Wednesday, 25 April 2018


This recipe was my late moms favorite to make for us as a family.. Cape Malay Cooking with Fatima Sydow.

500 grams of Sugar beans soaked overnight in water and then cooked until just soft. Put one side and do not strain beans.
3 onions, peeled and finely chopped
4 tablespoons of oil
3 pimento balls also known as all spice
1 whole chili
6 garlic cloves, peeled and finely chopped
700 grams of blade beef pieces
5 marrow bones or soup bones
Salt to taste
2 teaspoons of fine black pepper
2 teaspoons of tomato paste
1 tablespoon of sugar
Fresh coriander (optional)

In a large pot, heat the oil on high heat. Add the onions, all spice, chili whole, meat and bones. Allow the ingredients to brown well without adding any water... Stirring occasionally. Next add the salt, pepper and garlic and stir, add a cup of warm water and lower the heat to medium and cook meat until tender adding a little water at a time and stirring when needed. When the meat is tender and all water has cooked away, will take about an hour, add the tomato paste and sugar and stir and fry for about 5 minutes. Next, add the cooked sugar beans with the remaining water it has cooked in, stir and slowly cook for 35 minutes or until the sauce of the stew has thickened. Making sure to stir when needed. Before serving a few fresh coriander leaves can be added. This meal was served with white rice, Flaky roti or sometimes just white bread with butter and a onion and tomato sambal or atchar.

No comments:

Post a Comment