Women’s Day recipes

Published Aug 6, 2016

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To commemorate Women’s Day, Angela Day reviews the local cookbook Eating Traditional Food For Good Health.

SORGHUM FLAPJACKS

Makes 10

1½ cups of fine sorghum meal

1 tsp bicarbonate of soda

1 tsp brown sugar

pinch of salt

1 egg

2 tbsp melted butter

1 cup Amasi (soured milk)

 

Combine all the ingredients in one bowl and the wet ingredients in another. Mix the wet into the dry.

Lightly grease a frying pan and heat to a medium heat.

Drop spoonfuls of batter into the pan. When bubbles form on the visible top side and the mixture no longer looks runny, turn the flapjack and cook through (about 3 minutes for each side).

Make sure to cook the first side for 3 minutes, because if you try to flip the flapjacks before then, they will crack in the middle.

 

CLASSIC BEEF TSHOTLHO

Serves 10

2kg bone in beef shin

4 cups water

pinch of salt

1 onion, finely chopped

 

Put the shin, water and salt (if you need more water to cover, use it) in a deep pot.

Bring to the boil and then reduce the heat and let the pot simmer gently until the meat is very soft (at least5 hours).

After 2 hours, add the chopped onion.

After 5 hours almost all the water will have been absorbed, the onion dissolved into the stock and the meat will be falling off the bone.

Remove the bones from the pot and shred the meat with a fork or pound it into shredded pieces with a potato masher or a wooden spoon.

Put the shredded meat and any remaining liquid back onto the heat and cook until all the liquid has evaporated and the meat has then browned in its own oils.

 

MODERNISED TSHIDZIMBA

Serves 8

½ cup dried sugar beans

1 cup samp

1 teaspoon salt

½ cup raw peanuts

1 onion, finely chopped

3 garlic cloves, finely chopped

2 tbsp olive oil

salt and pepper

1 tbsp butter

2 tbsp parsley

1 cup oven-roasted cherry tomatoes

½ caramelised red onion, to garnish

 

Rinse the beans and samp separately and then soak in separate bowls overnight. Drain and discard the water.

Place the beans and samp in a pot, add 1.5 litres of water and bring to the boil. Reduce the heat and simmer for 3 hours.

Add more water if necessary. Do not allow the samp and beans to stick to the pot for lack of water.

Roast the peanuts in a frying pan or at 180°C in the oven until golden brown. Saut the onion and garlic in the olive oil.

Drain and rinse the cooked beans and samp. Add the onion and garlic mixture, and the roasted peanuts, to the beans and samp. Mix well.

Season to taste and stir in the butter and parsley.

Serve warm, topped with the oven-roasted tomatoes and caramelised onion.

 

LIGHTER 'JOHN 14' COLESLAW

Serves 4

juice of 1 lime

¼ cup plain yoghurt

½ tsp wasabi paste

1 garlic clove, crushed

1 tsp honey

2 tbsp apple cider vinegar

salt and pepper

1 cup finely sliced green cabbage

1 cup finely sliced red cabbage

1 tbsp finely chopped red onion

1 handful coriander leaves, roughly chopped

2 tbsp sesame seeds

Combine the lime juice, yoghurt, wasabi, garlic, honey and salt and pepperto taste into a dressingand toss it into the cabbage, onion and coriander leaves.

Garnish with sesame seeds.

NOTE: Across South Africa, coleslaw is referred to as John 14 because, just like this chapter in the Bible, the salad is always present at important ceremonies.

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