Mealting Pot

Lamb Bredie

WHAT YOU NEED

For a serving of 8

4 cans of whole, peeled tomatoes (240g each)

6 white onions

8 cloves of garlic

3 star anis

1 cinnamon stick (split in two)

6 pieces of dry chili

5 stalks of fresh marjoram (alt: oregano), or 1 tablespoon of dried marjoram

2 tablespoons of fluid honey

1 and a half tablespoons of balsamic vinegar

1/2 a cup of oil

20 pieces of lamb

salt and pepper to taste

PREPARATION

First, you should flavour the oil. So, warm it in a heavy pot and gently fry the garlic, star anis, chili and cinnamon for 5-10 minutes. Remove these and set aside.

Turn the heat up a little and brown the pieces of lamb. When they are browned, put the pieces in a bowl. Reduce the heat again and gently fry the onions until opaque. Add the marjoram to the onions and stir.

(Pre-heat the oven at 180º C)

Stir in the garlic, star anis, chili and cinnamon, and add the tomatoes, balsamic vinegar and honey. Then, add the lamb and make sure that as much of it is submerged in the sauce.

Cover the pot and put it in the oven. Cook for 4 hours. When the meat is very tender, your bredie is ready to serve.

SAMP AND BEANS (Isitambu) ZULU STYLE

WHAT YOU NEED

For a serving of 5

3 cups of samp (i.e., dried, dehusked maize kernels or hominy) to 2 cup of sugar beans

1 large onion

1/2 a green, red and yellow bell pepper

2 bay leaves

2 tablespoons of tomato purée

1 tablespoon each of garlic powder, ground red and black pepper and onion powder

1 tablespoon of curry powder

salt to taste

(Optional)

Include 500g of cubed beef

1 beef stock cube or 1 tablespoon of beef seasoning

PREPARATION

Soak the samp and beans overnight.

When you’re ready to start cooking them, rinse and transfer into a large pot. Add water and salt, cover and boil the samp and beans for 45 minutes at medium heat. Check that the water does not dry up. If it does, top it up with warm water. (Optional: After this time, add your beef). Cover and boil at medium heat for a further 1,5 hours. Again, ensure that there is always enough water. When the samp, beans and beef are tender, cook to allow the remaining water to dry up. Remove from heat and set aside.

In a separate pot, fry the onion and bell peppers together at a low heat, adding the spice blend. Add the tomato purée and cook gently, adding a little water. After ± 10 minutes cooking time, stir this into the samp, beans and beef. Cover and cook at a low heat, stirring intermittently for 30 minutes. The samp and beans should be soft and the meat should fall apart easily.

GITHERI 

WHAT YOU NEED

For a serving of 6-8

1kg beans (you can use kidney, pinto or rosecoco beans)

5 ears of maize/corn

2 onions

2 tomatoes

1 beef stock cube

1 tablespoon of oil

PREPARATION

Soak the beans overnight. This will greatly reduce the cooking time. In this case, rinse the beans and put it together with maize kernels in a pot. Cook at a high temperature until both are soft. Add the oil and then the onions and cook for a few minutes before including the tomatoes. Crumble in the beef stock and add salt (if desired). Cook for 10 more minutes and serve.

PILI PILI 

WHAT YOU NEED

4 tomatoes

2 small onions

2 cloves of garlic

2 tablespoons of olive oil

1/2 a lime

3 very hot chilies

PREPARATION

Cut the tomatoes, chili, garlic and onion into large chunks. Squeeze some lime over this. Put these together and blend with a cup of water.

In a non-stick pot, add the olive oil and when this is warm, add the blended mix.

BAKED BANANA OATMEAL #Breakfast

PILAU KENYAN STYLE

WHAT YOU NEED

For a serving of 4-6

2 onions

4 cloves of garlic

4 teaspoons of cumin seeds

2 teaspoons of cardamon

1/4 teaspoon of cloves

1/4 teaspoon of black pepper

2 teaspoons of garam masala

2 beef stock cubes

3 tablespoons of cooking oil

salt to taste

3 medium-sized potatoes (optional)

500g beef

750g rice

PREPARATION

Chop onions and set aside. Peel the garlic and put it into a mortar. Add some salt and then pound into a pulp. Cut the beef into small cubes. Peel potatoes.

