It has been one week since we returned from Rwanda. One week since we last saw the boys at Ubaka U Rwanda.
Ubaka U Rwanda is a Christian Charity that is being supported by UK and US supporters and who provide shelter, education and a home for 30 street children. I am a trustee on the board and have worked with them for almost 6 years but this is the first time I came to visit them.
It was a fascinating experience meeting those boys who had such difficult pasts, but were so full of life and enthusiasm. What touched me most is how grateful they were for the little things that we in Europe take for granted. One boy told me that when was 7 and living on the street, he never imagined that he was ever going back to school. He is 16 now and attending secondary school.
They invited us for dinner. We were excited and honoured to accept. We had Ugali (a maize porridge) with an bean and aubergine stew and it was delicious. The boys were amazing. They taught us how to eat Ugali with our hands: you form it into little ball and make a dent into it to scoop up the soup!
We had an unforgettable experience and seeing the boys was probably one of the best moments on our honeymoon. I am only going to write here about the dinner we shared with them. But if you would like to hear more about our visit then please visit www.ubakaurwanda.org.uk
At home, I wanted to cook something to remember them by. We actually brought some Ugali back with us from Rwanda; and I came across this Rwandan Banana and Beef Stew recipe online.
Source : The Bears Kitchen.com
- 500 g stewing beef
- 3 green plantains
- 1 onion chopped
- 2 tsp sunflower oil
- 2 tsp chilli flakes
- juice of ½ lemon
- 1 can chopped tomatoes
- 2 tsp salt
- 2 beef stock cubes
- maize flower
- Fry the onion and beef in a casserole dish until brown.
- Peel the plantains and rub them with the lemon juice. Add to the casserole and fry for a further 5 minutes. Make sure you stir or the plantains may burn.
- Add the remaining ingredients to the stew and then add some water making sure it covers all the ingredients.
- Place a lid on the casserole and let it cook for about 2 hours on a low heat.
- For the Ugali bring about 4 cups (1 litre) of water to boil
- Now you slowly add in spoon by spoon the maize flour to the water. Keep on stirring until it slowly thickens. We added approximately 150g over 20 minutes while stirring constantly.
- Ugali normally has a bit thicker consistency than mashed potatoes but it is up to you how you like it.
- Serve with rice or a maize porridge.