A traditional slow-cooked comfort food served with ting made from fermented sorghum and maize meal.
|800 g||stewing beef — cubed|
|1||onion — chopped|
|375 ml||beef stock|
|salt and black pepper|
|1 cup||maize meal|
Place the meat, onion, stock and bay leaf in a pot. Bring to a simmer, and cook till beef is tender, 2-3 hours.
Season with salt and pepper. Remove bay leaf. Shred the meat.
Stir in the flour and cook till thickened, about 5 minutes.
For the ting: put sorghum in a plastic container and stir in 1 cup (250 ml) water to form a paste. Seal and leave overnight to ferment.
The next day, mix the maize meal into the fermented sorghum.
Bring 3 cups (750 ml) water to the boil. Gradually add the sorghum mixture, stirring quickly to break up lumps. Cover, turn heat to low, and cook for 10 minutes.
Using a wooden spoon, stir to break up lumps. Cook for a further 10 minutes. Serve warm.
Recipe extract from The Lazy Makoti’s new cookbook, Hosting with The Lazy Makoti.