Muufo (Cornbread)

• 3 cups coarse cornmeal
• 2 cups plain flour
• 1½ teaspoons baking powder
• 3 tablespoons sugar
• 1 teaspoon salt
• 3 teaspoons mild curry powder
• 1 onion, chopped finely
• 2 cups water

Mix the cornmeal, flour, baking powder, sugar and salt. Add remaining ingredients to make moist dough. Preheat grill to very hot. Meanwhile heat a non-stick fry pan until very hot. Scoop a fifth of the muufo dough into fry pan and press out to make a flat cake about 10cm in diameter. Place under

preheated grill until muufo rises and browns, (preheating the pan allows the bottom to cook while grilling). Remove and wrap in dry cloth while remainder is cooked. Serve hot with meat dishes.

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• 2 tablespoons cooking oil
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 3 leafy stems coriander, finely chopped
• 1 can of tomatoes in juice
• 1 kg lamb shoulder meat, diced
• 1 tablespoon salt
• 1 teaspoon chilli powder
• 1 cup water
• 1 large carrot, chopped
• 2 potatoes, peeled and chopped
• 1 teaspoon cumin seed
• 1 teaspoon curry powder

Using large heavy pan heat the oil and fry onion until soft. Add garlic and coriander, sauté another minute. Add tomatoes and stir thoroughly. Place lid on pan and simmer on medium heat for five minutes. Add lamb, salt and chilli powder, stir and continue to cook (covered) for 10-15 minutes. Add water, carrots, potatoes, cumin and curry. Stir and cook, covered, on low heat until meat is tender, about 1½ hours.

Serve with rice or muufo (cornbread).

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(makes 20)

Filling

• 250 grams minced beef
• 1 teaspoon chilli
• 3 spring onions
• 1½ teaspoons cumin seed
• 2 cloves garlic, crushed
• 3 leafy stems coriander, chopped
• 1 teaspoon salt

Over medium heat cook minced beef, continue cooking until meat juices evaporate. Add remaining ingredients and continue cooking until onion is

soft. Set aside.

Wrapping

• 2 cups plain flour
• 1 teaspoon salt
• 1 tablespoon oil
• 1 cup cold water

Rub oil into flour and salt. Add water a little at a time to form firm dough. Knead lightly and divide into five pieces. Roll each piece into a thin circle

approx. 15cm diameter. Stack circles on top of one another, brushing with a little oil and dusting with flour to prevent sticking. Ensure that the

circles are the same size. Cut the stack into quarters so that you now have 4 triangular stacks. Gently deep fry stacks 3 minutes each side. Then

carefully peel the stacks apart so that you have 20 thin wrappings.

Construction

Using a board place the first triangle in front of you with point towards you. Fold the two sides vertically to meet in the middle with a slight overlap.

Rub one edge with a wet flour and water paste and glue the two edges together. You should now have an open cone. Spoon in a little of the meat

filling, pull the top flap over and seal with paste. Place to one side and continue with remaining wrappings.

Cooking

Pour approx. 3cm of oil into deep pan and heat until very hot. Deep fry sanbuus one or two at a time until brown, turning as needed. Drain on

paper towels and serve hot.

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• 2 teaspoons roasted cumin seed
• 3 cloves garlic, peeled and sliced
• 7 cardamom pods, peeled and crushed
• 2-3 tablespoons cooking oil
• 1 onion, finely diced
• 500 grams basmati rice
• 1 teaspoon curry powder
• 1 teaspoon salt
• 3-4 cups boiling water
• handful sultanas
• ½ cup green peas, fresh or frozen

Using mortar and pestle pound cumin, garlic and cardamom. Heat oil in a heavy pot and fry onion until it starts to change colour, add the cumin mix and cook another two minutes. Wash rice thoroughly, drain and add to onion mix, stirring over low heat for approx. 3 minutes until rice is well coated. Add water, salt and curry, stir thoroughly, cover and cook on low heat for 15 minutes or until water is nearly absorbed and rice tender. Add more water if needed to keep the rice moist. Add sultanas and peas; cook a further five minutes on low. Rice must be fluffy and grains not sticky.