Entree: South Africa – Xhosa Cuisine – Umvubo (Steamed fermented maize dumplings served with a hearty braised beef and onion gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 6 hrs

Total 8 hrs

Ingredients

- 3 cups (360 g) coarse white maize meal
- 1/2 cup (120 ml) fermented maize starter or plain unsweetened yogurt
- 2 1/2 cups (600 ml) warm water
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) clarified butter or vegetable oil, divided
- 1 1/2 lb (680 g) beef brisket, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) vegetable oil for searing beef
- 2 medium onions, thickly sliced
- 3 cloves garlic, crushed
- 2 medium tomatoes, chopped
- 2 cups (480 ml) beef stock
- 2 bay leaves
- 1 tsp (2 g) dried thyme or 2 sprigs fresh thyme
- 1 tsp (5 g) smoked paprika (optional, for depth)
- Freshly ground black pepper to taste
- Fresh parsley or chopped spring onions for garnish

Instructions

1. In a large bowl, combine the maize meal, fermented maize starter (or yogurt), warm water and 1 tsp salt. Mix until a thick, smooth batter forms. Cover with a cloth and leave at room temperature to ferment for 6–12 hours (or overnight) until slightly bubbly and tangy.
2. When ready to cook, bring a large steamer of water to a simmer. Lightly grease 6–8 small heatproof bowls or banana-leaf-lined cups with 1 tbsp (15 ml) of the clarified butter or oil.
3. Stir the fermented maize batter briefly, then spoon into the prepared bowls leaving a small rim for expansion. Place bowls in the steamer, cover, and steam over simmering water for 30–40 minutes until set and firm to the touch. Remove and keep warm.
4. While the umvubo steams, heat 1 tbsp (15 ml) vegetable oil in a heavy Dutch oven over medium-high heat. Season the beef pieces with salt and pepper and brown in batches until well-seared. Transfer browned beef to a plate.
5. Reduce heat to medium, add remaining 1 tbsp (15 ml) clarified butter or oil, then add the sliced onions. Cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes. Add crushed garlic and cook 1 minute.
6. Stir in chopped tomatoes, smoked paprika if using, and return the beef to the pot. Add beef stock, bay leaves, and thyme. Bring to a low simmer, cover, and braise gently for 1 1/2–2 hours until beef is tender and sauce has reduced. Adjust seasoning with salt and pepper.
7. To serve, spoon braised beef and onions onto plates and accompany with steamed umvubo. Garnish with chopped parsley or spring onions. Serve hot, tearing or slicing the dumplings to soak up the gravy.