Entree: Eswatini – Northern Culinary Region – Tinkhobe (Boiled whole maize kernels traditionally served with a savory meat and onion gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

- 3 cups (600 g) dried whole maize kernels (tinkhobe), rinsed and picked over
- Water for soaking and cooking
- 1.5 lb (680 g) beef chuck, trimmed and cut into 1 in (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) beef stock
- 1 tsp (5 g) smoked paprika
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1 cup (240 ml) fermented milk or plain yogurt (amasi) to serve (optional)

Instructions

1. Place the rinsed dried maize in a large bowl and cover with plenty of water. Soak overnight (8–12 hours), then drain and rinse.
2. Transfer the soaked maize to a large pot and cover with fresh water by 2 inches (5 cm). Bring to a boil, then reduce to a simmer and cook until the kernels are tender but not falling apart, 1.5–2 hours. Add more water if necessary during cooking. Drain and set aside, keeping warm.
3. While the maize cooks, heat the vegetable oil in a heavy skillet over medium-high heat. Season the beef cubes with salt and pepper and brown in batches until well-seared on all sides. Remove and set aside.
4. In the same skillet, reduce heat to medium and add the sliced onion. Cook until softened and beginning to caramelize, about 8–10 minutes. Add the garlic and cook 1 minute.
5. Stir in the tomato paste and smoked paprika, cook 1–2 minutes, then return the browned beef to the pan. Add the beef stock and bay leaf, bring to a simmer, cover, and braise gently until the beef is fork-tender, about 1–1.25 hours. Adjust seasoning with salt and pepper.
6. When the beef is tender, remove the bay leaf and stir in the butter if using to enrich the gravy. If the gravy is too thin, uncover and reduce to the desired consistency.
7. To serve, spoon a generous portion of tinkhobe onto each plate and ladle the braised beef and onion gravy over the top. Garnish with chopped parsley and offer fermented milk or plain yogurt on the side.