Beef stew in turmeric flavoured maize baskets

March 25, 2016 (Last Updated: January 11, 2019)

Beef stew in turmeric flavoured maize baskets

Serves: 4
Cooking Time: 1 hour


  • 500ml (2 cups) water
  • salt, to taste
  • 10ml (2 tsp) ground turmeric
  • 250g maize meal
  • 10g (1 tbsp) butter + extra, for
  • greasing
  • 30g (3 tbsp) butter
  • 30ml (2 tbsp) olive oil
  • 1kg beef cubes
  • 1 onion, finely chopped
  • 15ml (1 tbsp) ground ginger
  • 10ml (2 tsp) ground cumin
  • 10ml (2 tsp) ground cinnamon
  • 10ml (2 tsp) fennel seeds
  • 10ml (2 tsp) smoked paprika
  • 750ml (3 cups) beef stock
  • 2 x 410g tins chickpeas, drained
  • 500g cabbage, shredded
  • microgreens, to serve



To make the baskets, bring the water, salt and turmeric to a boil and stir in maize meal. Reduce heat to medium, cover and cook, stirring occasionally, about 10 minutes. Beat continuously for a further 15 minutes until the maize is cooked. Stir in the butter and leave to cool.


Grease any mould you desire with butter and spoon a little of the maize into the moulds. Press the maize into the moulds to form baskets and set aside.


For the stew, heat 30g (3 tbsp) butter and oil in a pot over medium heat and brown meat on all sides. Add the onion and lightly sauté.


Stir in the spices and stock, and bring to a boil. Reduce the heat and simmer, covered, about 1 hour.


Add the chickpeas and cabbage, and continue to cook for 10 minutes. 6 Place the turmeric baskets on a serving platter, spoon the stew into each one and sprinkle with microgreens. Serve hot.

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