Yields1 ServingPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
For the stew:
1 kg lean ground beef
6 tomatoes, peeled and liquid
1 chopped onion
1 peppers not very big, ground beef
3 cloves of garlic, ground beef
1 / 2 stalk chopped leeks
chopped olives taste
2 teaspoons capers (small, preferably)
2 tablespoons oil
For the pastry:
1 kg voorgekookte maïsmeel
2 tablespoons annatto oil, color
water requirements
salt to taste
1In a frying pan we fry onion, red pepper and leek with two tablespoons of oil, until softened.
2Add the garlic and cook for a few minutes.
3Add a tomato and cook until it is tender.
4Stir in ground beef well.
5Bake covered at a medium heat for about 20 up to 30 minutes.
6At the end of the cooking, Add the capers and chopped olives, stir well and let cook for about 5 minutes.
7Allow the casserole to cool to use.
8While we make the dough with flour, salt and annatto oil.
9Gradually add water and knead until smooth.
11If it is too dry add some water and make it smooth again with the hands .
12Make balls of approximately 5 up to 6 centimeter in diameter.
13Make a hole with your finger and put a spoonful of stew in it.
14Close the ball with the dough.
15Do them slowly in a pot with boiling water and a little salt.
16When they are done, Remove with a slotted spoon and let it cool and harden for a few minutes .
17Serve the biscuits dipped in the same stew of meat and topped with a sauce.
Ingredients
For the stew:
1 kg lean ground beef
6 tomatoes, peeled and liquid
1 chopped onion
1 peppers not very big, ground beef
3 cloves of garlic, ground beef
1 / 2 stalk chopped leeks
chopped olives taste
2 teaspoons capers (small, preferably)
2 tablespoons oil
For the pastry:
1 kg voorgekookte maïsmeel
2 tablespoons annatto oil, color
water requirements
salt to taste
Directions
1In a frying pan we fry onion, red pepper and leek with two tablespoons of oil, until softened.
2Add the garlic and cook for a few minutes.
3Add a tomato and cook until it is tender.
4Stir in ground beef well.
5Bake covered at a medium heat for about 20 up to 30 minutes.
6At the end of the cooking, Add the capers and chopped olives, stir well and let cook for about 5 minutes.
7Allow the casserole to cool to use.
8While we make the dough with flour, salt and annatto oil.
9Gradually add water and knead until smooth.
11If it is too dry add some water and make it smooth again with the hands .
12Make balls of approximately 5 up to 6 centimeter in diameter.
13Make a hole with your finger and put a spoonful of stew in it.
14Close the ball with the dough.
15Do them slowly in a pot with boiling water and a little salt.
16When they are done, Remove with a slotted spoon and let it cool and harden for a few minutes .
17Serve the biscuits dipped in the same stew of meat and topped with a sauce.
