Tasty bubwoba: Simple beef tallow Luhya mushroom recipe
Traditional century old Luhya cuisine recipe that uses tallow, munyu musherekha and milk to deliver a creamy, nutty meal of wild mushrooms.
Course Main Dish
Cuisine African Cuisine, East African Cuisine, Luhya Cuisine
1 Sufuria or cooking pot
1 Cooking stick
Seasoning
- 1 cup Munyu musherekha or ½ teaspoon munyu kwa lukhaye
- 1 tbsp salt
Main ingredients
- 4 handfuls dried bubwoba (wild mushrooms)
- 1 cup Whole Milk
- 2 tablespoons Beef or mutton tallow (Isiachi)
- 4 Shoots spring onion
Clean the wild mushrooms by soaking them in water for at least 3 hours and letting the soil to fall to the bottom of the container. Thereafter, repeatedly rinse he mushrooms until water is clear.
4 handfuls dried bubwoba (wild mushrooms)
Melt the beef tallow (isiachi) in a pan and fry the mushrooms and stirring continuously to avoid it sticking to the pan.
2 tablespoons Beef or mutton tallow (Isiachi)
Add munyu musherekha and cover to simmer until the munyu reduces. 1 cup Munyu musherekha
Add milk and let simmer until it reduces to desired thickness and mushrooms are soft. Add water as need be if mushrooms remains undercooked.
1 cup Whole Milk
Season with salt
1 tbsp salt
Garnish with the spring onions and serve hot.
4 Shoots spring onion
Keyword Creamy Delicacies, Easy, Rich, Traditional