Entree: South Africa – Xhosa Cuisine – Umleqwa (Traditional Xhosa slow-cooked meat and pumpkin stew often served with maize meal)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
2 hrs
Additional
15 min
Total
2 hrs 35 min
Ingredients
- 1.5 lb (700 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 4 cups (500 g) peeled pumpkin or butternut squash, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) tomato paste
- 3 cups (720 ml) beef stock or water
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- Salt and freshly ground black pepper to taste
- 2 cups (140 g) fresh leafy greens (traditional imifino or spinach), chopped
- 2 tbsp (30 ml) white vinegar or lemon juice (optional, to brighten)
- 2 cups (320 g) coarse maize meal (for pap) plus 6 cups (1.4 L) water and salt for cooking pap
Instructions
1. Heat the vegetable oil in a heavy pot over medium-high heat. Season the beef cubes with salt and pepper and brown in batches, about 4–5 minutes per batch. Remove browned beef and set aside.
2. In the same pot, add the chopped onion and sauté until soft, about 5 minutes. Add the garlic, ground coriander, and cumin and cook 1 minute until fragrant.
3. Stir in the tomato paste, then return the beef to the pot. Add the diced pumpkin and pour in the beef stock or water so ingredients are just covered.
4. Bring to a simmer, reduce heat to low, cover, and cook gently for 1 to 1 1/2 hours, until beef is tender and pumpkin is soft. Stir occasionally and add a splash more water if needed.
5. About 10 minutes before serving, stir in the chopped leafy greens and vinegar or lemon juice if using. Cook until greens are wilted and incorporated. Taste and adjust seasoning.
6. Meanwhile, make pap: bring 6 cups (1.4 L) water and a pinch of salt to a boil, gradually whisk in the 2 cups (320 g) maize meal, reduce heat and simmer, stirring frequently, until thick and smooth, about 10–15 minutes. Cover and keep warm.
7. Serve the stew spooned over or alongside hot pap.
