Mkia wa Ngo'mbe Wet Fry
Oxtail Wet Fry
Yes, with a tweak: absolutely no potatoes, carrots, or other starchy vegetables should be added to the sauce. About 14g net carbs per serving, on the higher side for Kenyan food, so watch the portion.
What it is
A rich and indulgent dish featuring slow-cooked oxtail pieces, renowned for their tenderness and gelatinous texture, sautéed in a thick, savory sauce. The 'wet fry' sauce is typically made with reduced tomatoes, onions, garlic, ginger, and a blend of spices, offering a deeper flavor concentration than a traditional stew.
Key ingredients
Oxtail, ripe tomatoes, red onions, garlic, ginger, cooking oil, salt, black pepper, (optional) bell peppers (pilipili hoho).
How to make it keto
Absolutely no potatoes, carrots, or other starchy vegetables should be added to the sauce. Verify that no sugar is used to enhance the color or flavor of the sauce, and no flour or starch is used for thickening.
Watch out for
Starchy vegetables (potatoes, carrots), hidden sugars in sauce, flour/starch thickeners.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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