Can­jeero with beef stew & chopped salad

BBC Good Food - - Inside -

If you don’t have ac­cess to an on­go­ing can­jeero bat­ter, you can make the mix and part fer­ment it over 24 hrs to get it started. If you want to make the can­jeero with­out the stew, serve them as they do in So­ma­lia, as a break­fast dish, driz­zled with ghee or melted but­ter and sprin­kled with sugar. As Suad says, ‘break­fast in a So­mali house­hold is not break­fast with­out can­jeero.’

SERVES 4 PREP 15 mins plus 24 hrs fer­ment­ing COOK 45 mins EASY G

250g plain flour

65g coarse po­lenta or maize flour chilli sauce, to serve For the stew

600g chuck steak, finely chopped ghee or veg­etable oil, for fry­ing 400g can chopped toma­toes

1 onion, finely chopped 3 gar­lic cloves, roughly chopped

2 tsp each toasted cumin

seeds and co­rian­der seeds, ground us­ing a pes­tle and mor­tar

For the salad

1 small let­tuce, finely chopped bunch spring onions, Ω finely chopped small bunch pars­ley, finely chopped

400g cherry toma­toes, roughly chopped

1 green chilli, finely chopped (op­tional)

1/2 lemon, juiced

1 The day be­fore you want to make the can­jeero, mix the two flours to­gether in a bowl and grad­u­ally whisk in 400ml warm wa­ter. Cover the bowl with a clean tea towel and leave to part fer­ment for about 24 hrs. It should have the con­sis­tency of thick cream or pan­cake bat­ter with tiny bub­bles on top.

2 To make the stew, heat 2 tbsp ghee or oil in a large pan over a high heat and cook the steak for about 10 mins un­til well browned all over. Mean­while, mix to­gether the tomato, onion, gar­lic, spices and 1 tsp salt in a jug. Pour into the pan with the meat and stir well, then re­duce the heat, cover and cook for about 2 hrs un­til the beef is ten­der and the sauce is rich and thick. Stir ev­ery now and then and top up with a splash of wa­ter if the pan be­gins to dry out be­fore the beef is ten­der.

3 To make the salad, toss to­gether the let­tuce, spring onion, chilli (if us­ing), pars­ley and toma­toes, and sea­son to taste with the lemon juice and salt. Set aside.

4 About 30 mins be­fore the beef is cooked, make the can­jeero. Add a big pinch of salt to the bat­ter and heat a non-stick pan over a high heat. Put a lade­ful of the mix­ture into the pan, and use the back of the la­dle to spread the mix out in a cir­cu­lar mo­tion to form a thin cir­cle (the size of a din­ner plate), about 1/4 cm deep.

5 Cook the can­jeero for 2 mins on one side, then cover the pan with a lid so the top of the can­jeero steams. Slide onto a plate and cover with a clean tea towel. Re­peat with the re­main­ing bat­ter, stack­ing the cooked can­jeero un­der the cloth. Serve the can­jeero with the beef stew, chopped salad and some chilli sauce on the side.

GOOD TO KNOW fo­late • fi­bre • vit c • iron • 2 of 5-a-day PER SERV­ING 663 kcals • fat 22g • sat­u­rates 10g • carbs 71g • su­gars 11g • fi­bre 8g • pro­tein 42g • salt 1.4g

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