Category Archives: Stews

Umngqusho – Samp, Boerie and Bean Stew

Samp, Boerie and Bean Stew


  • 500g Boerewors, cooked and sliced
  • 1 cup Sugar Beans
  • 30ml Sunflower Oil
  • 2 ½ cups Samp
  • 1 Onion, finely diced
  • 1 Green Pepper, finely diced
  • 1 tin Tomatoes, chopped & peeled
  • 2 tsp. Garlic, crushed
  • 8 cups Water
  • 2 tbsp. Vegetable Stock Powder
  • 3 tbsp. Butter
  • 1 Beef Stock Cube
  • 1 tsp. Vegetable Spice, to taste


  1. Add the samp and beans to a large bowl, cover with a generous layer of hot tap water and leave to soak overnight or for +- 4 hours. Drain off water.
  2. In your #12 Best Duty Bake Pot add the drained beans, 8 cups of water and the vegetable stock powder. Simmer with the lid on at 100°C for +-4 hours, or until the beans are soft.
  3. In your #8 Chef Supreme Casserole, heat oil and fry the onion, green pepper and garlic. Stir in the tomatoes, water and the beef stock cube. Allow to simmer until creamy adding a little extra water if necessary.
  4. Add the cooked samp and beans, along with the butter. Combine lightly using your wooden spoon. Season with salt and the vegetable spice to taste.
  5. Stir through the sliced boerewors and serve!

Chicken Curry

Chicken Curry | Best Duty Recipes


  • 2 tbsp. Unsalted butter
  • 2 tbsp. Vegetable oil
  • 1 tbsp. Curry powder
  • 1 tbsp. Ground coriander
  • 1 tbsp. Ground cumin
  • 1 tsp. Cayenne pepper, or to taste
  • 2 whole Cinnamon sticks
  • 1 medium Onion, chopped finely
  • 1 tbsp. Grated fresh ginger
  • 4 cloves Garlic, minced
  • 1 kg Chicken pieces, preferably thighs, drumsticks and wings
  • 2 medium Tomatoes, chopped
  • 1 tbsp. Tomato paste
  • 2 medium Potatoes, peeled and diced
  • 1 medium Rutabaga, peeled and diced
  • 1 cup Chicken stock
  • 1 sprig Curry leaves
  • Kosher salt, to taste
  • Fresh coriander leaves, for garnish, optional
  • Cooked basmati rice, for serving, optional


  1. In a No.9 Chef Supreme Casserole, over low heat melt butter and add vegetable oil.
  2. Add in curry powder, coriander, ground cumin, cayenne pepper, and cinnamon sticks. Leave to cook for 1 minute, while stirring frequently.
  3. Turn the heat to medium and add onion, ginger and garlic. Leave to cook for about 3 minutes, while stirring occasionally.
  4. Turn heat to high, add the chicken pieces and stir making sure all the spices and onions are covering the chicken. Cook for 5 minutes.
  5. Add in the chopped tomatoes and tomato puree. Give the casserole a good stir.
  6. Gently throw in diced potatoes, rutabaga, chicken stock and curry leaves. Allow the casserole to simmer on medium-low heat for about 30 minutes. Stir occasionally until the chicken is cooked through and the vegetables are tender. You can adjust the seasoning with a bit of salt, if needed.
  7. Serve garnished with coriander leaves and basmati rice rice, if preferred. Enjoy!

Lamb and Sweet Potato Stew

Lamb and Sweet Potato Stew | Best Duty


  • 2 tbsp. Sunflower oil
  • 1 kg Lamb neck fillet, diced
  • 2 Large onions, sliced
  • 4 Celery sticks, sliced
  • 1 Garlic clove, crushed
  • 1 tbsp. Cumin powder
  • 1 tbsp. Medium curry powder
  • 450 ml lamb/beef stock
  • 1x 400 g Tin chopped tomatoes
  • 1 tbsp. Tomato paste
  • 2 tbsp. Chutney
  • 1x 400 g Tin haricot beans, drained and rinsed
  • 2 Large sweet potatoes, peeled and cubed
  • Salt and pepper, to taste



    1. Preheat the oven to 160°C
    2. In Chef Supreme Oval Roaster, heat half of the oil and fry the lamb over high heat, until overall golden brown.
    3. Add the remaining oil to the same roaster and fry the onions, celery and garlic. Add the spices, stir and leave to fry for a few minutes. Add the stock, tomatoes, tomato paste and the mango chutney. Bring the roaster to boil, stirring, then add salt and pepper. Stir for a few more minutes, cover with a lid and transfer to the oven. Leave the roaster to cook for about an hour.
    4. Remove the roaster from the oven and put the pan back on the stove. Gently add the beans and sweet potatoes. Bring to boil, cover the pan again and return to the oven. Leave to simmer for a further 45 minutes or until the lamb is tender. Serve hot with rice!

