4 Comforting Winter Meals That Warm You From the Inside Out

BY TSHEGOFATSO MALATSI
Jul 12
4 min read

Every year like clockwork four seasons are on rotation, when one ends another one begins. Out of the four, there is one season in particular that will have you wanting nothing but a warm comforting and hearty meal that tastes good and will keep you warm. That season is winter, sometimes it can be cold and unforgiving. What better way to help you through those cold days and nights than by indulging in delicious hearty meals that will leave you full and warm.

Whether you're feeding meat-eaters or those who prefer to skip it, these four hearty meals have something for everyone. From rich stews to comforting soups, you’ll find dishes that satisfy every appetite.

1. Samp and Lamb Stew Recipe

What you will need

For the samp:

2 cups samp and beans mix (or plain samp if you prefer)
Water (for soaking and boiling)
1 tsp salt
1 tbsp butter (optional)

For the lamb stew:

800g lamb (stewing pieces)
2 tbsp oil
1 large onion, chopped
2 cloves garlic, minced
1 tsp ginger
2 carrots, sliced
1 green pepper, chopped
2 medium tomatoes, grated or finely chopped
1 tbsp tomato paste
2 beef or lamb stock cubes
1 tsp paprika
1 tsp curry powder (mild or hot)
1 tsp thyme
Salt and pepper
3 cups water (add more if needed)
Fresh coriander or parsley for garnish (optional)

Method

Step 1: Prepare the Samp

Rinse the samp and beans mix under cold water.
Soak overnight or use the quick method: Boil for 5 minutes, then let sit in the hot water for 1 hour.
Drain, add fresh water and a pinch of salt, and cook on low heat until soft and fluffy (about 1.5-2 hours).
Add butter at the end for extra flavour (optional). Set aside.

Step 2: Make the Lamb Stew

Heat oil in a large pot. Brown the lamb pieces in batches to seal in flavour. Remove and set aside.
In the same pot, fry the onion until golden.
Add garlic, ginger, paprika, curry powder, and thyme. Sauté for 1-2 minutes.
Add the carrots and green pepper, stir through.
Return lamb to the pot. Add the grated tomatoes, tomato paste, stock cubes, salt, and pepper.
Pour in water to cover the meat. Bring to a boil, then reduce heat to low.
Simmer for 1.5-2 hours, until lamb is tender and the gravy is rich. Add more water if needed to prevent sticking.
Taste and adjust seasoning. Garnish with chopped parsley or coriander if you like.

2. Creamy Pumpkin Soup

What you will need:

2 tbsp oil or butter
1 medium onion, chopped
2 cloves garlic, minced
1 tsp fresh grated ginger (optional)
1 kg pumpkin, peeled and cubed
1 carrot, chopped
1 stock cube (vegetable or chicken)
3-4 cups water or stock
½ cup fresh cream or ideal milk
Salt and pepper
Chopped parsley for garnish (optional)

Method

Sauté Base Flavours Heat oil or butter in a large pot over medium heat. Sauté onion until soft and slightly golden.
Add Aromatics Add garlic, ginger. Stir for 1-2 minutes until fragrant.
Cook Veggies Add the pumpkin and carrot. Mix well to coat with the flavours.
Add Liquid Crumble in the stock cube and pour in just enough water or stock to cover the veggies. Bring to a boil.
Simmer Reduce heat, cover, and simmer for 20-25 minutes, or until the pumpkin and potato are soft.
Blend Use a stick blender or normal blender (in batches) to puree the soup until smooth and creamy.
Stir in the cream or Ideal milk. Heat gently but don’t boil. Taste and adjust salt and pepper.
Serve Hot Garnish with parsley or a swirl of cream

3. Beef Stew with Dombolo (Dumplings)

What you will need

Beef Stew

800g beef stew pieces (stewing pieces)
2 tbsp oil
1 onion, chopped
2 cloves garlic, minced
1 tsp ginger
2 carrots, sliced
2 potatoes, cubed
1 green pepper, chopped
2 medium tomatoes, grated or chopped
1 tbsp tomato paste
2 beef stock cubes
1 tsp curry powder or paprika
1 tsp dried thyme
Salt and black pepper to taste
3-4 cups water

Dombolo (Dumplings)

2 cups cake flour
2 tsp baking powder
½ tsp salt
1 tbsp sugar
1 tbsp butter or margarine
¾ – 1 cup warm water

Method

Step 1: Cook the Beef Stew

Heat oil in a large pot. Brown the beef in batches and remove.
In the same pot, fry the onion until soft. Add garlic, ginger, and spices.
Add the carrots, potatoes, and green pepper. Stir through.
Return beef to the pot. Add tomatoes, tomato paste, and stock cubes.
Pour in enough water to cover the meat and veg. Bring to a boil.
Reduce to low heat, cover, and simmer for 1½–2 hours or until the meat is tender and the gravy is rich. Top up with water as needed.

Step 2: Prepare the Dumplings

In a bowl, mix flour, baking powder, salt, and sugar.
Rub in the butter with your fingers until crumbly.
Slowly add warm water, mixing until you have a soft, kneadable dough.
Divide into 6–8 round dumplings.

Step 3: Steam the Dumplings

Once the stew is thick and nearly ready, place dumplings on top of the stew (don’t submerge them).
Cover with a tight-fitting lid. If your lid is loose, wrap it with a clean cloth to trap steam.
Steam the dumplings for 25-30 minutes on low heat. Do not open the lid while steaming!
When ready, the dumplings will be soft and cooked through.