For the stew:
½ pounds lean ground beef
2 cloves of garlic, chopped or crushed
2 tablespoons chopped red pepper
1 small onion chopped
3 tomatoes peeled and seeded chopped or liquid
salt, pepper and cumin to taste
A little olive oil for sautéing
Optional: a bay leaf, which is removed when the stew is ready
For the pastry:
½ pounds voorgekookt maïsmeel (broodmeel)
salt to taste
little oil
water
For the tomato sauce:
8 plum tomatoes, Skinned, seeded and diced
1 tablespoon tomato paste if you want to give more consistency to the sauce.
a small onion, chopped
2 cloves of garlic, chopped or crushed
2 tablespoons chopped red pepper
salt and pepper to taste
¼ cup water
a dash of olive oil, or vegetable
Oil to fry the dumplings, or enough water to cook them
1
Fry the garlic in a little oil.
2
Add onion and cook until tender.
3
Add the peppers and cook the meat cook for a few minutes to make stirring loose.
4
Add the meat and tomatoes, mix everything well.
5
Add the bay leaf, salt, pepper and cumin to taste.
6
Reduce heat and cook the stew topped a half hour to 45 minutes.
For the sauce: fry in olive oil, garlic first, and de ui, place the tomatoes and tomato paste, paprika powder, if desired,.
8
Add water, salt and pepper to taste.
9
Reduce heat and cook covered for about 15 minutes.
10
If sauce is too thick, put a little water there.
For the pastry: add the corn flour with salt, a dash of oil and water gradually together.
11
Stir and knead until the dough is smooth.
12
Make balls of approximately 6 cm in diameter, make a hole with a finger and open for filling with the meat, close the ball again with the dough.
13
Fry the balls in the oil until lightly browned.
14
Place the balls into the sauce. Leave them in a covered pot for about 20 minutes cooking. Usually solves a little dough in the sauce, making it thicker. We recommend cooking with lots of sauce.