Uphuthu nekabishi (dry pap with cabbage stew)

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

Ingredients

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.

Find more South African recipes here.

Photograph: Toby Murphy
Styling: Khanya Mzongwana