In a non-stick pot, add the oil and when this is warm, add the onions and cubed beef. After briefly frying the beef, add a bit of water and attend to the other preparations.

Heat the cumin seeds and cardamon in a pan before putting them into the grinder. When the spices are ground, separate the husks where necessary. Mix the finely ground cumin, cardamon, cloves, garam masala and black pepper together before adding it to the frying beef. Sprinkle in your stock. Stir and add enough water for the amount of rice. Add the potatoes. Stir so that it is all mixed well, before covering. Cook on medium heat for ± 20 minutes. Check once or twice and turn your wooden spoon through the rice once. Stirring more will make the rice mushy.

Once the rice is cooked, the meal is ready to serve.

BEANS AND PLANTAIN 

INGREDIENTS

For a serving of 4-6

BEANS

4 medium tomatoes

1 large onion (chopped)

1 clove of pressed garlic

100ml red palm oil or vegetable oil

2 chillies (optional)

Salt to taste (± 1 seasoning cube)

1 teaspoon of ground ginger

500g black-eyed peas or red beans

PLANTAIN

4 very ripe plantains

Vegetable oil (for deep frying)

Some salt and/or pepper

PREPARATION

BEANS: Wash and soak beans in cold water for 1 hour. Then, in a large pot and using 2 litres of water, boil your beans. The pot should be partially closed. After ± 5 minutes, reduce the heat and simmer the beans for ± 1,5 hours, or until they are soft (mushy even). If more water is needed during the boil, add only boiling water to it. When the beans have cooked, drain them in a colander and set aside.

In another pot, heat the oil and add the onions, garlic, chillies and ginger. After ± 3 minutes, stir in the mashed tomatoes and add your salt and pepper and/or seasoning cube. Add water and cook for ± 10 minutes before stirring in the beans. Cook, stirring intermittently for 15 more minutes. Now they are ready for serving.

PLANTAIN: Cut both ends and cut through skin length-wise. Peel. Cut into diagonal pieces. Season with a bit of salt and pepper (optional). Heat oil and when it is hot, fry the plantain pieces. Toss them occasionally to ensure all are cooked. When they are all brown, remove and drain in kitchen paper. Serve.

Roasted pepper with goats' cheese  #vegetarian

Ingredients

50g/1¾oz wholegrain long-grain rice

1 red and 1 yellow pepper

low-calorie cooking spray

1 small onion, thinly sliced

1 courgette, diced

75g/2½oz cherry tomatoes, halved

2 garlic cloves, crushed

1 tsp ground cumin

1 tsp ground coriander

20g/¾oz toasted flaked almonds

½ orange, zest only, finely grated

3 heaped tbsp roughly chopped fresh flat leaf parsley (or coriander)

100g/3½oz mild goats' cheese, rind removed and cheese cut into chunks

salt and freshly ground black pepper

Method

Preheat the oven to 200C/400F/Gas 6. Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain.

Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray (cut a sliver from the base if necessary to help them sit flat). Bake for 15 minutes.

Spray a frying pan with cooking spray and cook the onion and courgette over a medium heat, stirring regularly, for 4-5 minutes, or until softened and lightly browned.

Add the tomatoes, garlic, cumin and coriander and cook for a minute, stirring constantly. Tip into a large heatproof bowl and stir in the almonds and orange zest.

Add the rice and parsley and season with a little salt and lots of pepper. Mix together.

Fill the peppers with the rice mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.

