Dikgobe | FoodieAtlas

Ingredients

1 cup maize meal (cornmeal)
1/2 cup dried beans (black-eyed peas or kidney beans), soaked overnight
1 large onion, finely chopped
2 cloves garlic, minced
1 large tomato, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 tablespoon vegetable oil
3 cups water or vegetable broth
Salt and black pepper to taste
Fresh cilantro or parsley for garnish (optional)

Instructions

Prepare the Beans

Drain the soaked beans and rinse them under cold water.

In a large pot, cover the beans with fresh water and bring to a boil. Reduce heat and simmer for about 30-40 minutes, or until the beans are tender. Drain and set aside.

Prepare the Maize Meal

In a separate pot, bring 3 cups of water or vegetable broth to a boil.

Gradually add the maize meal to the boiling liquid, stirring constantly to prevent lumps.

Reduce the heat to low and cook, stirring occasionally, until the maize meal is thick and cooked through, about 15-20 minutes.

Cook the Stew

In a large skillet or pan, heat the vegetable oil over medium heat.

Add the chopped onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute.

Add the chopped tomato, ground cumin, paprika, ground coriander, and turmeric. Cook for 5-7 minutes, until the tomatoes have softened and the spices are fragrant.

Combine and Simmer

Add the cooked beans to the skillet and stir to combine.

Mix the bean mixture into the maize meal, ensuring everything is well combined.

Season with salt and black pepper to taste.

Let the mixture simmer for an additional 10 minutes to allow the flavors to meld together.

Serve

Garnish with fresh cilantro or parsley if desired.