Isitshulu Senyama Yenkomo with Ujeqe and Imifino

Packed with flavour and rich tradition, Zola’s Isitshulu Senyama Yenkomo (beef stew) with Ujeqe (steamed bread) and Imifino (spinach) is the perfect Heritage Day meal to share with your friends a family.

INGREDIENTS

For the Ujeqe:

4 cups of cake flour

5g instant dry yeast

1 tbsp sugar

1 tsp salt

About 2 ½ cups of warm water

Softened butter for greasing

For the Beef Stew:

4 beef shins

Salt and pepper

2 tbs flour

2 tbs olive oil

1 large onion, chopped

2 carrots, chopped

4 sprigs thyme

2 garlic cloves, sliced

A pinch of dried chilli flakes

2 bay leaves

1 beef stock cube

3 cups boiling water

For the Spinach:

1 tbsp olive oil

25g butter

1 onion, peeled and diced

1 green pepper, diced

1 medium potato, peeled and diced

1 tbsp curry powder

1 cup vegetable stock

300g spinach, washed and chopped

Salt and pepper to taste

METHOD

Place the flour, yeast, sugar, and salt into a bowl and mix. Slowly add the water, a little at a time until a soft dough forms (you may need more or less water). Tip the mixture onto a floured surface, and knead until the dough is smooth and elastic (± 10 minutes). Place into an oiled bowl, cover, and allow to prove for 1 hour or until doubled in size.

Tip out onto a floured surface and knead to knock out the air, then divide into 4 even pieces and form into balls.

Grease 4 Le Creuset 200ml ramekins with butter, then place the dough balls into the ramekins, cover, and leave to rise for 30 minutes.

Once risen, place the ramekins into a 26cm Le Creuset Signature Round Casserole filled with boiling water one-third of the way up the ramekins. Cover the casserole with a lid, and allow the water to simmer for 45 minutes to 1 hour or until the jeqe is cooked through and springs back to the touch. Top the casserole up with water if necessary during cooking.

Season the beef shins with salt and pepper, then sprinkle with flour making sure to season and flour both sides. Place a 30cm Le Creuset Signature Shallow Casserole over medium heat and then add the shin and brown on both sides. Remove from the pan and set aside. In the same pan, add the onions, carrots, and thyme, then sauté over medium heat until the onions begin to soften. Add garlic, chilli flakes, bay leaves, the stock cube, and water, then bring to a simmer. Place the beef back into the pot, cover with a lid and simmer over low heat for 90 minutes or until the meat is tender and falling off the bone.

Place a Le Creuset Casserole with olive oil and butter over medium heat. Add the onion, pepper, and potato, and sauté until the onion softens and begins to brown around the edges. Add the curry powder then sauté over medium heat for 30 seconds. Add the stock and bring it to a simmer. Add the spinach, turn the heat down to low, cover with a lid, and leave to cook until the spinach has wilted and the potatoes are cooked through. Taste for seasoning and add as needed.

Recipe by Zola Nene