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    Lamb stew

    The ultimate wintery stew! The secret ingredient in this wintery stew is spekboom, and lamb of course. Spekboom Spekboom, also called elephant bush, is an incredible succulent plant found in South Africa. This plant is a super plant as it is edible, of course that is why I put it in the stew, healthy – it contains vitamin C – the taste is a bit sourey and goes well with tomatoes, and it very good for the environment and the atmosphere. This plant is capable of taking big amounts of carbon dioxide and turn it into oxygen. This is exceptional as it can take massive amounts, more than the average…

  • Dinner,  Local food,  Lunch,  Recipes

    Delicious Bobotie recipe

    Bobotie is very popular local dish in south Africa. It’s a fruity mince dish from Southern Africa, for those of you who don’t know. Bobotie is always tasty, but this recipe is especially tasty. It worked out very well even though it was made very fast – we were really hungry! So here it is – a fast and easy but delicious Bobotie recipe with its perfect fruity and sweet flavours. Ingredients garlic clove, chopped 2 small yellow onions 2 carrots, finely chopped 400g beef mince 2 teaspoons madras curry or beef curry 1/2 teaspoon salt 1 teaspoon ground black pepper half a teaspoon ginger spice half a cup bread…

  • Pumpkin fritters
    Dinner,  Local food,  Recipes

    Pumpkin Fritters

    A South African favourite! Pumpkin fritters with cinnamon and sugar. Ingredients 1 and a half – 2 cups pumpkin(cut into pieces) 1 egg 1 and a half cups flour 1 teaspoon baking powder some salt 1 teaspoon sugar some oil cinnamon and sugar for serving Method Steam the pumpkin and mash it in a mixing bowl. Add the egg, salt, sugar, flour, baking powder and mix until smooth. Add spoonfuls of pumpkin mix into a medium-hot frying pan with some oil. Fry until brown on either side.   Serve hot with cinnamon and sugar.

  • Lentil bobotie
    Dinner,  Local food,  Recipes,  Veg

    Lentil Bobotie

    Delicious vegetarian bobotie! Ingredients 1 garlic clove 1 tsp cumin 1 tsp ground ginger 1 tsp coriander 1 tsp cinnamon 1 tsp salt 1 tsp black pepper 1  1/2 cups lentils 3 carrots 2 onions 1 small red and 1 small yellow/green pepper a head of cabbage olive oil 2 eggs 250 ml milk 3 bay leaves some fruit chutney to serve Method Heat the pan to high heat. Fry the spices in some olive oil for about 3 minutes. Cut the vegetables into small pieces. Add the onions and peppers and fry for a further 5 minutes, stirring occasionally and adding some more olive oil. Add the cabbage and…