JOLLOF RICE 

INGREDIENTS

For a serving of 4 – 6

6 large tomatoes

4 large onions

6 cloves of pressed garlic

2 chillies (optional)

2 tablespoons of tomato paste

vegetable oil

500g of beef, chicken or lamb (alt: mixed vegetables)

800g long grain rice

1,5 litres of water or stock (± 1 stock cube, depending on how much meat is used)

1 teaspoon each of ground white and black pepper

PREPARATION

Put tomatoes into the blender and set aside. Then, in a non-stick pot, fry pre-cooked meat in oil. When these have browned, remove and set aside.

Add onions and fry until soft before adding garlic and blended tomatoes. Add meat stock and/or stock cube(s), tomato paste, ground white and black pepper and stir. Remember to season strongly because rice will later be added to this sauce.

Cook for ± 10 minutes on medium heat before adding rice. Stir and mix well before covering. Cook on low heat for ± 20 minutes. Add vegetables and mix well. Add about 1 cup more of water and continue to cook on low heat until rice is done. 

KACHUMBARI #vegetarian

WHAT YOU NEED

For a serving of 2-4

2 large tomatoes

1 onion

1/2 a lime

3/4 of an avocado

PREPARATION

Slice the tomatoes in relatively thick pieces and place in a serving bowl.

Slice the onion and place in a separate bowl. Rinse and add the salt before massaging it into the rings. Add the onion to the tomatoes.

Cut your avocado into small cubes and add to the mix.

KONTOMIRE

INGREDIENTS

For a serving of 4-6

4 large tomatoes (diced)

1 large onion (chopped)

2 cloves of pressed garlic

1 teaspoon of freshly-grated ginger

2 chillies (optional)

2 seasoning cubes (±a spoon of dried shrimp powder)

4 tablespoons of vegetable/palm oil

500g of smoked fish (alt: beef, mutton, pork included with the fish)

400g spinach or cocoyam leaves

500ml of water

300g egusi powder (if available)

PREPARATION

Heat oil in a pot and add chopped onions. When they start to brown, add your chilli, ginger, tomatoes and garlic. Add the shrimp powder here with the water and reduce heat. (At this point, if you have egusi, add it to the mix. Prior to adding the egusi, you should have mixed the powder with ±250ml of water and a teaspoon of salt, and mixed until thick and creamy). These should cook for about 10 minutes.

Then, add the smoked fish and stir. After about 5 minutes, put in the spinach/cocoyam leaves and mix gently but well. Cook at a low heat for 10 more minutes (or until the greens are done).

BOBOTJIE

WHAT YOU NEED

For a serving of 4-6 people

500g minced beef

1 onion

1 clove of garlic

a small handful of coriander

3 bay leaves

50ml of olive oil

2 teaspoons of smooth apricot jam

4 eggs

500ml of milk

3 slices of white bread

black pepper and salt to taste

spices

1 teaspoon of ground cumin

1 teaspoon of turmeric

2 teaspoons of curry powder

½ a teaspoon of ground cinnamon

PREPARATION

Remove the edges off the white bread before cutting it into small pieces and placing them in a bowl. Add 450ml of the milk to the chopped bread and let it soak.

Next, fry the onions and garlic in the oil on medium heat. Stir intermittently so that neither burns. When the onions and garlic start to soften and brown, add your spices, leaving the curry powder out, and continue stirring. Once they have been mixed in properly, add the minced meat.

When the mince has browned, add the black pepper and salt, followed by the apricot jam. Mix together and let it cook on a lower heat. In the meantime, using the back of a spoon, press on the pieces of bread which have been soaking in the milk. Pour out any excess milk before mashing the bread into a pulp. Add the bread mix to the minced meat preparation and stir. Let it cook for a few minutes more on low heat before adding the coriander. Mix again and turn off the heat.

[Pre-heat your oven now by switching it on to 200º C]

Put the curry powder into a bowl and crack your eggs into it. Add the remaining (±50ml) milk and mix.

Transfer the minced meat preparation into a baking dish. Pour the egg mix over it and, using a fork, disturb the layers a little, in order to let some of the egg mix reach the bottom of the dish. Place the bay leaves on top, pressing them slightly – not completely – into the egg layer.

