IDUBHAYI/SOPHI YOMBHONA OMTSHA NAMATHAMBO EGUSHA (BEAN AND CORN SOUP WITH LAMB BONES)

Ingredients

For the Idubhayi

• 2 cups of speckled sugar beans
• 2 cups of uncooked mealie kernels
• 4 litres of water
• beef stock cube
• pinch of salt to taste
• 25g holsum
• 1 large carrot diced
• 1 large potato diced
• 1 onion finely chopped

For the lamb bones

• 1 packet of lamb bones (you can use beef)
• 1 onion chopped
• 1 teaspoon crushed garlic
• 1 beef stock cube
• salt and pepper to taste
• barbeque spice
• curry powder
• 2 teaspoons Worcestershire sauce
• 2 teaspoons of chutney
• 4 bay leaves
• sprig of rosemary
• sprig of thyme
• oil for frying

Method

1. Add beans in a deep pot, followed by 2 litres of cold water. Bring to the boil. You will will gradually add the other 2 litres of water until everything has softened. Add the mealie kernels and continue to boil for another hour.
2. Once your beans and mealies have softened, add the diced carrot, potato, onion, stock cube, salt and pepper and holsum.
3. Lamb’s bones: in a hot pot on medium heat, add about a tablespoon or 2 of oil. Once warm, add your washed bones, and fry until brown.
4. Remove bones from the pot and set aside. Add in your onion, fry until translucent. Add garlic, herbs and spices. Cook out the spices for a minute or two.
5. Add the bones back to the pot with spices and onions, mix well together. Gradually add water to loosen the spice and bones mixture. Add the Worcestershire sauce and chutney. Cook on low heat for about 40 minutes or until golden brown.
6. Add the cooked bone mixture to your Sophu pot, cover and simmer for about 15 to 20 minutes. Serve hot and enjoy.