What the world actually cooks

Name a dish.

Name: Umncweba
Total time: 45 min
Yield: Serves 4
Cuisine: South Africa
Ingredients: 500 g firm white fish (e.g., hake); 2 medium onion, sliced; 3 large tomatoes, chopped; 2 medium potatoes, cubed; 2 carrots, sliced; 1 green bell pepper, chopped; 3 cloves garlic, minced; 2 tbsp cooking oil; 250 ml fish stock or water; 1 tsp salt; ½ tsp black pepper; 1 tsp curry powder; 1 small chili pepper, optional, chopped

Its ingredients rise out of the pile.

Try

South Africa45 minServes 4cooked before

Umncweba

Ingredients13

firm white fish (e.g., hake)500 g
onion, sliced2 medium
tomatoes, chopped3 large
potatoes, cubed2 medium
carrots, sliced2
green bell pepper, chopped1
garlic, minced3 cloves
cooking oil2 tbsp
fish stock or water250 ml
salt1 tsp
black pepper½ tsp
curry powder1 tsp
chili pepper, optional, chopped1 small

seafoodvegetableotherspice & sauce

Method

Heat the oil in a large pot over medium heat and sauté the sliced onions until translucent, about 3 minutes.
Add the minced garlic and curry powder, stirring for 1 minute until fragrant.
Stir in the chopped tomatoes, bell pepper, carrots, and potatoes; cook for 5 minutes, allowing the vegetables to soften slightly.
Pour in the fish stock (or water), season with salt and black pepper, and bring the mixture to a gentle boil.
Reduce the heat to low, add the fish pieces, and simmer gently for 10‑12 minutes until the fish is cooked through and the vegetables are tender.
If using, add the chopped chili and adjust seasoning if needed; let the stew simmer for another 2 minutes.
Serve the Umncweba hot with traditional pap, rice, or bread on the side.