Braaied Ithumbu Elosiwe with Clara and Chef Noluthando

Smoke in the air, ithumbu on the fire, joy everywhere.

Ingredients:

  • Thoroughly cleaned beef intestine (ithumbu), as required
  • Salt and black pepper, to taste
  • Hlophe Spice, to taste
  • Water, for boiling

How To Make Ithumbu Elosiwe Braaied Beef Intestine

  1. Place the thoroughly cleaned and rinsed intestine in a large pot. Cover with water and season lightly with salt and black pepper.
  2. Bring to a boil and cook until completely tender. Cooking time depends on the size and texture.
  3. Drain thoroughly, then allow to cool slightly and dry.
  4. Braai over hot coals for 10–15 minutes, turning regularly, until browned, charred and crisp.
  5. Season generously with Hlophe Spice while hot. Slice into bite-sized pieces and serve immediately.

Ingredients:

  • 2–3 bunches fresh spinach
  • 2 aubergines
  • 1 red onion
  • 1–2 garlic cloves
  • 1 tsp onion powder
  • 1 tsp mixed herbs
  • Chicken stock and cooking oil, as needed
  • Salt and black pepper, to taste

How To Make Sautéed Spinach and Aubergine

  1. Wash the spinach and remove the stems. Peel and finely dice the aubergines. Finely chop the onion and mince the garlic.
  2. Heat a little oil in a large pan over medium heat. Sauté the onion until soft and translucent.
  3. Add the garlic, onion powder and mixed herbs. Cook for 1–2 minutes until fragrant.
  4. Add the aubergine and spinach, then season with salt and black pepper.
  5. Add stock gradually, using just enough for moisture and flavour. Reduce the heat and cook until the aubergine is tender and the spinach has cooked down.
  6. Taste, adjust the seasoning and hold warm for plating. Keep the dish moist rather than watery.

Ingredients:

  • ¼ cup maize meal
  • ¼ cup sorghum meal
  • ¼ cup cassava meal
  • 3 cups water
  • A little cold water, to make a paste

How To Make Sorghum Cassava Nshima

  1. Mix the maize, sorghum and cassava meals in a bowl. Add a little cold water to form a smooth paste.
  2. Bring 3 cups of water to a boil and let boil for 10 minutes.
  3. Gradually add the meal mixture, stirring continuously until smooth and thick.
  4. Reduce the heat and cook until firm and well cooked through.

Source note: The supplied nshima images do not specify a serving yield or cooking time. Confirm the yield with the chef when preparing the accompaniments.

To serve: Plate the hot ithumbu with the sautéed spinach and aubergine and sorghum-cassava nshima.