South Sudanese & Kenyan Culinary Fusion: Spinach & Lentil Stew, Served with Chapatis 🇸🇸🇸🇩🇰🇪

This is a delightful culinary fusion showcasing the creation of a uniquely satisfying meal. I’m cooking Kenyan chapatis, paired with a heartwarming rijla (purslane) inspired Sudanese and South Sudanese spinach and lentils stew. These dishes complement each other beautifully, offering a truly comforting meal.

INGREDIENTS LIST:
750g beef
4 large onions
2 medium tomatoes
500g spinach (frozen)
2 cups ades (red lentils)
1 teaspoon crushed ginger
1 tablespoon crushed garlic
3-4 tablespoons vegetable oil
1 tablespoon tomato paste
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon vegeta
1 chicken stock cube
1 cinnamon stick
Salt to taste
Black pepper to taste

CHECK OUT THE CHAPATI RECIPE HERE: 👉🏾    • How to Cook Soft & Layered Kenyan Chapatis 🇰🇪  

FOR A HEALTHIER OPTION, CHECK OUT OUR BROWN (WHOLEMEAL) CHAPATI RECIPE HERE: 👉🏾    • Soft & Layered Wholemeal Chapatis 🇰🇪  

HOW MY FAMILY & I EAT THIS: This was served with soft layered chapatis, however, it also pairs well with kisra, injera, asida/ugali, rice or bread rolls.

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