Chef Sibu Nyembe shares his recipe for this timeless classic. He slices it over a colourful summer salad and serves it with a fluffy slice of toasted dumpling (idombolo).
- 1 ox tongue
- 3 bay leaves
- 1 onion
- 1 clove
- 3 stalks of celery
- Salt & pepper (to season)
- 6 litres of water
- 10 ml olive oil
- Wash tongue thoroughly. Then season with salt and pepper and set aside.
- In a large pot, heat oil. Sauté onion for five minutes.
- Add garlic and celery with a tablespoon of water and steam until soft.
- Place the tongue in stock pot for 3-4 hours and cover with water.
- Chill and slice.
- 125g cake flour
- 5ml salt
- 15ml sugar
- 250ml lukewarm water
- 80g yeast
- Pinch of turmeric
- 1 whole Capsicum pepper, chopped
- In a mixing bowl, sift together flour, salt, sugar, instant yeast and turmeric.
- Make a hole in the centre of your flour and pour lukewarm water.
- Knead for at least 5 minutes to form a soft pliable dough.
- Leave to prove for 10-15 minutes.
- Knead again for 5 minutes and add the chopped capsicum pepper.
- Lay the dough in an oiled tray or bowl.
- Heat up water in a large pot and steam for 30 minutes. Test with a skewer to see if cooked. If it comes out clean, it is ready.
- Remove from plate. Cool down, slice and toast to desired consistency and serve with salad.