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Ebyeeri (ragoût de bœuf aux pois): recipe illustration
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Ebyeeri (ragoût de bœuf aux pois)

Ebyeeri pairs tender beef with dried peas in a thick, flavourful tomato and onion sauce. A simple, economical dish from Ugandan cooking, traditionally served with porridge or rice.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the peas the night before or, if you forget, boil them 10 minutes then leave them to swell off the heat for 1 hour.
  2. Brown the beef cubes in hot oil for 8 minutes, then set aside.
  3. Sauté the sliced onions for 6 minutes, add the crushed garlic, then the peeled tomatoes mashed with the tomato paste.
  4. Return the meat, add the turmeric, water and stock cube. Bring to a boil, then cover and simmer for 45 minutes.
  5. Drain the peas and add them to the pot with a little hot water if needed.
  6. Continue cooking 30 minutes over low heat, until the peas are soft and the sauce is thick. Adjust the seasoning and serve hot.

Variations and tips

Vegetarian version. Replace the beef with diced potatoes, added along with the peas.

Using what's available here. Yellow or split peas are easy to find in Indian grocery stores; chickpeas make an excellent alternative too.

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Original Ecomely recipe.