Entree: Eswatini – Central Culinary Region – Tinkhobe (Whole boiled maize cobs traditionally served with a savory peanut-based sauce and braised beef)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 6 ears of fresh maize (tinkhobe), approx. 8 oz (225 g) each
- Water to cover for boiling
- 2 tsp (10 g) salt for the corn water
- 1/2 lb (225 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 1 cup (250 g) smooth peanut butter (or ground roasted peanuts)
- 1 1/2 cups (360 ml) beef stock or water, plus more if needed
- 1 tsp (5 g) smoked paprika or mild chili powder
- 1 tbsp (15 ml) lemon juice or vinegar
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Place the ears of maize in a large pot and cover with water. Add 2 tsp (10 g) salt and bring to a boil. Reduce heat and simmer until the kernels are tender when pierced with a fork, about 25–35 minutes. Drain and keep hot.
2. While the corn cooks, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Brown the beef pieces on all sides, then remove and set aside.
3. In the same skillet, add the chopped onion and garlic and sauté until translucent, about 4 minutes. Add the chopped tomatoes and smoked paprika and cook until tomatoes break down, about 6–8 minutes.
4. Return the beef to the skillet, add 1 cup (240 ml) of the stock or water, cover and simmer until the beef is tender, about 30–40 minutes; add more liquid if necessary.
5. In a bowl, whisk the peanut butter with 1/2 cup (120 ml) hot stock or water until smooth, then stir into the beef and tomato mixture. Add remaining 1/2 cup (120 ml) stock to reach a saucy consistency. Simmer gently for 5–10 minutes to meld flavors. Stir in lemon juice and season with salt and pepper to taste.
6. To serve, place one or more ears of hot tinkhobe on each plate and ladle the peanut-braised beef and sauce alongside or over the corn. Garnish with fresh cilantro or parsley if desired.