Africa Month Inspired Dishes
Celebrating Africa one delicious bite at a time.
Ingredients:
- 500 g Beef brisket, cut into bite-sized pieces
- 2 Tbsp Vegetable oil
- 1 Large onion, chopped
- 3 Garlic cloves, minced
- 2 Large tomatoes, chopped
- 1 Tbsp All-purpose spice blend
- 2 cups Beef stock
- 4 cups Water
- 2 cups Maize meal
- 3 cups Broccoli leaves or morogo, stems removed and roughly chopped
- Salt and pepper to taste
How To Make Sadza with Broccoli-Leaf Beef Stew
- Brown: Heat oil in a large pot over medium-high heat. Add the beef pieces and brown on all sides. Remove and set aside.
- Sauté: In the same pot, add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
- The Base: Stir in the tomatoes and spice blend, cooking for 5 minutes. Return the beef to the pot, pour in the beef stock, and stir well.
- Simmer: Bring the stew to a simmer and reduce heat to low. Cover and cook for 1–1.5 hours, or until the beef is tender. Stir occasionally, adding more stock if needed.
- The Sadza: While the stew simmers, bring 3 cups of water to a boil with a pinch of salt in a separate large pot. In a bowl, mix the maize meal with 1 cup of water to create a smooth paste. Gradually whisk the paste into the boiling water, stirring continuously to avoid lumps. Reduce heat to low and cook for 40 minutes, then cover and keep warm.
- The Finish: In the last 10–15 minutes of cooking the stew, stir in the chopped broccoli leaves. Cover and let them wilt and soften. Season with salt and pepper, and serve hot over portions of sadza.
Ingredients:
- 200 g Dark chocolate, chopped
- 115 g Unsalted butter, cut into pieces
- 3 Large eggs (separated)
- ¾ cup Sugar
- 1 Tbsp Instant coffee dissolved in ¼ cup hot water
- 1 tsp Vanilla extract
- ½ cup Cocoa powder, plus extra for dusting
- 1 tsp Salt
- Whipped cream and fresh berries to serve
How To Make Flourless Chocolate Cake
- Prep: Preheat the oven to 175°C. Grease a round 20 cm cake tin and line the bottom with baking paper.
- Melt: Combine the dark chocolate and butter in a heatproof bowl set over simmering water. Stir occasionally until melted and smooth. Remove from heat and let cool slightly.
- Whisk: Separate the egg yolks from the whites. Whisk the egg whites into soft peaks. In a separate bowl, whisk together the egg yolks, sugar, hot coffee, vanilla extract, cocoa powder, and salt until slightly frothy (about 3 minutes).
- Combine: Slowly pour the melted chocolate mixture into the egg yolk mixture while whisking continuously until fully combined. Gently fold in the whipped egg whites.
- Bake: Pour the batter into the prepared cake tin, smoothing the top with a spatula. Bake for 35–40 minutes or until the edges are set and the centre still looks slightly soft.
- The Finish: Allow the cake to cool in the tin for 10 minutes. Run a knife around the edge and invert it onto a plate. Remove the baking paper, dust the top with cocoa powder, and serve with whipped cream and fresh berries.