Place your dish into the oven and bake for 15 minutes after which time it is ready to serve.

PILAU KENYAN STYLE

INGREDIENTS

WHAT YOU NEED

For a serving of 4-6

2 onions

4 cloves of garlic

4 teaspoons of cumin seeds

2 teaspoons of cardamon

1/4 teaspoon of cloves

1/4 teaspoon of black pepper

2 teaspoons of garam masala

2 beef stock cubes

3 tablespoons of cooking oil

salt to taste

3 medium-sized potatoes (optional)

500g beef

750g rice

PREPARATION

Chop onions and set aside. Peel the garlic and put it into a mortar. Add some salt and then pound into a pulp. Cut the beef into small cubes. Peel potatoes.

In a non-stick pot, add the oil and when this is warm, add the onions and cubed beef. After briefly frying the beef, add a bit of water and attend to the other preparations.

Heat the cumin seeds and cardamon in a pan before putting them into the grinder. When the spices are ground, separate the husks where necessary. Mix the finely ground cumin, cardamon, cloves, garam masala and black pepper together before adding it to the frying beef. Sprinkle in your stock. Stir and add enough water for the amount of rice. Add the potatoes. Stir so that it is all mixed well, before covering. Cook on medium heat for ± 20 minutes. Check once or twice and turn your wooden spoon through the rice once. Stirring more will make the rice mushy.

BEANS AND PLANTAIN

WHAT YOU NEED

For a serving of 4-6

BEANS

4 medium tomatoes

1 large onion (chopped)

1 clove of pressed garlic

100ml red palm oil or vegetable oil

2 chillies (optional)

Salt to taste (± 1 seasoning cube)

1 teaspoon of ground ginger

500g black-eyed peas or red beans

PLANTAIN

4 very ripe plantains

Vegetable oil (for deep frying)

Some salt and/or pepper

PREPARATION

BEANS: Wash and soak beans in cold water for 1 hour. Then, in a large pot and using 2 litres of water, boil your beans. The pot should be partially closed. After ± 5 minutes, reduce the heat and simmer the beans for ± 1,5 hours, or until they are soft (mushy even). If more water is needed during the boil, add only boiling water to it. When the beans have cooked, drain them in a colander and set aside.

In another pot, heat the oil and add the onions, garlic, chillies and ginger. After ± 3 minutes, stir in the mashed tomatoes and add your salt and pepper and/or seasoning cube. Add water and cook for ± 10 minutes before stirring in the beans. Cook, stirring intermittently for 15 more minutes. Now they are ready for serving.

KONTOMIRE

INGREDIENTS

For a serving of 4-6

·         4 large tomatoes (diced)

·         1 large onion (chopped)

·         2 cloves of pressed garlic

·         1 teaspoon of freshly-grated ginger

·         2 chillies (optional)

·         2 seasoning cubes (±a spoon of dried shrimp powder)

·         4 tablespoons of vegetable/palm oil

·         500g of smoked fish (alt: beef, mutton, pork included with the fish)

·         400g spinach or cocoyam leaves

·         500ml of water

·         300g egusi powder (if available)

PREPARATION

Heat oil in a pot and add chopped onions. When they start to brown, add your chilli, ginger, tomatoes and garlic. Add the shrimp powder here with the water and reduce heat. (At this point, if you have egusi, add it to the mix. Prior to adding the egusi, you should have mixed the powder with ±250ml of water and a teaspoon of salt, and mixed until thick and creamy). These should cook for about 10 minutes.

Then, add the smoked fish and stir. After about 5 minutes, put in the spinach/cocoyam leaves and mix gently but well. Cook at a low heat for 10 more minutes (or until the greens are done).

SUKUMA WIKI

WHAT YOU NEED

For a serving of 4

1 onion

500g sukuma wiki (alt: spinach or kale)

salt to taste

PREPARATION

Wash and chop the greens in rough strips.

On a medium flame, heat some oil in a pot and add your onion. When the onions have softened a bit, add the greens and stir. Season with salt and mix.