RECIPE: Phutu with roast beef
Set out this Heritage Day to cook something from another culture, to actively engage with and broaden your insights about your neighbour.
Serves 6
Prep time 10 min
Cooking time 2 hr 10 min
INGREDIENTS
80 ml oil
1kg roasting beef
2 medium-sized chopped onions
4 chopped cloves of garlic
juice of a lemon
2 x 400g whole cherry tomatoes
1 litre beef stock
3 tablespoons honey
3 tablespoons harissa paste
2 teaspoons paprika
salt and black pepper
Phutu pap
750 ml (3 cups) water
5 ml (1teaspoon) salt
560 ml maize meal
METHOD
Preheat oven to 180 °C.
Place roasting pan on the stove on medium high heat, add the oil and once hot brown the beef on each side.
Add remaining ingredients, spooning them over the beef until it’s well coated.
Cover with foil and roast in the oven for two hours or until the meat is succulent and tender.
Phutu pap: Place water and salt in a pot and bring to the boil. Add all the maize meal at once. Stir using a fork to crumble the pap.
Reduce heat, place a lid on the pot and allow the pap to steam until it’s cooked.
Serve the meat with the pap and tomato sauce.
