Yields
6 people per serving
Prep time
30 mins
Cook time
10-20 mins
Ingredients:
For the Phuthu Pap:
- 25 cups Nyala Super Maize Meal, approx. 5 kg
- 25 cups boiling water, 6.25 litres
- 10 tsp salt, approx. 50 g
For the Stewed Meat:
- 7.5 kg stewing beef, cut into chunks
- 20 tbsp oil, approx. 300 ml
- 10 onions, chopped, approx. 2.5 kg
- Optional: 20 potatoes, sliced and peeled, approx. 4 kg; 20 carrots, sliced and peeled, approx. 3 kg
- 10 packets beef and tomato soup powder, approx. 500 g, assuming 50g packets
- 5 litres water, plus more as needed
For The Roast Pumpkin:
- 10 small pumpkins or 2.5 large pumpkins, approx. 10 kg total, cut into wedges
- 20 tbsp olive oil, approx.300 ml
- 1.25 tsp ground clove, approx. 3 g
- 10 tsp ground cinnamon, approx. 20 g
- 5 tsp ground nutmeg, approx. 10 g
- 20 tbsp brown sugar, approx. 240 g
- 20 tsp salt, approx. 100 g
For the Creamed Spinach:
- 6kg fresh spinach, washed and chopped
- 10 onions, chopped, approx. 2.5kg
- 20 cloves garlic, minced, approx. 100g
- 20 tbsp butter, approx. 300g
- 20 tbsp flour, approx. 150g
- 2.5 litres cream or milk
- Salt, pepper, and nutmeg to taste, adjust to taste
For the Beetroot Salad:
- 40-60 medium beetroots, approx. 10 kg, boiled
- 10 onions, finely chopped, approx. 2.5 kg
- 20-40 tbsp vinegar, 300-600 ml; apple cider or white
- 10 tbsp extra virgin olive oil, approx. 300ml
- Salt to taste, approx. 50 g
- 10 cloves garlic minced
- 10 tbsp finally chopped fresh parsley
- 15 tbsp Dijon mustard
- Salt and pepper to taste
For The Green Salad (Coleslaw-Style):
- 5 heads cabbage, shredded, approx. 10 kg
- 20 carrots, grated, approx. 3 kg
- 5 cups mayonnaise, approx. 1.25 litres
- 10 tbsp vinegar or lemon juice, 150 ml
- Salt, pepper, and sugar to taste
Method
1. Prep all ingredients: Chop onions, garlic, and vegetables across components (group by type for efficiency). Wash spinach thoroughly. Cut beef into chunks, pumpkins into wedges, and boil beetroots in advance (about 45-60 minutes until tender; peel and grate/slice once cooled). Shred cabbage and grate carrots for salad. This can take 45-60 minutes with helpers; do ahead where possible.
For the Phuthu Pap:
1.Boil water: In one or more large heavy-bottomed pots (divide if needed), bring the 25 cups (6.25 litres) boiling water and 10 tsp salt to a vigorous boil over high heat.
2. Add maize meal: Gradually add the 25 cups Nyala Super Maize Meal without stirring. Cover with lids immediately.
3. Simmer initially: Reduce heat to low and simmer gently for 5-10 minutes.
4. Stir and steam: Remove lids and stir vigorously with large wooden spoons or forks to break up lumps. Replace lids, reduce heat further, and steam for 30-45 minutes until thick and cooked (no raw taste). Stir occasionally to prevent burning; add hot water if too dry. The pap should be firm and crumbly. Keep warm, covered. If cooking in batches, combine at the end.
For The Stewed Meat:
1.Brown the meat: In separate large pots or Dutch ovens (multiple recommended), heat the 20 tbsp (300 ml) oil over medium-high heat (divide oil). Add the 7.5 kg beef in batches to avoid overcrowding, fry until browned on all sides, about 8-10 minutes per batch. Remove to trays.
2. Sauté onions: In the same pots with drippings, add the 10 chopped onions. Fry for 5-7 minutes until soft and golden.
3. Make the stew base: Stir in the 10 packets beef and tomato soup powder and 5 litres water (divide across pots). Bring to a simmer.
4. Add vegetables and simmer: If using, add the 20 sliced potatoes and 20 sliced carrots. Return browned beef to pots. Bring to a boil, then reduce to low, cover, and simmer for 45-60 minutes (or longer for bulk) until beef is tender. Stir occasionally; add more water (up to 2-3 litres extra) if sauce thickens too much. Taste and adjust seasoning. The stew should be saucy and flavourful.
For The Roast Pumpkin:
1.Prep pumpkin: Preheat ovens to 200°C or use large baking trays in batches. Toss the pumpkin wedges with 20 tbsp (300 ml) olive oil, 1.25 tsp ground clove, 10 tsp cinnamon, 5 tsp nutmeg, 20 tbsp brown sugar, and 20 tsp salt in large bowls.
2.Roast: Spread evenly on baking sheets (lined with foil for ease). Roast for 30-45 minutes, turning halfway, until tender and caramelised. If using multiple ovens, rotate trays. Keep warm until serving.
For The Creamed Spinach:
1.Sauté base: In large pots, melt the 20 tbsp (300 g) butter over medium heat. Add the 10 chopped onions and 20 minced garlic cloves: fry for 5-7 minutes until softened.
2.Thicken: Stir in the 20 tbsp (150 g) flour; cook for 2 minutes, stirring constantly to avoid lumps.
3.Add spinach and cream: Gradually add the 6 kg chopped spinach in batches (it wilts quickly). Pour in the 2.5 litres cream or milk. Simmer for 10-15 minutes, stirring, until creamy and thickened. Season with salt, pepper, and nutmeg to taste (add gradually). If too thick, add water or milk.
For The Beetroot Salad:
1.Boil beetroots: If not pre-boiled, cook the 10 kg beetroots in large pots of boiling water for 45-60 minutes until tender. Drain, cool, peel, and grate or slice.
2.Mix salad: In large bowls, combine grated beetroot with 10 finely chopped onions, 10 minced garlic cloves, 15 tbsp Dijon mustard, 10 tbsp extra virgin olive oil 10 tbsp finely chopped fresh parsley and salt to taste. Mix well; adjust sweetness/tanginess. Chill for at least 30 minutes to meld flavours.
For The Green Salad (Coleslaw-Style):
1.Mix vegetables: In large bowls, combine the 5 shredded cabbage heads and 20 grated carrots.
2.Dress: Add 5 cups (1.25 litres) mayonnaise, 10 tbsp (150 ml) vinegar or lemon juice, and season with salt, pepper, and sugar to taste. Toss thoroughly until coated.
3.Chill: Refrigerate for at least 30 minutes for flavours to develop; stir before serving.
Serving:
1. Plate generously: A scoop of phuthu pap, a dishing spoonful of stewed meat, portions of roast pumpkin, creamed spinach, beetroot salad, and green salad. Enjoy!
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