Uphuthu nekabishi (dry pap with cabbage stew)

Uphuthu nekabishi (dry pap with cabbage stew)

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  • 3
  • Easy
  • 20 minutes
  • 45 minutes

This recipe is probably one of the reasons for my lockdown weight. It’s simple, filling and so affordable.


  • For the phuthu: 
  • 1 1/4 cups water  
  • 1 t salt 
  • 300 g maize meal 
  • For the kabishi: 
  • 1 onion, finely chopped  
  • 1/4 green pepper, finely chopped 
  • 1 t curry powder 
  • 1 t garam masala 
  • 1/4 head cabbage, finely chopped 
  • 2 tomatoes, blended 
  • 1 beef stock cube  
  • 1 T oil 
  • salt, to taste 

Cooking Instructions

1. To make the phutu, bring the water to a boil. Add the salt and half the maize meal and reduce the heat to low. Mix with the back of a wooden spoon, then gradually add the remaining maize meal until the mixture resembles crumbs. Cook for 20 minutes, stirring every 5 minutes.
2. To make the kabishi, sauté the onion in 1 T oil until soft and light brown. Add the green pepper and cook for 3 minutes. Once the green pepper is soft, add the spices and cook for 2 minutes.
3. Add the  cabbage and cook for 10 minutes. Add the blended tomato and stock cube. Cook for a further 10 minutes or until the sauce thickens. Season with salt and serve.

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Photograph: Toby Murphy 
Styling: Khanya Mzongwana

Mmabatho Molefe Recipe by: Mmabatho Molefe
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Mmabatho is the head chef and owner of Emazulwini restaurant in Cape Town.

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