Isonka SaMzansi Stew

Isonka SaMzansi Stew

Dombolo or Dumplings? Embracing our differences through a shared dish.

Isonka SaMzansi Stew


  • 30 ml Garlic PERi-PERi sauce
  • 250 ml Flour
  • 7 ml Dried Thyme
  • 2 ml Salt
  • 2 ml Pepper
  • 1000 g Oxtail pieces
  • 30 ml Canola oil
  • 15 ml Butter
  • 2 units Onions, thinly sliced
  • 2 units Cloves garlic, crushed
  • 90 ml Tomato paste
  • 15 ml Sugar
  • 8 units Small potatoes, peeled
  • 500 ml Beef stock
  • 500 ml Red wine
  • 250 ml Flour
  • 25 ml Baking powder
  • 2 ml Salt
  • 30 ml Butter
  • 125 ml Milk
Isonka SaMzansi Stew



Oxtail stew: Mix the flour with the Garlic Peri-Peri sauce, thyme and seasoning. Coat the oxtail with the flour mixture. Heat the oil and butter in a pan and seal the meat until slightly golden. Add the onion and garlic and cook for 5 minutes until soft. Stir in the tomato paste and sugar and cook for 5 minutes. Cover with beef stock, add the potatoes and bring to the boil. Simmer for 2 hours, or until soft and the gravy has thickened.


Dumplings: To make the dumplings, mix the dry ingredients together, then rub in the butter.Add the milk and knead to form a dough. Divide into 10 portions and shape into balls. Drop the dumplings on top of the stew, cover and cook over a low heat for 1015 minutes.

Serving Suggestions

Serve hot

Garlic PERi-PERi sauce

Garlic PERi-PERi sauce

Garlic is many things, but it isn’t subtle. Just like this sauce, a blend of PERi-PERi (African Bird's Eye Chilli) with its sweet waves of garlicky goodness. If you’re on a first date, pour this on both your plates. You’ll thank us later.

Isonka SaMzansi Stew

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