    Braised Beef


    • 1.5kg beef
    • 2 tbsp vegetable oil
    • salt and freshly ground black pepper
    • 1 large onion (sliced)
    • 4 cloves garlic (minced)
    • 3 cups either beer, wine or beef stock
    • 2 to 4 sprigs fresh herbs (rosemary or thyme)


    1. Heat the oven to 180ºC. Brush each piece of beef with the oil, the sprinkle generously with salt and pepper.
    2. In a Chef Supreme Casserole heat the oil over medium high heat. Add the beef in one layer, leaving room between each and working in batches if necessary.
    3. Sear the beef without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides.
    4. Turn the heat down to medium, add the onion and garlic around the browned beef. Let the onions cook until they soften.
    5. Add the beer, wine, or beef stock and bring to a simmer.
    6. After it comes to a simmer, add the herb sprigs. Cover and place in the oven.
    7. .Braise in the oven until the meat is very tender and pulling away from the bone. ( 2 to 2 1/2 hours.)
    8. When the meat is done, rest in a Chef Supreme Casserolewith lid for 20 minutes before serving.
    9. Add the vinegar, and stir until the crystalized sugar dissolves.
    10. Optional serve with mashed or roast potatoes.Optional serve with mashed or roast potatoes.
    11. Add mushrooms for extra flavour if desired.

    Butter Chicken


      For the chicken and marinade:

    • 1kg boneless, skinless chicken breasts cut in cubes
    • 2 tbsp lemon juice
    • 2 garlic cloves (minced)
    • 1 tbsp garam masala
    • 1 tsp salt
    • For the Sauce:

    • 1⁄4 cup vegetable oil
    • 2 1⁄2 cups chopped onion
    • 2 tbsp garlic (chopped)
    • 2 tbsp garam masala
    • 2 tsp paprika
    • 1⁄4 tsp cinnamon
    • salt to taste
    • 2 cups diced canned tomatoes
    • 3⁄4 cup full cream
    • 2 tbsp butter
    • Chopped cilantro to garnish (optional)


      For the Marinade:

    1. Combine all ingredients in a zip-top bag or shallow baking dish, massaging the
      marinade into the chicken. Let stand at room temperature while you prepare the

      For the Sauce:

    1. In a Chef Supreme Casserole heat the oil over medium heat. Add onions and
      slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy
      or browning quickly.
    2. Add garlic and cook until fragrant. Stir in garam masala, paprika, cinnamon and
      salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and
      carefully puree using an immersion blender.
    3. Return sauce to a Chef Supreme Casserole and bring to a simmer. Remove
      chicken from marinade and add it to the sauce (discarding remaining marinade).
      Cover, and simmer over medium-low heat until cooked through, about 12 minutes.
      (A gentle simmer is required to gently cook the breasts so they don’t become
      tough, and you don’t want to overcook them.)
    4. Stir in butter, taste and add more salt to taste. Serve sprinkled with cilantro and
      rice or naan bread if desired.

    Tasty Recipes for Your Supreme Casseroles

    Best Duty Blog | Tasty Recipes for Your Supreme Casseroles

    Although stews and other casseroles are great in winter, you can still put your Supreme Casseroles to use during the warmer months as well. The great thing about casseroles and stews is that they are very easy to make dishes with cooking, that can be done in the oven with minimal effort. You can often make the entire dish in your casserole, saving you time, effort and a sink full of dishes. In this article, we share some of the recipes you can try in your Supreme Casseroles.

    Recipes for Supreme Casseroles

    Here are our top recipes to try in Best Duty Supreme Casseroles.

    Chicken and rice casserole

    You don’t have to cook anything separately in this recipe – not even the rice. Add uncooked rice, onion, broth, spices, and chicken thighs along with melted butter, and cook in the oven until the rice is fluffy and the chicken is tender. You can season this however you wish, adding creamy soup mix instead of classic broth. Another great Chicken casserole that you can make is Garlic & ginger caramel chicken thighs, that you will find on our Recipe page.

    Beef & vegetable stew

    This hearty, traditional stew is always a winner. Braised beef is slow-cooked in a thick, rich gravy, along with vegetables such as carrot, beans, onion and celery. The good thing about this dish is that you can choose any veggies you have around. It is especially great as a dinner dish, prepared early so that it has time to cook. Have a look at our delicious Braised Beef Recipe with a downloadable PDF available to you.

    Creamy seafood stew

    This stew uses frozen seafood mix, making it quick and easy for dinner. A creamy sauce using crème fraîche, white wine, chicken stock and a bit of cornflour to thicken ensures a smooth taste. Garlic, onion and celery add even more flavour. This dish cooks up in a fairly short time.

    Vegetarian Moussaka

    This casserole is packed with flavour. Green lentils, tomato, onion and garlic are layered with sliced eggplant, with layers of bechamel sauce and a topping of parmesan. It is great for dinner and lunch and makes tasty leftovers for next-day meals. 
    These are just a few ideas on what to make in your dish. You will find a range of Supreme Casseroles in the Best Duty store, helping you make the perfect casserole every time.