This traditional Isinkwa Sombila (steamed cornbread) paired with savory cabbage and tender chicken pieces is a comforting and nourishing South African-inspired meal. The fluffy, coarse-textured cornbread complements the lightly spiced sautéed cabbage and flavorful chicken, which may include thighs, livers, or feet, all simmered to perfection.
Ingredients
For Isinkwa Sombila (Steamed Cornbread):
2 cups maize meal (coarse cornmeal)
1 cup cake flour
1 packet instant yeast (10g)
1 tablespoon sugar
1/2 teaspoon salt
2 cups warm water (more as needed)
For Cabbage (Kabishi):
1 small head cabbage, shredded
1 small onion, chopped
1 carrot, julienned or grated
1 tablespoon oil
Salt and pepper to taste
For Chicken (Nenyama Yenkukhu):
1.5 lbs chicken pieces (mix of thighs, liver, feet, gizzards, etc.)
1 tablespoon oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon paprika
1/2 teaspoon chili flakes (optional)
1 tomato, grated or blended
Salt and pepper to taste
1/2 cup water or chicken stock
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