Ingredients:

Beef Ingredients:

• 1 Beef kneecap
• 1 White onion
• 12 Diced carrots
• 2 Peeled diced potatoes
• 2 Tablespoons crushed garlic
• Seasonings
• 1 White pepper to taste
• Kapana spice to taste
• 2 Beef cube
• 2 tablespoon tomato paste
• 2 tablespoon Worcestershire sauce



Traditional bread ingredients:

• 3 Cups bread flour
• Half cup sugar
• 2 tablespoons dry yeast
• 1 teaspoon salt
• 3 cups Lukewarm water

Method:

Beef kneecaps:

• 1.Add the kneecap to your pot and add 3× Cups of beef stock.
• 2. Add 1 tablespoon garlic and 1 tablespoon Kapana spice and cook on medium to high heat for 120 minutes or until soft and tender.
• 3.In a separate pot cook the vegetables carrots and potatoes. Do not overcook them. Once well nicely cookedwell-cooked strain the water using a strainer.
• 4. Add the veggies to the kneecap pot and now magic is about to happen add all the remaining seasonings: white pepper, garlic, tomato paste, onions, Kapana spice, Worcestershire sauce are added. Stir well to avoid crushing the potatoes.
• 5. Reduce heat allowing the ingredients to marry together.
• 6. Let it simmer for about 7 minutes.
• 7. Get ready to plate, serve and enjoy



Herero bread:

• 1.Mix all dry ingredients together in one bowl.
• 2. Use lukewarm water, add gradually to the dry ingredients and mix well. Knead your dough until you get a consistency that can form solid ball shapes.
• 3.Add oil to grab your baking tray.
• 4.Form round shape dough: a normal bread size pan would havefeed 3 bread rolls
• 5. Let it rise and double in size.
• 6.Preheat oven at 180 degrees.
• 7.Once risen bake at 180 bottom and top for 40 minutes
• 8. Use a fork or stick to see if it thoroughly cooks. Once if cooked remove and spread ghee.
• 9. Add (Omaze wozongombe) on top and place it back in the oven while switched off and keep warm.