Instructions
step 1 To make the phuthu, bring water and salt to a boil in a pot. Gradually pour in maize meal while stirring with a fork or wooden spoon. Reduce heat and cover. Cook for 30–35 minutes, stirring occasionally and breaking up lumps for a crumbly texture.
step 2 For the cabbage, heat oil in a pan over medium heat. Sauté onion until soft, then add garlic and cook for another minute. Add shredded cabbage, season, and cook until wilted and tender, about 10–15 minutes. Add turmeric or curry powder if using.
step 3 For the beef stew, heat oil in a large pot. Brown beef in batches, remove and set aside. In the same pot, sauté onions until golden, then add garlic and ginger.
step 4 Add chopped tomatoes and cook until softened. Return beef to the pot. Stir in stock cube, paprika, curry powder (if using), salt, and pepper. Pour in water or broth.
step 5 Simmer on low heat, covered, for 1.5–2 hours until beef is tender and sauce has thickened. Stir occasionally and add more liquid if needed.
step 6 Serve the phuthu with a scoop of cabbage and generous portion of beef stew. Enjoy warm.
Storage and Reheating Tips
Store each component in separate containers in the fridge for up to 3 days. Reheat phuthu with a sprinkle of water in a covered pot or microwave. Warm cabbage and stew in a saucepan or microwave until hot.
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