Recipe by Natasha Maseko

by Tia

PREP TIME: 20 Minutes 

COOK TIME: 4 hours

SERVES: 8- 10


  • 2 tablespoon oil
  • salt and pepper to taste 
  • 2 tablespoons meat seasoning 
  • 1kg beef bones
  • 1 onion, chopped 
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 cup (60g) chopped celery stalks
  • 1 cup  (100g) chopped carrots 
  • 1 cup (100g)chopped leeks
  • 1 cup (100g) chopped baby marrow 
  • 1 tablespoon crushed garlic 
  • 1 tablespoon crushed ginger 
  • 1 tablespoon tomato paste 
  • 4 beef stock cubes dissolved in cups of boiling water
  • 6 bay leaves
  • 1 bundle of bouquet garni
  • 1 large sweet potato, skin on, chopped 
  • 1 can butter beans, rinsed
  • 1 can red kidney beans, rinsed 


  1. Season bones with salt, pepper and meat seasoning. Heat oil in a large pot over medium heat then fry bones until brown. Remove and set aside. 
  2. In the same pot, add onions and fry until soft. Then add curry powder, cumin, celery, carrots, leeks, baby marrow, garlic and ginger. Fry for a few minutes until veggies start to soften then add in tomato paste and return the browned bones back to the pot. Stir to combine. Pour in stock and add in bay leaves and bouquet garni then cover and simmer on  a low heat for 3 hours. After 3 hours add in sweet potatoes then simmer for another hour.
  3. Turn off the heat then add in the butter beans and red kidney beans. Cover and allow to sit on the warm stove for 10 minutes before serving. 

Serve hot, enjoy! 

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