6th Bang!

Le Dombolo

Ingredients:

3 cups of flour

2T sugar

2 pinches of salt

1 sachet of yeast powder

3 cups of lukewarm water

Step 1:

Mix your dry ingredients in a bowl.

Step 2:

Slowly add in some lukewarm water and mix, using your hand

Step 3:

Continue to add in water as you knead your dough

IF THE MIXTURE IS TOO WET, ADD IN SOME FLOUR, IF IT IS TOO DRY, ADD IN SOME WATER

Step 4:

Butter the inside of metal bowl

Step 5:

Once your dough is ready, transfer it into the buttered bowl and spread it around until it is evenly placed inside the bowl

Step 6:

Set your bowl aside and allow for the dough to rise (Approx. 30 minutes)

Step 7:

Place a pot (one in which you can place the bowl) on the stove and bring some water to boiling point

Step 8:

Once your dough has risen, place the bowl inside your pot and seal it with a lid to boil for approx. 20 minutes

 KEEP AN EYE ON YOUR DOMBOLO WHILST IT IS BOILING

Step 9:

You will know if your dombolo is ready if. when you turn the bowl over, it pops right out.

WITH THE CONSIDERATION THAT THIS WAS MY FIRST TIME PREPARING A DOMBOLO, I CHEATED AND USED A CAKE TESTER TO DETERMINE IT'S READINESS. A FORK IS ALSO A GOOD UTENSIL FOR THIS KIND OF TEST

Step 10:

Allow for your dombolo to cool for 3 minutes and cut it into any shape and size of your choice.

Beef Dombolo Stew

(before you start, pre-heat your oven to 180 degrees celcius)

Ingredients:

2 x Pieces of steak (lamb cutlets are also suitable)
2 x Potatoes
1/2 a green pepper, red pepper and yellow pepper
Chopped Mushrooms
1/2 an Onion
1 Tomato
Portuguese Chicken Spice
Dried Parsley
Black pepper
Steak and Chops spice
2T Tomato Sauce
1/2 cup of water
Olive oil
1/4 of a Beer
Fresh Coriander
Fresh ginger
Fresh Garlic

Preparation of the stew

Step 1:

Chop up your meat portions and place them in a pan at a low heat to marinade. Marinade the meat with 1/4 beer, 2T tomato sauce, steak and chops spice, dried parsley, a pinch of salt and black pepper

Step 2:

Dice your potatoes, leaving the skin on (very nutritional). Place them in a baking dish, drizzle with olive oil and season with a pinch of salt and black pepper

 

Step 3:

Crush some fresh garlic, ginger, lemon zest (grated lemon peel) and coriander into a bowl

Step 4:

Chop your vegetables into a shape and size of your choice.
I chose to dice the peppers, Julienne the onions, wedge the tomatoes, grate the carrots and slice the mushrooms

 

Step 5:

Sautee your garlic, ginger, coriander, onions and mushrooms. Once these have started to cook, add some medium curry powder to your pot

Step 6:

Add your meat cutlets as well as your carrots and peppers to the pot and sautee. Add water if necessary, to brew your ingredients

Step 7:

Once your mixture is at a constant boil, add your wedged tomatoes to the pot. Pour in the excess marinade and stir continuously until it is mixed into your stew

 

YOUR POTATOES ARE IN THE OVEN, ONCE THEY ARE READY, YOU MAY REMOVE THEM AND ADD THEM TO YOUR POT.

Step 8:

Mix in all of your ingredients and allow for your stew to simmer at a low heat for approx. 12 minutes. Once your stew has thickened slightly and all the ingredients are settled, you may turn off your heat.

Beef Dombol' Wombol

(serve your meal warm)

Bon Appetit!

Queen Ipel of the *UNIVERSE*/GlassTableGirl x