Entree: Botswana – Northern Culinary Region – Ditloo (Hearty beef stew with sorghum dumplings and local greens)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 1 1/2 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 6 g
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) canned crushed tomatoes
- 4 cups (960 ml) beef stock or water
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 1 tsp (5 ml) ground coriander or 1/2 tsp (2.5 ml) ground cumin (optional)
- 2 cups (150 g) fresh morogo or spinach, roughly chopped
- 2 tbsp (30 g) butter or rendered fat
- For the sorghum dumplings:
  - 1 cup (120 g) sorghum flour (or millet/sorghum meal)
  - 1/2 tsp (2.5 ml) salt
  - 1/2–3/4 cup (120–180 ml) hot water, enough to form a stiff dropping dough

Instructions

1. Brown the beef: Heat 2 tbsp (30 ml) oil in a heavy pot over medium-high heat. Season beef cubes with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Brown the beef in batches until well seared on all sides; transfer to a plate and set aside.
2. Sauté aromatics: Reduce heat to medium, add chopped onion and sauté until translucent, about 6–8 minutes. Add minced garlic and 1 tbsp (15 g) tomato paste and cook 1–2 minutes to bloom the paste.
3. Build the stew: Return beef to the pot, add crushed tomatoes and 4 cups (960 ml) beef stock, and add coriander or cumin if using. Bring to a boil, then reduce to a low simmer, cover partially, and simmer gently until the beef is very tender, about 1 to 1 1/2 hours.
4. Prepare dumpling dough: While the beef simmers, combine 1 cup (120 g) sorghum flour and 1/2 tsp (2.5 ml) salt in a bowl. Stir in hot water a little at a time until a stiff, but scoopable, dough forms (about 1/2–3/4 cup or 120–180 ml total).
5. Add dumplings to stew: Once beef is tender, bring stew to a gentle simmer. Using two spoons, drop small spoonfuls of the sorghum dough into the simmering liquid to form dumplings. Cover and simmer for 12–18 minutes until dumplings are cooked through and firm.
6. Finish with greens and fat: Stir in chopped morogo or spinach and 2 tbsp (30 g) butter or rendered fat. Simmer an additional 2–3 minutes until greens are wilted and flavors are balanced. Adjust seasoning with salt and pepper.
7. Serve: Ladle stew with dumplings into bowls and serve hot, accompanied by additional sorghum pap or fresh bread if desired.