I used to make this dish often when I was at varsity, because it is a tasty, budget-friendly meal that is also quick and easy to make. The chilli really enhances the flavour of this dish.
- ¼ cup olive or canola oil
- 1 medium onion, chopped
- 3 medium green chillies, finely chopped
- 2 garlic cloves, finely chopped
- ¼ large red pepper, seeded and chopped
- ¼ large yellow pepper, seeded and chopped
- ¼ large green pepper, seeded and chopped
- 500 g lean beef mince
- 1 T garlic flakes
- 1 T medium curry powder
- 1 T paprika
- 1 T dried oregano
- 2 T tomato paste
- 1 T sweet chilli sauce
- sea salt and freshly ground black pepper, to taste
- 1 T flour
- 100 ml water
1. Heat the oil in a large pan over a medium heat. Add the onion, chillies, garlic and peppers. Sauté for 5–6 minutes, or until the onion is translucent. Stir in the beef mince.
2. Stir in the garlic flakes, curry powder, paprika, oregano, tomato paste and sweet chilli sauce. Season with salt and pepper and cook for 3–4 minutes.
3. Reduce the heat. Slowly stir in the flour and water. Cover with a lid and simmer for 10–15 minutes, or until the mince is browned and cooked through. Serve warm over rice or pap or as a filling for amagwinya.
Recipes extracted with permission from Sifo the Cooking Husband by Sinoyolo Sifo, published by Penguin.
Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa