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Bovril Amathambo
Makes: 4 – 6 portions Cooking: Simmering
Preparation Time: 26 hours Cooking Time: 1 hour 45 minutes
Ingredients
| 500 | g | Meaty bones |
| 25 | ml | Bovril (4 tsp + 1 tsp, separated) |
| 100 | ml | Oil |
| ½ | Medium onion, diced | |
| ½ | Red pepper, diced | |
| ½ | Yellow pepper, diced | |
| ½ | Green pepper, diced | |
| 10 | ml | Curry powder (2 tsp) |
| 5 | ml | Salt (1 tsp) |
| 5 | ml | Garlic and Herb spice (1 tsp) |
| 500 | ml | Water (2 Cups) |
| 1 - 2 | Medium carrot, peeled and grated | |
| ½ | Medium green cabbage, roughly chopped | |
| 10 | ml | Tomato paste (2 tsp) |
| 5 | ml | Sugar |
| 10 | ml | Instant soup powder of choice (2 tsp) |
Method
- Place the meaty bones in a bowl and rub in 20 ml (4 tsp) Bovril. Cover and refrigerate overnight for the best flavour.
- Heat the oil in a saucepan or pot over medium heat. Add the onion and mixed peppers and sauté until soft, about 5 minutes. Add the curry powder, salt and Garlic and Herb spice. Cook for another 3 – 5 minutes, stirring, until fragrant.
- Add the marinated bones and mix well to coat with the spices. Add the water and bring to a boil. Reduce the heat, cover, and simmer gently for ± 1½ hours, or until the meat is tender and pulling away from the bone.
- Stir in the carrot and cabbage and cook for 10 – 15 minutes, or until the vegetables are tender.
- Add the remaining 5 ml (1 tsp) Bovril, tomato paste, sugar and the instant soup powder. Stir well, reduce heat to low, and simmer uncovered for 10 – 15 minutes until the sauce thickens and becomes glossy and rich.
- Taste to adjust seasoning if needed, Remove from heat and allow stew to rest slightly before serving with pap, dombolo or rice.
