Mbaqanga (Bean and Goat Meat Stew) is a traditional South African recipe (from the Zulu peoples) for a classic stew of goat meat and beans in a vegetable base. The full recipe is presented here and I hope you enjoy this classic South African version of: Bean and Goat Meat Stew (Mbaqanga).
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This is a classic Zulu dish for a bean and goat meat stew (it can also be made with mutton and lamb).
Ingredients
250g dried haricot beans
500g neck of goat or mutton
2l water
2 carrots, grated
100g samp (decorticated maize or hominy)
1 onion, grated
1 large tomato, blanched, peeled and chopped
3 dried chillies
1 bayleaf
salt and freshly-ground black pepper, to taste
Method:
Separately rinse the beans and, then place in bowls, cover with plenty of cold water and set aside to soak over night.
The following day, drain the beans and the samp then combine in a large saucepan with the goat neck and 2l water. Bring to a boil, reduce to a simmer and cook for 60 minutes.
Add all the remaining ingredients, bring the soup back to a simmer then partially cover with a lid and cook for 30 minutes more. As you cook, top up the liquid level to maintain it at about 1l.
When done, take out the goat neck. Strip the meat off this, chop finely and return to the soup. Ladle into warmed bowls and serve.
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