DOMBOLO WITH BEEF STEW, COVO & MUSHROOM

I am a stout traditional Ndebele man. My approach to cooking is that l do not go anywhere near the kitchen. Where l come from, it is a serious offence for a man to be found in the kitchen cooking. It is a transgression punishable by the ancestors. I try by all means not to get into the kitchen to protect my wife from being banished from the home by the family elders. Therefore, my role is to work in the garden and produce food for her to cook. My part is to treat my wife like a queen; in turn, she prepares the food I ask for and serves me like a king. When she is not at home, l usually have no option but to find something for the children and me to eat. Without her and without food, l will die. The food that l usually ask her to prepare for me, such as this recipe, feeds my soul. It is the best meal ever.

This is a traditional African dish; it unites South African nationals with Zimbabwean nationals. They will miss out if they do not work together to prepare this dish. The dombolo is predominantly South African, and the covo mixed with mushroom and peanut butter is predominantly Zimbabwean. Well, beef stew is for everyone. My wife says this recipe has been handed down to her from generation to generation and has stood the test of time. My two sons love it, so l trust them to encourage their future wives to keep the recipe alive. Enjoy this rich African dish. It is our food—it is who we are. It is best served with Stoney ginger beer in an enamel mug. It is more enjoyable when seated outside at sunset, feeling the fresh breeze in the garden trees and listening to birds. A person serving it has to kneel down to complement the respect that the dish deserves, and the person receiving it has to use both hands to show respect to the meal and to save it from falling, for it is a heavy meal. Eat it like a king.

INGREDIENTS

 DOMBOLO (STEAMED BREAD)

Cake flour ...................................................................720 g 

Salt ..................................................................................7 g 

Sugar ............................................................................12 g 

Dry instant yeast ...........................................................5 g

METHOD 

1. Mix all dry ingredients together. 

2. Add the warm water, knead the dough, and then leave it in a warm place to rise. 

3. Knead the dough again, place it in an enamel dish and leave it to rise. 

4. Pour cold water into a large pot, place the enamel dish with the dough in the pot and bring to a boil for 1 hour

INGREDIENTS 

BEEF STEW WITH CARROTS

Olive oil ..........................................................30 ml 
Onion, diced ...................................................160 g 
Garlic, minced ...................................................5 g 
Beef, diced .............................................As desired
Jimmy steakhouse sauce ..........................To taste 
Carrots, peeled and diced ............................150 g 
Water ..........................................................125 ml 
Beef stock ...................................................500 ml
BBQ fiesta spice .......................................To taste

METHOD 

1. Heat the oil in a large pot. 

2. Put the onion and garlic into the pot. 

3. Season the beef with BBQ fiesta spice, and add it to the pot, occasionally stirring until browned (about 6 to 8 minutes). 

4. Add the Jimmy steakhouse sauce. 

5. Add the carrots, water and beef stock and bring to a boil. Boil for 20 minutes. 

6. Simmer until the carrots are tender and the stew thickens, about 20 minutes. 

7. Serve immediately 

INGREDIENTS 

MUSHROOM AND COVO

Vegetable oil .......................................As needed 
Onion, chopped ...........................................160 g
Rajah spice.............................................. To taste 
Mushrooms .................................................250 g 
Vegetable spice .......................................To taste
Covo, finely chopped............................ Handful 
Water ........................................................150 ml 
Salt ..........................................................To taste
Mushroom soup ...........................................50 g 
Peanut butter............................................... 31 g

METHOD 

1. Heat vegetable oil in a pan. 

2. Add the onion and season with Rajah spice. 

3. Add the mushrooms and season with vegetable spice stirring constantly. 

4. Add the covo and the water. 

5. Season with salt to taste. 

6. Bring to a boil and boil for 10 minutes. 

7. In a cup, mix water and mushroom soup as per the instructions and add this to the pot. 

8. Let it simmer for 10 minutes. 

9. Add the peanut butter and constantly stir until it thickens.