Mains
Nama ya Kgomo
Ingredients
- - 800 g (1.75 lb) stewing beef, cut into 3 cm (1 1/4 in) cubes
- - 30 ml (2 tbsp) vegetable oil
- - 1 large onion, chopped
- - 2 cloves garlic, crushed
- - 3 medium tomatoes, chopped
- - 30 ml (2 tbsp) tomato paste
- - 500 ml (2 cups) beef stock
- - 2 medium carrots, sliced
- - 2 medium potatoes, cubed
- - 5 ml (1 tsp) curry powder
- - 2 bay leaves
- - Salt and black pepper, to taste
Method
- Heat the oil in a large pot over medium-high heat and brown the beef in batches, setting aside once seared.
- In the same pot, saute the onion until soft, then add the garlic and curry powder and cook for 1 minute.
- Return the beef to the pot and add the tomatoes, tomato paste and beef stock.
- Add the bay leaves, bring to a simmer, then cover and cook over low heat for 1 hour, stirring occasionally.
- Add the carrots and potatoes, and continue simmering, covered, for a further 25-30 minutes until the vegetables and beef are tender.
- Season with salt and pepper to taste, remove the bay leaves, and serve hot.
Introduction: Nama ya kgomo, meaning simply cow's meat, refers to the everyday beef stew found in kitchens across Botswana, cooked with tomatoes, onions and whatever vegetables are on hand.
Cultural Background: Nama ya kgomo, meaning simply cow's meat, refers to the everyday beef stew found in kitchens across Botswana, cooked with tomatoes, onions and whatever vegetables are on hand. Less ceremonial than seswaa, this is the stew of ordinary weeknight dinners, showing how beef, central to Setswana life, is used in countless home-style variations beyond festive occasions.
Tips: Browning the beef properly before simmering builds a deeper, richer flavour in the finished stew. Cut vegetables into similar sizes so they cook evenly alongside the meat.
Variations: Add chopped butternut squash or green beans along with the other vegetables for extra variety. Stir in a spoonful of peanut butter near the end for a richer, nuttier stew. No authentic vegetarian version exists; beef is central to the dish.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Reheating: Reheat gently in a covered saucepan over medium-low heat, stirring occasionally, until piping hot.
Nutrition: Approx. per serving: 420 kcal, 34 g protein, 24 g carbohydrates, 20 g fat, 4 g fibre.
FAQs:
Q: Can I make this in a slow cooker?
A: Yes, brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 6-7 hours.
Q: What is the best cut of beef to use?
A: Chuck, shin or stewing beef work best, as their connective tissue breaks down over the long simmer to give a tender, flavourful result.