IMBUZI WITH SORGHUM PAGNOTTINE
Preparation time: Above 60 Minuti
Nutritional information: 434 kcal / per serving
Course: First course
Geographic Area: Africa
Enviromental Impact: Moderate (0.66kg CO2 eq)
Recipe in partnership with:
Goat meat is a primary source of protein throughout Africa. The goat, a robust native animal, is able to survive throughout the year on little. This makes it the ideal source of protein in many parts of Africa where food security is precarious. In Xhosa and Zulu cultures the goat holds special significance, as it is believed to be a means of communicating with ancestors, and it is usually sacrificed at traditional events.
In this recipe, the goat and vegetable stew is accompanied by sorghum loaves, creating a complete meal made with local ingredients.
Ingredients for 4 portions
- Goat shoulder, cubed 350 g
- Carrots, sliced 4
- Brussels sprouts, cut into quarters 2
- Malt vinegar 40 ml
- Garlic cloves, sliced 4
- Bay leaves 4
- Cinnamon stick 1
- Black peppercorns 2 g
- Curry powder 10 g
- Ground allspice 3 g
- Cloves 2 g
- Red chili pepper, crushed 1
- Canola oil 25 ml
- Onions, finely chopped 150 g
- Tomatoes, chopped 400 g
- brown sugar 20 g
- Cold water 100 ml
- Halls q.b.
- Fine sorghum 150 g
- Flour 230 g
- Sugar 55 g
- Yeast 15 g
- Water 200 ml
Preparation
IMBUZI/GOAT STEW
Preheat the oven to 180 degrees F.
Prepare a mixture with vinegar, garlic, bay leaves, cinnamon, peppercorns, curry powder, allspice, cloves, and chili. Put the meat in a large bowl and season well with the resulting mixture.
Place it back in the refrigerator and let it marinate for at least two hours.
Heat the oil in a large skillet and brown the pieces of meat a little at a time, making sure they are well browned on all sides. Continue until all the meat is completely browned. Transfer it to a casserole dish.
When you have finished preparing the meat, pour 10 ml of canola oil into the pan used earlier and add the onions. Fry them until translucent.
Add the carrots, tomatoes, sugar, salt and pepper and sauté for 5 minutes. Add water and bring to a boil.
Pour everything into the saucepan along with the browned meat and mix thoroughly.
Also add the quartered sprouts, covering them completely with the stew.
Cover the casserole with a lid or aluminum foil and continue cooking for about 2 hours or until the meat is tender. Adjust the seasoning to your taste and serve the imbuzi hot along with the steamed sorghum loaves.
SORGHUM LOAVES:
In a suitable bowl, prepare sourdough by mixing sorghum, half the yeast and half the sugar with 150 ml of water.
Let the sorghum sourdough ferment for 2 days in a closed container or bowl wrapped in plastic wrap. Store it in a place with a constant temperature of about 25° C.
Mix the dry ingredients, remaining sugar, salt, and baking powder in a bowl.
Add fermented sorghum and oil to the dry ingredients, working them into a paste. If the dough is too dry, add a little more water to soften it.
Line the bottom of a 12-cm-diameter cake pan with aluminum foil, taking care to spray it with a spray release agent to prevent the dough from sticking.
Shape 8 balls of 20 g each and arrange them in the cake pan, creating the shape of a flower. Let the dough rise until it has doubled in volume; it will take about 40 minutes.
Pour water into a high-sided pot fitted with a steamer basket.
Bring the water to a boil, put the dough in the basket and close the lid. Continue steaming for 20 minutes. To check if the loaves are ready, insert a toothpick into the dough: if it comes out clean they are ready, otherwise it will take a few more minutes.
Do not keep opening and closing the pot while steaming to prevent the dough from sagging and being indigestible.
When they are cooked, remove the loaves from the steamer and let them cool completely.
Store them in an airtight container until it is time to use them.
Before serving, warm them slightly in the oven for 3 minutes. Be careful not to let the loaves of bread dry out too much.
Enviromental Impact
Moderate
Details
Per serving:
0.66kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.