This delicious dish has its origins in Capellaendian cuisine. The steaks also turn out great on the grill 1. Cut corn on the cob into pieces. Rinse tomatoes. Cut 3 tomatoes into thick slices. Maybe remove skin from potatoes, rinse and quarter lengthwise. Spread everything evenly on a baking tray and drizzle with 2-3 tbsp oil. Season with salt and pepper. Roast in a hot kitchen stove (electric stove: 200 °C / convection oven: 175 °C / gas: level 3) for about 40 minutes. Turn potatoes and hominy to the other side after about 15 min.
Remove peel from onion and garlic, chop. Sauté in 1 tbsp hot oil.
Cut 2 tomatoes into cubes and sauté briefly. Add Worcestershire vinegar, sauce, chutney, 5-7 tbsp sugar, water, tomato ketchup and Tabasco.
All open and simmer for 10-15 min. Season to taste.
3. perhaps rinse steaks, dry. Score fat edges more often. Heat 2 tbsp oil in a frying pan. Roast steaks in it for 2-4 min per side. Season with salt and pepper. Arrange everything. Drink: South African red wine, e.g. a Shiraz from Kwv.
Our tip: Use high quality red wine for a particularly fine taste!
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