In celebration of Heritage Month, we asked chef students from Capital Hotel School to put their own spin on traditional Mzansi dishes. Thato Molise and Boitshoko Motswasele took inspiration from township culture – and so delicious was the result that their recipe won first place prize in our competition.
Here's what the chefs had to say about their recipe: "Beef chuck is a very underrated but delicious dish. Ours was inspired by township lifestyle where the main mission is to not waste any part of an animal that is edible. Beef chuck is also very cheap but can still taste like a million dollars – we hope you enjoy our kasi flavour."
For beef chuck:
1 beef chuck
10ml Worcestershire sauce
25ml tomato sauce
25ml sweet chilli sauce
5g salt
5g pepper
15ml honey
10 Cajun spice
3g thyme
For dumplings:
2 cups flour
1 teaspoon salt
3g yeast
1 cup warm water
Chopped chives or parsley for garnish
Beef chuck:
Dumplings:
Be careful not to add too much salt.
For more intense flavour, you can also braai the dumplings for 2 minutes per side.
Skopo needs to be cooked low and slow to get the meat tender. Make sure you have enough time.
