Entree: Eswatini – National Cuisine – Incwancwa (Steamed cornmeal dumplings traditionally served with a hearty meat stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- Dumplings:
  - 3 cups (360 g) fine maize meal (white or yellow cornmeal)
  - 1 1/4 cups (300 ml) warm water, plus extra if needed
  - 1 tsp (6 g) salt
  - 2 tbsp (30 ml) vegetable oil or melted butter
- Beef stew:
  - 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
  - 2 tbsp (30 ml) vegetable oil
  - 1 large onion, chopped
  - 2 cloves garlic, minced
  - 2 medium tomatoes, chopped (about 8 oz / 225 g)
  - 1 carrot, peeled and sliced (about 4 oz / 115 g)
  - 1 cup (240 ml) beef broth or water
  - 1 tsp (6 g) salt, plus more to taste
  - 1/2 tsp (1 g) ground black pepper
  - 1 tsp (2 g) paprika (optional)
  - 1 bay leaf (optional)
  - 2 tbsp (30 g) chopped fresh parsley or coriander for garnish

Instructions

1. Prepare the dumpling dough: in a mixing bowl, combine maize meal and 1 tsp (6 g) salt. Stir in 1 1/4 cups (300 ml) warm water and 2 tbsp (30 ml) oil, mixing until a firm but pliable dough forms. If too dry add a tablespoon (15 ml) more warm water; if too wet, add a little more maize meal.
2. Shape dumplings: pinch off portions of the dough and shape into 8 equal balls (about golf-ball size). Smooth them so they hold shape.
3. Steam dumplings: bring a few inches of water to a boil in a large steamer or pot fitted with a steamer basket. Place dumplings in the steamer in a single layer, cover, and steam over medium heat for 25–30 minutes until cooked through and firm. Remove and keep warm.
4. Make the beef stew: heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Brown the beef cubes in batches until well seared on all sides; remove and set aside.
5. In the same pot, add chopped onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute. Stir in chopped tomatoes and cook until they begin to break down, about 4–5 minutes.
6. Return browned beef to the pot, add sliced carrot, beef broth (1 cup / 240 ml), bay leaf if using, paprika if using, salt, and black pepper. Bring to a simmer, reduce heat to low, cover, and cook 45–60 minutes until beef is tender. Add water as needed to maintain a saucy consistency.
7. Adjust seasoning, remove bay leaf, and stir in chopped parsley or coriander. Serve the hot stew spooned over or alongside the steamed incwancwa dumplings.