Instructions
step 1 In a large bowl, combine maize meal, cake flour, yeast, sugar, and salt. Gradually add warm water and mix to form a thick, sticky batter.
step 2 Cover and let it rise for 1 hour or until doubled in size.
step 3 Grease a heatproof bowl or tin and pour in the batter. Steam in a large pot with a rack and lid over simmering water for 1 to 1.5 hours, checking water level periodically. Once cooked through, remove and let cool slightly before slicing.
step 4 For the cabbage, heat oil in a pan over medium heat. Sauté onions and carrots until soft, then add cabbage. Cook for 8-10 minutes, stirring, until tender. Season with salt and pepper.
step 5 For the chicken, heat oil in a large pot. Add onions and cook until translucent. Add garlic, curry powder, paprika, and chili flakes. Stir for 1 minute.
step 6 Add chicken pieces and brown for 5-6 minutes. Add tomato, salt, pepper, and water or stock. Cover and simmer for 25-30 minutes or until chicken is fully cooked and tender.
step 7 Serve slices of isinkwa sombila with a portion of sautéed cabbage and the chicken mix, spooning sauce over the top. Enjoy warm.
Storage and Reheating Tips
Store each component in separate airtight containers in the refrigerator for up to 3 days. Reheat cornbread wrapped in foil in the oven or microwave with a damp paper towel to retain moisture. Cabbage and chicken can be reheated in a pot over low heat or in the microwave until hot.
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