Edition August 2025

This Women’s Month, Chef Lebo Phala shares a recipe of a hearty, plant-based dish made with slow-cooked ditloo (jugo beans) and a medley of vegetables, infused with fragrant spices.

“Ditloo are nutrient-dense legumes that were often used as a protein-rich meat substitute in African households. This dish not only honours indigenous ingredients but also promotes plant-forward, wholesome eating rooted in 
tradition and sustainability,” she explained.

Ingredients:

• 2 cups ditloo (jugo beans), soaked overnight.
• 6 – 8 baby potatoes, halved.
• ½ each red, yellow and green pepper, chopped.
• 1 cup mushrooms, sliced.
• 2 carrots, diced. 
• 1 onion, chopped. 
• 1 cup Brussels sprouts, halved. 
• 2 teaspoons masala spice. 
• 1 tablespoon curry paste. 
• 2 cloves garlic, crushed. 
• 1 teaspoon fresh ginger, grated. 
• 2 tablespoon oil (sunflower or vegetable oil). 
• 1 teaspoon ground cumin. 
• 1 teaspoon ground coriander. 
• Salt, to taste. 
• Water, as needed.

Method:

• Cook ditloo: Place pre-soaked beans in a large pot, cover with water, and bring to a gentle boil. Simmer on medium heat with the lid on until completely softened (about one hour). Drain and set aside.
• Sauté the vegetables: In a saucepan, heat oil over medium heat. Add onion, red/yellow/green peppers, carrots, mushrooms, baby potatoes, and Brussels sprouts. Sauté gently for 8 to 10 minutes until slightly tender.
• Add aromatics and spices: Stir in garlic, ginger, masala spice, cumin, coriander, and curry paste. Continue sautéing until the mixture is fragrant and onions are soft and golden.
• Combine and simmer: Add the cooked beans to the vegetable mix. Stir well, add a bit of water if needed for consistency, and let simmer for 10 to 15 minutes. Season with salt to taste and serve hot.

Tips:

• You will need a large pot for boiling beans, a saucepan or deep pan for sautéing and mixing vegetables, a wooden spoon or spatula, knife and chopping bort, garlic press or grater for garlic and ginger
• The meal can serve six people. It takes about 20 minutes to prepare, and one hour and 30 minutes to cook.

Serving suggestions:

• Serve with warm phuthu, basmati rice, or steamed dumplings.
• Garnish with fresh coriander or a squeeze of lemon juice for extra brightness.

About the Chef: 

Chef Lebo Phala was born and bred in Mohlaletse Village in Ga Sekhukhune, Limpopo. She holds a Diploma In Food Preparation and Cooking from Capsicum Culinary Studio. 

She is the founder and Executive Chef at HL Culinary, a brand that curates fine dining experiences rooted in indigenous African cuisine. She is also a professional photographer, videographer and a visionary who is passionate about women empowerment and promoting African heritage and culture.

For more information about HL Culinary, you can email: lebo@hlculinary.com or follow them on Instagram: 
@hlculinary_experince.