Ingredients

Method

• 8 beef marrow bones
• 2 cups water
• 1 T sunflower oil
• 2 onions, chopped
• 2 sticks celery, chopped
• 4 carrots, chopped
• 2 leeks, chopped
• 2 bay leaves
• 3 cups beef stock
• 1 x 400 g can Woolworths samp and beans
• salt, to taste
For the no-yeast bread:
• 360 g flour
• 1 1⁄2 T baking powder
• 1⁄2 t salt
• 1 cup amasi, heated
• 2 T butter, melted

Method

Ingredients

1. Preheat the oven to 180°C. Place the bones in an ovenproof pan and add the water. Cover and roast for 30 minutes.

2. Heat the oil in a large saucepan. Add the vegetables and bay leaves and cook over a medium heat until golden brown.

3. Add the bones, their cooking liquid and the stock. Cover and simmer for 20 minutes. Add the samp and beans and warm through. Season and serve with chunks
of steaming hot bread.

4. To make the bread, preheat the oven to 220°C. Mix all the ingredients to form a dough, then shape into a ball.

5. Line a tray with greaseproof paper and place the dough on top. Add a few fresh bay leaves if you like. Bake for 30 minutes.

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Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau