Mixed Meat Sishebo: What Works and What Doesn’t

18 May 2016

While chicken, pork sausage and seafood work well in paella, there are a limited number of ways in which to mix a variety of meats to create a succulent and delicious Sishebo. The most important thing to remember is that you don’t want to contaminate the meat or compromise on the flavour of the meal.

While beef, lamb and pork are usually well-paired, chicken and pork or chicken and beef are two combinations that should be prepared with caution and if possible, avoided. When preparing meat, it is important to remember that meat contains microbes on the surface which are eliminated when cooked. Chicken, however, contains Salmonella in the meat and is only emolliated when cooked through. It is important to bear in mind that different guests prefer the meat prepared in a certain way – some prefer well done red meat while others prefer it pink and juicy – which means that cooking chicken with a medium-cooked steak can only lead to undercooked portions that lead to health risks.

However, when preparing a meal that requires a mixture of different meats, the best way in which to cook them is to keep them in categories – cook red meats together and keep poultry separate. If you are preparing chicken, be sure to cook it separately and add it to the dish before serving. Whether you’re preparing a beef sishebo, a seafood meal or a delightful chicken stew, be sure to double-check your recipes before adding a different type of meat to the mixture – the last thing that anyone would want is to compromise on the flavour. If you’re looking for simple recipes, be sure to take a look at the recipe for a Mixed Meat Sishebo below:


  • 500 g of beef stew meat
  • 500 g of lamb shoulder, cubed
  • 500 g of pork meat, cleaned and cubed
  • 2 Cloves of Garlic, peeled and chopped
  • 4 large carrots, diced
  • 4 large potatoes, peeled and diced
  • 2 large onions, sliced
  • 3 leeks, peeled, trimmed and sliced
  • 2 Tbsp. (30 ml) of Rajah Medium Curry Powder
  • 2 tsp. (10 ml) of Robertsons Mixed Herbs
  • 1 Knorrox Beef Stock Cube
  • 2 Tbsp. (30 ml) of Knorr Hearty Beef Stew with Rosemary Cook-In Sauce
  • Salt and pepper, to taste


  1. A day before you are required to prepare the stew, place the meat into a clean air-tight container. Cover the meat with salt and pepper, Robertsons Mixed Herbs, Rajah Curry Powder and garlic. Seal and let the meat marinade overnight.
  2. When you are ready to cook the meal, be sure to include enough cooking time for whatever side dish that you choose to prepare. Preheat your oven to 180°C.
  3. Layer the vegetables at the bottom of the pot and cover with the meat.
  4. Mix the stock cube in 1½ cup (375 ml) of water and pour over the meat. Add more water until semi-submerged.
  5. Cover your pot and place it into the oven. Leave the stew to cook for three hours.
  6. Once the mixture has thickened, stir and add the cook-in sauce. Let the stew cook for another 30 minutes.
  7. Remove and serve with your favourite side dish.

For more cooking tips and tricks, be sure to keep your eye on Sishebo’s kitchen tips here.

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