Tumbukiza Stew for Chilly Days

As Kenya’s cool, dry season sets in, there’s nothing better than a steaming pot of tumbukiza. This beef and vegetable stew is simple and soothing. Using fillet? Add a bouillon cube for depth. For tips on using them well, check out my earlier post on building flavour with pantry staples.

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Kenya’s cool, dry season from June to October invites slower rhythms and comforting meals. Tumbukiza is the kind of dish that suits this season perfectly, a humble, one-pot beef stew simmered until tender with a handful of vegetables. It’s not just filling, it’s grounding, cozy, and deeply nostalgic.

Much like the French pot-au-feu or the Filipino nilagang baka, tumbukiza isn’t about complexity. It’s about warmth. It’s about simmering something hearty while the windows fog and conversation hums in the background. Make it for yourself or for loved ones, the spirit of the dish remains the same.

Ingredients:

  • 500g beef (with bone, for more flavor) — or fillet, see note below
  • 2 large potatoes, peeled and chopped
  • 2 carrots, peeled and sliced (optional)
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 1 tsp fresh ginger, grated
  • 1 bunch spinach or sukuma wiki, chopped
  • Salt, to taste
  • Whole black pepper or peppercorns (optional)
  • Water

Instructions:

  1. Sear the beef (optional): In a large pot, lightly brown the beef pieces for added depth of flavor. This step is optional but worth the extra few minutes.
  2. Simmer the beef: Add enough water to cover the beef. Toss in the onions, garlic, ginger, and a pinch of salt. Simmer over low heat for 1–1.5 hours, or until the beef is soft and tender. Top up with water if needed.
  3. Add vegetables: Once the beef is tender, add the potatoes and carrots. Continue simmering until the vegetables are soft, about 20–30 minutes.
  4. Finish with greens: Stir in the chopped spinach or sukuma wiki. Simmer for another 5 minutes until wilted. Adjust salt to taste.
  5. Serve warm: Ladle into bowls and serve as is, or with a side of ugali or rice if you prefer.

Notes:

  • If you’re using beef fillet (boneless and lean), you can enhance the broth by adding a bouillon cube when you start simmering. This helps replace the richness that bones naturally provide.
  • Not sure how to use bouillon cubes well? Check out my previous post where I break down how to get the most flavor out of them.
  • For a brighter finish, try adding a squeeze of lemon or a sprinkle of fresh coriander before serving.

Tumbukiza is not just food.
It’s a slow embrace on a quiet day, a way to bring warmth and ease into your kitchen without much fuss. Cook it slow, serve it warm, and enjoy it fully.

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