Mshipi ya Ngo'mbe Chemsha na Mboga
Beef Tendon Boil with Mixed Greens
Yes, keto as served. About 6g net carbs per serving, lower than 6 in 10 Kenyan dishes.
What it is
Tender beef tendons, slow-boiled until gelatinous, then simmered with a mix of traditional Kenyan leafy greens (e.g., Sukuma Wiki, Managu, Mchicha) and aromatics. A hearty, collagen-rich dish.
Key ingredients
Beef tendon, water, mixed traditional greens (collard greens, amaranth, spider plant), onions, tomatoes (small amount), garlic, ginger, green chilies, salt, pepper, cooking oil (for sautéing aromatics).
Optional tweaks
Ensure no starchy thickeners are used. Request minimal tomato or omit for stricter keto.
Watch out for
Excess tomatoes or onion in large restaurant portions. Potential for sugar in tomato paste if used (unlikely for traditional "chemsha").
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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