CORNBREAD WITH FLANK STEAK AND CHICKEN

Graphic designer Viva Thabethe (right) and his brothers, Mandla (left) and Lizwe, of Dig Inn (at food markets around Jozi) don’t acknowledge the word impossible. Using their combined creative talents, they’re making a name and a living for themselves.

SERVES 20-26

Preparation: 30 min

Cooking: about 3½ hours

CORNBREAD

3 750ml (15c) maize flour

1 000ml (4c) brown sugar

1 packet yeast

150ml (10T) baking powder

250g butter

4 cobs of corn or 4 cans

(415g each) sweetcorn

1 250ml (5c) warm water

STEAK AND CHICKEN

8½ flank steaks

2kg chicken

TO SERVE

red cabbage, as desired

200g rocket

3 red peppers

3 yellow peppers

3 green peppers

2 cucumbers

7,5ml (1½t) black pepper

12,5ml (2½t) salt

500g Parmesan cheese

500g plain yoghurt

1 Cornbread Mix all the ingredients and knead for about 15 minutes.

2 Bring about 500ml (2c) water to the boil in a large pot. Fit a metal colander in the pot to serve as a steamer. Put the dough in the colander over the boiling water, reduce the heat, cover and steam for 3 hours.

3 Steak and chicken Flatten the steak slightly and cut into strips. Do the same with the chicken. Grill or fry the steak for 35 minutes on high heat and the chicken for 20 minutes on medium heat.

4 To serve Chop the vegetables and mix in a bowl. Top slices of cornbread with the meat, season with salt and pepper, and add salad, Parmesan and yoghurt to your liking.