• 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.