Matemekwane
The Quirky Foodster Team
Ingredients
- Maize meal, for the dumplings — 200 g (1 1/3 cups)
- Water, for the dumpling dough — 125 ml (1/2 cup)
- Salt, for the dumplings — 1 pinch
- Vegetable oil — 15 ml (1 tbsp)
- Medium onion, chopped — 1
- Medium carrots, diced — 2
- Medium tomatoes, chopped — 2
- Beef or vegetable stock — 1.2 L (5 cups)
- Garlic, crushed — 1 clove
- Salt and black pepper, — to taste
Method
- Mix the maize meal with the water and a pinch of salt to form a firm, workable dough. Shape into small dumplings about the size of a walnut.
- Heat the oil in a large pot and saute the onion until soft.
- Add the garlic and carrots and cook for 3-4 minutes.
- Add the tomatoes and cook for a further 5 minutes until softened.
- Pour in the stock and bring to a gentle boil.
- Carefully drop the maize dumplings into the simmering broth one at a time.
- Reduce heat to a gentle simmer, cover, and cook for 20-25 minutes, until the dumplings float and are cooked through in the centre.
- Season with salt and pepper to taste and serve hot in bowls with the broth and vegetables.
Introduction: Matemekwane are soft maize meal dumplings simmered directly in a light vegetable or meat broth, forming a comforting soup eaten across Botswana, especially in cooler months.
Cultural Background: Matemekwane are soft maize meal dumplings simmered directly in a light vegetable or meat broth, forming a comforting soup eaten across Botswana, especially in cooler months. The dish shows how maize meal, a staple imported into Southern African cooking over the last few centuries, was adapted into new forms alongside older sorghum-based traditions, and remains popular as an everyday family meal.
Tips: Keep the dumpling dough firm but not dry; wet hands slightly when rolling to prevent sticking. Do not stir too vigorously once the dumplings are in, as they can break apart; gently swirl the pot instead.
Variations: Add shredded cooked chicken or beef to the broth for a heartier main-meal soup. Stir in chopped spinach or morogo in the last 5 minutes of cooking for extra greens. Use vegetable stock in place of beef stock for a fully vegetarian and vegan version.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a saucepan over low heat with a splash of stock or water, stirring carefully.
Nutrition: Approx. per serving: 240 kcal, 7 g protein, 42 g carbohydrates, 6 g fat, 4 g fibre.
FAQs:
Q: Can I use sorghum meal for the dumplings instead of maize meal?
A: Yes, sorghum meal dumplings are equally traditional and give a slightly nuttier flavour.
Q: Why did my dumplings fall apart in the soup?
A: The dough may have been too wet; add a little more maize meal until the dough holds together firmly when rolled.
- Maize meal, for the dumplings — 200 g (1 1/3 cups)
- Water, for the dumpling dough — 125 ml (1/2 cup)
- Salt, for the dumplings — 1 pinch
- Vegetable oil — 15 ml (1 tbsp)
- Medium onion, chopped — 1
- Medium carrots, diced — 2
- Medium tomatoes, chopped — 2
- Beef or vegetable stock — 1.2 L (5 cups)
- Garlic, crushed — 1 clove
- Salt and black pepper, — to taste
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