Name: Mantebelekwana
Yield: 4 servings
Cuisine: African
Ingredients: 15.00 ml flour; 1.00 carrots diced; 1.00 onion diced; 1.00 garlic cloves, crushed; 15.00 ml brown sugar; 30.00 ml vinegar red wine; 100.00 ml sherry; 4.00 pig's trotter; 300.00 ml stock chicken; 1.00 bay leaves; 1.00 fresh thyme sprig; 200.00 ml water; lamb shanks; 4.00 lamb shanks; 45.00 ml fresh chillies 573; 1.00 onion diced; 3.00 tomatoes diced; 4.00 fresh chillies whole; 250.00 ml stock beef; cooking liquid reserved from trotter; 1.00 Litres water; 500.00 g maize meal; 7.00 ml salt

Recipe Disclaimer

Tap for method

Ingredients (23)

15.00 ml	flour
1.00	carrots — diced
1.00	onion — diced
1.00	garlic — cloves, crushed
15.00 ml	brown sugar
30.00 ml	vinegar — red wine
100.00 ml	sherry
4.00	pig's trotter
300.00 ml	stock — chicken
1.00	bay leaves
1.00	fresh thyme — sprig
200.00 ml	water
	lamb shanks
4.00	lamb shanks
45.00 ml	fresh chillies — 573
1.00	onion — diced
3.00	tomatoes — diced
4.00	fresh chillies — whole
250.00 ml	stock — beef
	cooking liquid — reserved from trotter

SUDZA DUMPLINGS

1.00 Litres	water
500.00 g	maize meal
7.00 ml	salt

Tap for ingredients

Method:

Heat butter in a large heavy-based casserole dish and brown carrot, onion and garlic, about 10 minutes.
Add sugar and vinegar and cook until liquid evaporates. Add sherry and trotters, reduce heat and add stock, herbs and water.
Cover and bake at 180 ºC for 3 hours. Strain off liquid, pressing vegetables down to extract as much flavour as possible. Set liquid aside. LAMB SHANKS: Braise shanks in heated olive oil, with onion, then add tomatoes and chillies. Add stock and simmer for 1 hour until meat is tender.
Add trotters and reserved liquid and simmer for 15 minutes.
DUMPLINGS: Bring 750 ml (3 cups) water to boil. Mix half the mealie meal, salt and remaining cold water to form a smooth paste.
Stir into boiling water, making sure there aren’t any lumps. Cover and boil for 5 minutes. Gradually stir in remaining mealie meal, mixing thoroughly until thickened.
Reduce heat, cover pan and cook for 3 minutes. Wet a small bowl and use to shape individual dumplings or use your hands.
Serve hot with casserole.