Entree: Eswatini – Central Culinary Region – Incwancwa (Savory Maize-Sorghum Dumplings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- For the dumplings:
  - 1 1/2 cups (180 g) fine maize meal (cornmeal)
  - 1 cup (120 g) sorghum flour
  - 1 tsp (6 g) salt
  - 1 tbsp (12 g) baking powder
  - 2 tbsp (30 ml) peanut oil or melted butter
  - 1 cup (240 ml) warm water (adjust to form a soft dough)
- For the peanut-beef stew:
  - 1 lb (454 g) beef stew meat, cut into 1 in (2.5 cm) cubes
  - 2 tbsp (30 ml) vegetable oil
  - 1 medium onion, chopped (about 1 cup / 160 g)
  - 2 cloves garlic, minced (about 6 g)
  - 1 tbsp (15 ml) tomato paste
  - 2 cups (480 ml) beef stock or water
  - 1/2 cup (120 g) smooth peanut butter (unsweetened)
  - 1 tsp (5 g) salt, or to taste
  - 1/2 tsp (1 g) ground black pepper
  - 1 tsp (5 g) paprika or mild red pepper (optional)
  - 1 medium tomato, chopped (about 4 oz / 115 g) or 1/2 cup (120 g) canned tomatoes

Instructions

1. Make the peanut-beef stew: heat 2 tbsp (30 ml) vegetable oil in a deep skillet or pot over medium-high heat. Brown the 1 lb (454 g) beef cubes in batches, then add the chopped onion and garlic and sauté until softened. Stir in tomato paste and chopped tomato and cook 2–3 minutes. Add 2 cups (480 ml) beef stock, bring to a simmer, cover and cook until the beef is tender, about 45 minutes (reduce liquid if needed). Once the beef is tender, whisk in 1/2 cup (120 g) peanut butter until smooth, season with salt, pepper and paprika, and simmer gently to thicken to a stew consistency.
2. While the stew simmers, make the dumplings: in a bowl combine 1 1/2 cups (180 g) maize meal, 1 cup (120 g) sorghum flour, 1 tsp (6 g) salt and 1 tbsp (12 g) baking powder. Stir in 2 tbsp (30 ml) peanut oil or melted butter and gradually add about 1 cup (240 ml) warm water to form a soft, slightly sticky dough. Shape into 8–10 golf-ball–sized dumplings. Nestle the dumplings into the simmering peanut-beef stew, cover tightly and cook gently for 20–25 minutes until dumplings are cooked through and puffed. Serve hot (incwancwa traditionally eaten by tearing dumplings and dipping into the stew).