Place all the dry ingredients into a large bowl. Add the lukewarm water and mix to a soft dough.
Remove from the bowl and knead until the dough is smooth and elastic then form into a ball, cover with greased plastic wrap and leave to rest for 10 minutes.
Knock the dough down, form again into a ball and place in a greased dish. Knot a cloth around the bowl and place it into a pot of boiling water. Place the lid on the pot and boil gently for one hour. Poke a knife or skewer into the middle to see if it’s cooked, then serve and enjoy with any meat or poultry stew.
This steamed bread recipe is perfect to serve with potjies and stews to mop up all those delicious juices.
Author:Lerato Panyane / Capsicum Culinary Studio
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Category:Breads
Method:Boiling
Cuisine:South African
Ingredients
Scale
480g cake flour
240g mealie meal
10ml salt
10ml sugar
10g dry yeast
750ml lukewarm water
Instructions
Place all the dry ingredients into a large bowl. Add the lukewarm water and mix to a soft dough.
Remove from the bowl and knead until the dough is smooth and elastic then form into a ball, cover with greased plastic wrap and leave to rest for 10 minutes.
Knock the dough down, form again into a ball and place in a greased dish. Knot a cloth around the bowl and place it into a pot of boiling water. Place the lid on the pot and boil gently for one hour. Poke a knife or skewer into the middle to see if it’s cooked, then serve and enjoy with any meat or poultry stew.
Beef stew
Ingredients
1.2kg beef
2 onions, diced
2 celery stalks, with the tops
4 carrots
2 tbs toasted and ground cumin
2 tbs toasted and ground coriander
1 tbs salt
1 tsp pepper
125ml ginger
6 cloves garlic, mashed
300ml tomato puree
4 tbs of sugar
3 bay leaves
2 chillies (optional)
Bunch of fresh coriander
1 litre of liquid beef stock
Method
Cut beef into cubes, season with salt and pepper and allow to marinade for 1 hour.
Dice onion, chop carrots and celery and set aside.
Blend tomato puree with ginger and garlic (and the chilli if using).
In a large pot, heat oil and seal off the beef on medium heat, then set aside. In the same pot sauté the onions until translucent then add carrots and celery.
Place the beef back into the pot and add the spices and bay leaves then mix.
Add the blended tomato puree and beef, cover and simmer for 2 hours. Remove lid after an hour to reduce the liquid. Add chopped fresh coriander and adjust seasoning.
There’s nothing better than a hearty bowl of beef stew at the end of a long day.
Advertisement
Author:Lerato Zondi / Capsicum Culinary Studio
Prep Time:2 hours
Cook Time:30 minutes
Total Time:2 hours 30 minutes
Category:Beef
Method:Boiling
Cuisine:South African
Ingredients
Scale
1.2kg beef
2 onions, diced
2 celery stalks, with the tops
4 carrots
2 tbs toasted and ground cumin
2 tbs toasted and ground coriander
1 tbs salt
1 tsp pepper
125ml ginger
6 cloves garlic, mashed
300ml tomato puree
4 tbs of sugar
3 bay leaves
2 chillies (optional)
Bunch of fresh coriander
1 litre of liquid beef stock
Instructions
Cut beef into cubes, season with salt and pepper and allow to marinade for 1 hour.
Dice onion, chop carrots and celery and set aside.
Blend tomato puree with ginger and garlic (and the chilli if using).
In a large pot, heat oil and seal off the beef on medium heat, then set aside. In the same pot sauté the onions until translucent then add carrots and celery.
Place the beef back into the pot and add the spices and bay leaves then mix.
Add the blended tomato puree and beef, cover and simmer for 2 hours. Remove lid after an hour to reduce the liquid. Add chopped fresh coriander and adjust seasoning.
