STEP 1: PREPARE THE STEW
• Heat the olive oil and margarine in a large pot over medium heat.
• Add the onion, leek, and celery, and sauté for 5 minutes until soft.
• Stir in the garlic and cook for another minute.
• Sprinkle in the flour and stir well to coat the vegetables. Cook for 2 minutes.
• Pour in the white wine (if using) and allow it to cook down for 1-2 minutes.
• Gradually add the Benny or vegetable stock, stirring continuously to prevent lumps.
• Add the pearl barley, thyme, bay leaves, and rosemary.
• Stir in the carrots, parsnips, potato, and swede, season generously with salt and pepper, and bring to a gentle simmer.
• Cover and cook for 45-50 minutes until the vegetables and barley are tender.

STEP 2: MAKE THE DOMBOLO (DUMPLINGS)
• In a large bowl, mix the flour, salt, dried herbs, and yeast.
• Gradually add the warm water, stirring to form a soft dough.
• Knead the dough lightly for 5 minutes until smooth.
• Cover and let it rise in a warm place for 30 minutes or until doubled in size.

STEP 3: COOK THE DOMBOLO
OPTION 1: STEAMED SEPARATELY (TRADITIONAL DOMBOLO METHOD)
• Grease empty KOO 410g tins or dombolo molds.
• Divide the dough into equal portions and place them inside the greased tins.
• Cover the tins with foil and place in a large pot with a few centimetres of simmering water.
• Cover the pot with a lid and steam for 30-35 minutes until the dombolo is cooked through and fluffy.

OPTION 2: COOKED ON TOP OF THE STEW
• Once the stew has simmered for 50 minutes, uncover it and bring it to a gentle boil.
• Drop spoonfuls of the dombolo dough directly onto the surface of the stew.
• Cover and let it steam for 25-30 minutes, without opening the lid, until the dumplings are puffed up and cooked through.

TO SERVE
• Remove the bay leaves and herb sprigs from the stew.
• Serve hot with the fluffy dombolo on the side or directly on top of the stew.
This dish is the perfect winter warmer, combining traditional South African flavours with a modern, herb-infused twist!

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