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Botswana Beef and Millet Dumplings
Nama ya Kgomo le Ting
A savory and satisfying dish featuring tender pieces of beef stewed with aromatic vegetables and spices, served alongside fluffy, slightly nutty millet dumplings. This is a wholesome meal that showcases staple ingredients.
ð§ ææ
- 700 g Beef(stewing cuts like chuck or shin, cubed)
- 200 g Millet flour(for dumplings)
- 150 ml Water(approximate, for dumplings)
- 2 medium Onions(chopped)
- 2 medium Carrots(chopped)
- 400 g Tomatoes(canned chopped or fresh, pureed)
- 750 ml Beef broth
- 3 cloves Garlic(minced)
- 1 large Bay leaf
- 1 teaspoon Thyme(dried)
- 2 tablespoons Vegetable oil
- to taste Salt
- to taste Black pepper
- a handful Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season beef cubes generously with salt and pepper.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until well-seared on all sides. Remove beef and set aside.
- 3
Add chopped onions and carrots to the pot. Sauté until onions are softened and lightly browned, about 8-10 minutes.
- 4
Stir in minced garlic and cook for another minute until fragrant.
- 5
Add the pureed tomatoes, bay leaf, and thyme. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
- 6
Return the browned beef to the pot. Pour in the beef broth, ensuring the meat is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer gently for at least 1 hour, or until the beef is tender.
- 7
While the stew simmers, prepare the millet dumplings. In a bowl, combine millet flour with a pinch of salt. Gradually add water, mixing until a stiff dough forms. You may need slightly more or less water depending on the flour.
- 8
Roll the dough into small, bite-sized balls or quenelles.
- 9
About 20 minutes before the stew is ready, gently drop the millet dumplings into the simmering stew. Ensure they are submerged. Cover and cook for 15-20 minutes, or until the dumplings are cooked through and have puffed up.
- 10
Remove the bay leaf. Taste the stew and adjust seasoning with salt and pepper as needed. The sauce should have thickened nicely.
- 11
Serve the beef stew with the millet dumplings, garnished with fresh parsley.
ð¡ ããã®ã³ã
- âFor more tender beef, consider a slow cooker or oven braising after the initial searing and sautéing.
- âThe consistency of the millet dough is key; it should be firm enough to hold its shape but not dry.
- âEnsure the dumplings are cooked in simmering liquid and covered to steam properly.
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- Add other root vegetables like potatoes or parsnips to the stew.
- For a richer flavor, add a tablespoon of tomato paste with the pureed tomatoes.
- A pinch of chili flakes can be added for a touch of heat.