Dressed in a black top, skirt and matching necklace and earrings – she has a weakness for the latter accessory and loves to shop for them – a bubbly and enthusiastic Mimi arrived at the Angela Day Kitchen with her boyfriend Thabo Ndlovu.
With a warm smile, he quickly mentions that he has tagged along as the “taste tester”. He, of course likes to eat and enjoys her food.
Mimi learned to cook by watching her mom. Although she doesn’t have much time to spend in the kitchen because of her hectic work schedule, she has a few favourite dishes she likes to cook.
I learn later that Mimi’s ultimate comfort food is a McDonald’s McFlurry with double Oreos.
Asked what her favourite dishes are, she says: “I love any dish that has meat in it.”
But, she adds, pap was something that she never liked. “Growing up I could never understand why it was served with every meal.”
She prefers and loves food like couscous, finding the ingredient easy and quick to prepare, as well as enjoying its ability to accommodate versatile flavours.
Mimi studied drama at Pretoria University and seven years ago went straight onto being part of the 7de Laan series.
1 packet of cocktail pork sausages
250g streaky bacon
1-2 avocado pears, peeled and sliced
Wrap each sausage in a piece of bacon and secure with a tooth pick. Place the wrapped sausages in a roasting pan which has been lined with foil.
Place in the oven at 200°C for 15-20 minutes until the bacon is crispy and golden. Remove and drain on paper towel to remove excess fat. Serve with slices of avocado pear.
1 onion, chopped
10ml chopped garlic
10ml ground cumin
10ml ground coriander
500g cubed lamb
½ green pepper, seeded and diced
½ red pepper, seeded and diced
½ yellow pepper, seeded and diced
375ml lamb or beef stock
salt and pepper
60ml chopped coriander
Heat the oil and fry the onion and garlic until soft. Add the spices and cook for a few seconds.
Stir in the lamb and cook until coated with the spices.
Add the peppers, stock and seasoning and simmer for 2 hours until the lamb is tender.
Top up with extra liquid if necessary. Stir in the coriander just before serving.
COUSCOUS WITH PEPPERS
375ml hot chicken stock
30ml chopped coriander
Heat the oil and fry the onion until soft. Add the peppers and fry for a minute. Remove from the heat.
In the meantime, pour the boiling stock over the couscous. Cover and set aside for 2 minutes.
Fluff with a fork and mix in the peppers, coriander and seasoning to taste.
Serve with the curry.
WAFFLES WITH STRAWBERRIES AND CUSTARD
2 eggs, separated
500ml sifted flour
15ml baking powder
80g butter, melted
250g strawberries, sliced
custard for serving
Beat the egg whites until stiff but not dry. In a jug combine the yolks and milk .
Sift the flour, baking powder, salt and sugar into a bowl. Add the milk to the dry ingredients together with the melted butter. Mix just long enough to moisten the dry ingredients, and then fold in the beaten egg whites.
Bake spoonfuls in a hot waffle iron, which has been greased, for three or four minutes, until golden brown.
Serve warm with strawberries and custard.