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

Method

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