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Ingredients

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Step 1 Spicy Mince

Step 2 Ujege/Dombolo

  • Cake flour 250.0 ml
  • Baking powder 5.0 ml
  • Salt 1.0 ml
  • Amasi 125.0 ml
  • Parsley, chives or mixture of the two (chopped) 50.0 ml

Step 3 Minted Yoghurt

  • Full-cream yoghurt 200.0 ml
  • Fresh mint (chopped) 30.0 ml
  • Lemon juice 15.0 ml

Preparation

  1. Step 1 Spicy Mince

    1. Heat the oil in a saucepan, add the onion and cook until soft.
    2. Turn up the heat, add the mince and stir, breaking it up as you stir. Season with Knorr Professional Spaghetti Bolognese, Robertsons Barbeque Spice and Robertsons Paprika.
    3. Add the Robertsons Garlic Flakes, Fine Foods Fruit Chutney, worcestershire sauce, Knorr Tomato Pronto and the beans.
    4. Simmer for 5 min on low heat with the lid on.
  2. Step 2 Ujege/Dombolo

    1. To make the dombolo, sift together the flour, baking powder, Robertsons Paprika and the salt. Add the herbs to the amasi and stir through the dry ingredients – use a knife – to form a soft dough. Transfer the dough to a floured work surface and shape dough into a thick sausage, cut out 2 cm thick rounds. Pinch each round in half to create two dumplings and place all the dumplings on top of the spicy mince.
    2. Place lid on the saucepan and simmer for 15 - 20 min until the dumplings are cooked and puffed up.
  3. Step 3 Minted Yoghurt

    1. For the minted yoghurt, combine all the ingredients together.
    2. Serve with the minted yoghurt.
  4. Chefs Tip

    Substitute tinned beans with dried beans, you can also use self-raising flour instead of cake flour & baking powder.