Some flavours are more than just food; they are memory. The soulful, earthy tang of traditional beer, shared from an ukhamba, is the taste of community, of celebration, and of home. It’s a flavour that connects us to our roots and to each other.
Now, imagine weaving that same sacred flavour into the food on your table. Cooking with umqombothi is a beautiful act of creativity—a way to honour our heritage with a delicious, modern twist. The beer’s complex character tenderises meat until it falls from the bone, gives a deep, hearty flavour to stews, and adds a moist, unforgettable richness to freshly baked bread.
Here are three recipes that bring the spirit of the ukhamba into the kitchen, celebrating the ingredients that have nourished us for generations.
1. Umqombothi Beer Bread
A dense, moist, and slightly sweet loaf that carries the unmistakable earthy flavour of traditional beer. It requires no kneading and is incredibly easy to make.
Ingredients:
- 3 cups Self-Raising Flour
- 1/3 cup Brown Sugar
- 1 tsp Salt
- 330ml of Umqombothi or traditional sorghum beer, at room temperature
- 1/4 cup Melted Butter, for brushing
Method:
- Preheat your oven to 180°C. Grease a standard loaf tin well.
- In a large bowl, whisk together the self-raising flour, brown sugar, and salt.
- Pour in the can of umqombothi. Using a wooden spoon or spatula, mix until just combined. The batter will be thick and sticky – do not overmix.
- Spoon the batter into the prepared loaf tin and spread it out evenly.
- Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
- Once out of the oven, immediately brush the top of the hot bread with the melted butter. This will create a soft, delicious crust.
- Let it cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Serve warm with butter or alongside a hearty stew.
2. Sorghum Beer-Marinated Short Ribs
The tangy character of the beer tenderises the meat beautifully, while the slow cooking creates a rich, fall-off-the-bone dish perfect for a special family meal.
Ingredients:
- 1.5 kg Beef Short Ribs
- 2 tbsp Olive Oil
- 2 Onions, chopped
- 3 cloves Garlic, minced
- 330ml Sorghum Beer or Umqombothi
- 1 cup Beef Broth
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 2 Carrots, roughly chopped
- 2 sprigs of fresh Rosemary or Thyme
- Salt and Black Pepper to taste
Method:
- Pat the short ribs dry and season generously with salt and pepper.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides. Do this in batches to avoid overcrowding the pot. Remove the ribs and set them aside.
- Reduce the heat to medium. Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for one minute.
- Pour in the sorghum beer to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
- Stir in the beef broth and Worcestershire sauce. Return the short ribs to the pot, along with the chopped carrots and rosemary/thyme sprigs.
- Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 2.5 to 3 hours, or until the meat is incredibly tender and falling off the bone.
- Serve hot with pap or samp.
3. Umqombothi Chicken Stew with Dumplings
A comforting, one-pot wonder where the beer adds a unique depth to the gravy, perfectly complemented by fluffy, steamed dumplings.
Ingredients:
- 8 Chicken Pieces (thighs and drumsticks work best)
- Salt and Pepper
- 2 tbsp Oil or Butter
- 1 large Onion, chopped
- 2 Carrots, sliced
- 2 Potatoes, cubed
- 1 can (330ml) Umqombothi
- 2 cups Chicken Broth
- 1 tsp dried Thyme
For the Dumplings:
- 1 cup All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 2 tbsp chopped fresh Parsley (optional)
- ½ cup Milk
Method:
- Season the chicken pieces with salt and pepper. In a large pot, heat the oil over medium-high heat and brown the chicken on all sides. Remove and set aside.
- In the same pot, add the onion and cook until soft. Add the carrots and potatoes and cook for 5 minutes.
- Pour in the umqombothi and chicken broth, add the thyme, and bring to a simmer.
- Return the chicken to the pot. Reduce the heat, cover, and let the stew simmer for 25-30 minutes.
- While the stew simmers, prepare the dumplings. In a bowl, mix the flour, baking powder, salt, and parsley. Gradually stir in the milk to form a soft dough.
- Uncover the stew. Drop spoonful’s of the dumpling dough onto the simmering stew. Do not crowd them.
- Cover the pot again and let it simmer for another 15-20 minutes without lifting the lid. The dumplings will steam and become light and fluffy.
- Serve immediately, ensuring everyone gets a piece of chicken, plenty of gravy, and a dumpling.