Its soup and bredie (stew) season plus some dumplings! I was missing my aunt and thinking of meaty bones and dumplings……..
Back where I grew up, in Alice kwaNtselamanzi there was a butchery called KwaMxotwa. It was just a minute away from my house. My aunt would make sure to buy the bones whenever they were available. The bones were like clean, most of the meat was removed. But she bought them for the gravy. I would come back from school and have that!
Guys, I’m so addicted to seeds, I’ve posted about them a few times on my blog and column. Then I was walking around at a Pick ‘n Pay and saw these Moroccan Flavoured Roasted Seeds….I bought a packet and snacked on them and then all of a sudden incorporating them into a dumpling and stew recipe sounded like an interesting idea. …
The producers from the SABC 2 show, TalkSA, called and wanted to do an episode on traditional food. Of course that includes cooking, eating, laughing and more eating! I prepared a lamb stew with morogo and feta dumplings for the episode. A lot of people especially in the Cape are not used to food items such as dried morogo therefore I take special pleasure in explaining what they are to them. And because the shoot was done at my place I took out my stash of mopane worms….I just do it to freak people out….(you should see people’s faces when I take them out and say “this is what we are having” it works every time! Hehe! I know I’m bad.
Ever since I started using morogo on some of my recipes I get some people asking ‘how do they taste like?” or “do they taste like spinach?” I got to ask Pascale (the camera lady) and Riaan (presenter) the same questions as it was their first time tasting morogo. This was Pascale’s answer….you are gonna laugh at this one…”ummm, they taste like spinach with a bit of ganja (weed)”. I don’t know why I never thought of that answer but it is spot on! Fortunately (or unfortunately for some), the morogo doesn’t have the same effect as the ganja….. I believe the episode will be aired next week. Don’t miss it! Now let me share the recipe.
Lamb Stew with Morogo and Feta Cheese Dumplings
15ml (1Tbsp) olive/canola oil
2 – 3 spring onions, chopped
2 garlic cloves, chopped
500g stewing lamb
1 beef stock pot
500ml (2cups) boiling water
6 baby potatoes, with or without a peel
4 patty pans, cut in half length wise
250g self-raising flour
About 60ml feta cheese (I used half of that small packet you get at retail stores)
About 2- 3 tablespoons of dried morogo soaked in about 60ml boiling water
Salt to taste
Enough cold water to form a dough
30ml (2Tbsp) Moroccan flavoured seeds
Few sprigs Italian parsley, chopped
30ml (2Tbsp) tomato paste
5ml (1tsp) brown onion soup (feel free to add another tsp)
Freshly ground pepper to taste
- Heat oil in a saucepan and sauté onion and garlic. Add the meat and keep stirring until it changes colour.
- Add the stock pot, water and potatoes. Close lid and let it simmer for about 10 minutes.
- While the lamb is simmering, make dumplings. Rub feta cheese into the flour, add morogo, salt and water to form a dough.
- Add patty pans into the saucepan, spoon the dough on top of the meat and vegetables.
- Sprinkle the seeds on top of the dumplings and add some parsley. Cover the lid and let simmer for 3 minutes.
- Dilute tomato paste with a bit of water and add to the pan.
- Make a paste with soup powder and a little bit of water. Add to the saucepan on top of the dumplings.
- Sprinkle with pepper and let simmer for 2 minutes or until ready.