If I were his World Cup Chef: Steven Pienaar (South Africa)

This story is #5 of 32, in my new "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 countries going to the World Cup in South Africa this summer. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, please find grocery shopping tips at end of recipe.

The Republic of South Africa, host of the 2010 World Cup, is one country I was anxious to explore for this series. My muse Steven Pienaar, is their national team’s midfield maestro. It has been pure joy and pleasure to virtually meet this Johannesburg native.

Few girls can resist a man who is typically described as electrifying, and having limitless energy and an indomitable spirit! I was very intrigued by he-who-inspires-accolades like, When he’s on, Bafana Bafana* know they’re in business. (*The Boys The Boys = the name of the team.)

Slight in stature - 5’9”, 127 pounds - he’s even known as The Mighty Peanut.

Ooooh, a food note. This Chef loves cosmic winks!

To say this amazing young man of 28 came from humble beginnings, is an understatement. Raised by a single mother, he grew up in a neighborhood once called a death zone where the Devil is busy. He has spoken candidly about having grown up dodging bullets, gang violence, and racism.

With his mother’s influence, he has found comfort and strength in his devotion to Christianity. His undershirt reads, God is Great and, he believes angels guide him on the pitch.

When I meet him one day, I’ll have to remember to ask if those angels are the ones wearing his red shoes. As on-field endorsements for adidas on occasion, he wears bright yellow, pink, or lime boots. With good humor.

His national pride makes him quite the ambassador for his homeland. As a child, he danced with joy when Nelson Mandela was freed (20 years ago this last February), then again later in life when he learned South Africa was awarded hosting privileges for the 2010 World Cup. His country has come a long way.

While he knows there is still unrest in Africa, he believes that the World Cup is an opportunity for healing to begin. He loves that the world is coming to South Africa. He has said, For a few weeks, at least, I think people will forget their problems, forget the civil wars and have a smile on their face. He believes sports can be that powerful, and that national pride and passion can help continue the peace process beyond the mid-July Final.

He first won my heart when I read what he misses most when he leaves South Africa (as in, to play professionally over the years for Holland, then Germany, now England). Besides his family, his baby (daughter Skyla), and the weather, it’s the food.

It was delicious fun to discover that their cuisine has borrowed vast global influences. Waves of immigration from British to Indian to Afrikaner (Dutch/German/French; Charlize Theron’s ancestry), brought their respective slaves who were from Malaysia, Southeast Asia, and Portuguese Mozambique. Prized ribs of beef were traditionally offered to chiefs of villages. Maize (corn) porridge is a favorite, so are vegetables like pumpkin. My spicy-rubbed short ribs over polenta with savory roasted chunks of yellow squash, ought to qualify as a contender.

If I were his World Cup Chef, yes, I’d know that his mama would be right there in the kitchen, stirring up family magic. Still, if I prepared something familiar with my own touch and pure intention, maybe it couldn’t not warm his heart and spirit. Maybe with his first taste, only a rivalry of World Cup smiles ~ his, mine, mama's ~ would contend for the greatest.

African-spiced Short Ribs over Polenta with Yellow Squash, for Steven Pienaar

3 to 4 lbs boneless beef short ribs, cut in pieces
Spicy dry rub for meat/chops/steak (i.e., NoMU African rub)
1/4 lb. bacon, diced
Two large onions, thinly sliced
Extra-virgin olive oil
Dry red wine, ideally South African variety
Cooked soft polenta**
Roasted butternut or banana squash cubes**

Generously rub short rib pieces with dry spice blend. In deep, oven-proof skillet or casserole dish over medium flame, cook bacon dice and onion and until just soft; remove from pan. Heat olive oil in skillet, brown meat on all sides, then remove from pan. Deglaze pan with generous pour of red wine, scraping up brown bits. Return meat with bacon and onions to pan. Add more wine to cover meat pieces, and cook in low oven (300F) for about 90 minutes. Serve ribs over soft polenta with roasted squash. Yields 4 servings.

**To prepare squash and polenta while meat is cooking:
Preheat oven to 400F, and coat large shallow baking dish with cooking spray. Toss and coat 4 cups peeled butternut or banana squash cubes well, with olive oil and a little NoMU blend. Arrange in single layer and roast for 25 minutes until cubes are soft and lightly browned.

About 10 minutes before serving time, bring 4 cups water to a rolling boil in large saucepan. Add 1 1/3 cup dry polenta gradually in thin stream, stirring constantly. Continue to stir until polenta is soft and creamy, about 5-7 minutes. You may cook it longer if you desire more creaminess. When ready, polenta will resemble Cream of Wheat cooked cereal.

Where to shop ~ for specialty ingredients and pantry staples, I love Monsieur Marcel; for produce, Farm Fresh and Farm Boy Produce; for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks; for meats, Huntington Meats.