call snow-capped Mt. Kilimangaro. Enjoy!

Anna Ruth