Entree: South Africa – Xhosa Cuisine – Isopho (Traditional Xhosa meat and pumpkin stew served with thick maize porridge)

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 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 in (2.5–3.8 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, sliced
- 4 cloves (4) garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 2 bay leaves
- 3 cups (720 ml) beef stock or water
- 3 cups (420 g) pumpkin, peeled and cut into 1 in (2.5 cm) cubes
- 2 medium carrots, sliced
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) lemon juice
- 1 1/2 cups (180 g) coarse maize meal (for pap)
- 6 cups (1.4 L) water (for cooking pap)
- Fresh parsley or chopped green onion for garnish

Instructions

1. Pat the beef dry and season with salt and pepper. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the beef in batches until well-seared on all sides; remove and set aside.
2. Reduce heat to medium, add the sliced onions and cook until soft and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant.
3. Stir in the tomato paste and ground coriander, cook 1 minute to bloom the spices. Return the browned beef to the pot and add the bay leaves, Worcestershire sauce and beef stock or water. Bring to a gentle boil.
4. Reduce heat to low, cover partially, and simmer gently for 1 to 1 1/2 hours, or until the beef is nearly tender, stirring occasionally and skimming foam.
5. Add the pumpkin and carrots, cover, and continue to simmer for another 20–30 minutes until vegetables and beef are tender and the stew has slightly thickened. Adjust seasoning with salt, pepper and lemon juice to taste.
6. Meanwhile, make the pap: bring 6 cups (1.4 L) water to a boil with a pinch of salt. Gradually whisk in 1 1/2 cups (180 g) coarse maize meal, reduce heat to low and cook, stirring frequently, until thick and smooth, about 10–15 minutes.
7. To serve, spoon a generous portion of hot pap onto plates, ladle the Isopho stew over the pap, garnish with parsley or green onion, and serve immediately.