Entree: Lesotho – Tšoeu (A stiff white cornmeal porridge traditionally served with a savory meat and vegetable relish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 3 cups (360 g) coarse white cornmeal (maize meal)
- 6 cups (1.4 L) water, divided
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) stewing beef, cut into 1-inch pieces
- 1 large onion, chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 2 medium tomatoes, chopped (about 1.5 cups / 240 g)
- 1 cup (240 ml) beef stock or water
- 1 tsp (5 g) ground coriander (optional)
- 1/2 tsp (2 g) freshly ground black pepper
- 1 medium carrot, diced (about 1 cup / 130 g) (optional)
- 2 cups (60 g) chopped spinach or collard greens (optional)

Instructions

1. In a heavy saucepan bring 4 cups (960 ml) of the water to a boil with 1/2 tsp (3 g) salt.
2. In a bowl whisk the cornmeal with the remaining 2 cups (480 ml) cold water to form a smooth slurry and slowly pour into the boiling water, stirring constantly to avoid lumps.
3. Reduce heat to low and cook the porridge, stirring frequently, until thick and smooth and the cornmeal is fully cooked, about 20–30 minutes. If it becomes too stiff, stir in a few tablespoons of hot water until you reach a firm but scoopable consistency. Keep covered and warm.
4. While the porridge cooks, heat the oil in a separate heavy skillet or pot over medium-high heat. Brown the stewing beef on all sides, about 6–8 minutes; transfer to a plate.
5. In the same skillet add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
6. Add the chopped tomatoes and cook until they break down and form a sauce, about 6–8 minutes. Stir in the beef stock, browned beef, ground coriander if using, black pepper, and salt to taste. Add the diced carrot if using.
7. Reduce heat to low, cover, and simmer until the beef is tender, about 35–45 minutes. Stir occasionally and add a splash of water if the sauce becomes too dry.
8. If using greens, stir them into the stew in the last 10 minutes of cooking until wilted and tender. Adjust seasoning.
9. To serve, mound portions of Tšoeu (the stiff maize porridge) on plates and spoon the beef and vegetable relish over or alongside the porridge. Serve hot.