Cape Town - Two Bonteheuwel women have written a cookbook to teach you how to make food like your granny used to make.
Florence “Flori” Schrikker, 62 and Kulsum Kamalie, 67, have put together 80 uniquely Cape recipes.
Kook Saam Kaaps offers recipes for things like viskop sop, ouvrou onder die kombers (kool frikadel) and homemade viskoekies.
The book will be launched at the Afrikaanse Taal en Kultuurvereniging (ATKV) Woordfees in Stellenbosch in March next year.
The women say the recipes are treasured family secrets that they learned at the apron strings of their moms and grandmothers.
Kulsum says: “Ja, its our simple recipes, made with our simple ingredients. Alles wat jou ma gemaak het in een boek.” (Everything your mom made in one book)
The two have appeared on Radio Sonder Grense’s Tjailatyd show with Amore Bekker, where they have been dishing out advice and recipes for years.
“People wanted guidance about life from us, I am humbled and happy to be able to help people make sense of this one life God has given us,” says Kulsum.
The book came about after the duo were “discovered” by Japie Gouws, CEO of ATKV, who heard them on radio.
Japie spoke to Tania de Kock of Lapa Publishers and told her: “Find these two ladies, they’ve got to put their magic in a book.”
Flori and Kulsum are both diabetic, and are members of the Bonteheuwel Diabetic Club.
Schrikker's left leg and three toes on her right foot have been amputated over the years.
She gets aroundon her electrical bike promoting healthy living and feeding the neighbourhood’s under-privileged.
Flori’s fish soup
Ingredients
1 snoek head
1 big onion, chopped
1 big potato, grated
1 big carrot, grated
2 t mixed herbs
1 litre water
Salt and pepper (to taste)
250 ml cream.
Place the snoek head, chopped onion and water in a pot.
Bring water to a boil.
Lower the heat and keep boiling for 15 minutes.
Pour out through a sieve and keep the liquid.
Add the grated potato, carrot and the mixed herbs to the liquid.
Bring the liquid to a boil again. Lower heat and keep boiling lightly until the vegetables are soft.
Flavour the soup to taste with salt and peper.
Add the cream and strain the pot (keeping the liquid).
Can be served with pieces of bread.
Daily Voice