Khanya Mzongwana, Author at Woolworths TASTE

Breakfast recipes

Boerewors ciabatta strata

35–40 minutes

Boards and

Flapjack cheese platter

25 minutes

We learnt how to perfectly cook fish in Salsify’s kitchen with chef Ryan Cole

Sauce recipes

Stone fruit ketchup

30 minutes

Sauce recipes

Ripe banana peel chutney

40 minutes

Duck recipes

Duck fat aïoli with thyme

20 minutes

Snack recipes

Egusi seed butter

10 minutes

Carrot recipes

Carrot-and-orange tahini

15 minutes

Corn recipes

Burnt sweetcorn sauce

30 minutes

Chicken recipes

Chicken feet

30 minutes

Curry recipes

Salomie with chicken curry

30 minutes

Maize meal

Tomato bisque pap

1 hour

Tomato bisque pap

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

4 T extra virgin olive oil
1 carrot, peeled and diced
1 stick celery, peeled and diced
1 onion, peeled and diced
4 cloves garlic, finely chopped
1 bouquet garni (1 sprig each thyme, bay leaf, sage and rosemary tied in a bundle)
2 x 400 g cans whole peeled tomatoes
1 litre vegetable stock
sea salt and freshly ground black pepper, to taste
1 T brown sugar
450 g maize meal
1⁄4 cup Woolworths hard cheese, grated

Method

1. Heat the oil in a large saucepan. Fry the carrot, celery and onion until the onion is translucent, then add the garlic. Fry for a further minute and add the bouquet garni.

2. Add the tomatoes and crush with a wooden spoon. Pour in the stock, then season and add the sugar. Simmer for 10 minutes, then blend with a stick blender until smooth.

3. Whisk in the maize meal and mix vigorously to prevent lumps from forming. Reduce the heat to low and cover. Cook for 20 minutes, stirring often to prevent the pap from catching.

Find more tomato recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Recipes & Articles by Khanya Mzongwana

Boerewors ciabatta strata

Flapjack cheese platter

We learnt how to perfectly cook fish in Salsify’s kitchen with chef Ryan Cole

Stone fruit ketchup

Ripe banana peel chutney

Duck fat aïoli with thyme

Egusi seed butter

Carrot-and-orange tahini

Burnt sweetcorn sauce

Chicken feet

Salomie with chicken curry

Tomato bisque pap

Tomato bisque pap

Ingredients

Method