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South African

Chakalaka recipes

Chickpea chakalaka

30 minutes

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Avo coleslaw

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Boerewors-stuffed flatbreads

45 minutes

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Cabbage-and-potato fritters

20 minutes

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30 minutes

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20 minutes

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Savoury rice-stuffed chicken

1 hour 15 minutes

Our Xhosa table: 10 dishes for the perfect celebration menu

TASTE’s Khanya Mzongwana and chef Ayanda Matomela both grew up in Port Elizabeth, with the...

South African

Tripe and ujeqe

3 hours

Offal recipes

Gizzards

40 minutes

South African

Ushatini

30 minutes

Ushatini

By Mogau Seshoene

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
1 large onion, finely chopped
2 t garlic, minced
1 T curry powder
6 tomatoes, peeled and grated
sea salt and freshly ground black pepper, to taste
2 t sugar
2 t basil, minced (optional)

Method

1. Heat the oil in a pan and sauté the onion until translucent.

2. Add the garlic and curry powder and cook until the onion is soft. Add the tomatoes and simmer for 10 minutes. Season to taste with the salt, pepper and sugar.

3. Cook for a further 20 minutes until reduced and thick, then stir in the herbs.

Cook's note: We call this tomato and onion sauce ‘gravy’. It’s the best accompaniment to pap and braai vleis.

Find more South Africa recipes here.

Spinach lasagne

Durban fish curry

Hot-and-sour soup

Chickpea chakalaka

Avo coleslaw

Boerewors-stuffed flatbreads

Cabbage-and-potato fritters

Pork sausage kebabs

Snoek tacos

Gemmer (ginger beer)

Savoury rice-stuffed chicken

Our Xhosa table: 10 dishes for the perfect celebration menu

Tripe and ujeqe

Gizzards

Ushatini

Ushatini

Ingredients

Method