Cooking & Food Terms Explained | Woolworths TASTE Glossary

Xigugu

Katharine Pope — Fri, 20 Jan 2023 13:13:30 +0000

Xigugu is a paste made from ground roasted corn and peanuts, seasoned with salt and sugar. It’s a Tsonga-Shangaan traditional treat that’s particularly symbolic for malovolo (bride wealth) negotiations. It has a smoky, subtly sweet, peanutty, popcorn-y, and buttery flavour, a little like peanut brittle.

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Izingingila

Jess Spiro — Thu, 22 Jul 2021 09:58:41 +0000

Izingingila is the Zulu word for chicken gizzards

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Isinkwa sommbila

Jess Spiro — Thu, 22 Jul 2021 09:53:47 +0000

Isinkwa sommbila is a type of mielie (or corn) bread, traditional in Zulu heritage.

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Isijingi

Jess Spiro — Thu, 22 Jul 2021 09:49:58 +0000

Isijingi is a comforting porridge made from pumpkin.

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Uphuthu namasi

Jess Spiro — Thu, 22 Jul 2021 09:48:33 +0000

Uphuthu namasi is a popular Zulu recipe made from dry pap with sour milk, otherwise known as amasi.

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Uphuthu nekabishi

Jess Spiro — Thu, 22 Jul 2021 09:46:47 +0000

Uphuthu nekabishi is dry pap with cabbage stew, a simple recipe found commonly in Zulu culture.

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Istambu namathambo

Jess Spiro — Thu, 22 Jul 2021 09:45:08 +0000

Istambu namathambo is a Zulu heritage dish, comprising samp and bean with beef bones.

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Seven Colours

Jess Spiro — Mon, 17 May 2021 11:44:49 +0000

Seven Colours, or 7 Colours Sunday, is the name for a meal made up of rice, chicken or beef and an array of vegetables that are meant to make a rainbow of colour on the plate. The vegetables are often beetroot, pumpkin, cabbage, beans or a bean salad and potatoes.

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Pap

Jess Spiro — Mon, 17 May 2021 11:35:34 +0000

The general name for porridge made from mealie meal (or mielie meal), which is ground maize. Other names for it include: phuthu/phutu, isitshwala and mieliepap; boswa in Sepedi, sadza in Zimbabwean Shona, and ugali in Kenya.

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Mokhuse

Jess Spiro — Mon, 17 May 2021 11:23:56 +0000

“Mokhuse, the dried leaves of morogo (African or wild spinach, also known as cowpea), come from a group of edible leaves that includes amaranth, green bean and pumpkin leaves. My local veggie market always has fresh leaves, like morogo wa lephutsi (pumpkin) or morogo wa dinawa (beans), as well as leaves that have been dried (mokhuse). Dried leaves are common in rural areas, where they are grown at home, harvested in season and then dried so they will be available for the rest of the year.” – Liziwe Matloha.

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Umleqwa

Jess Spiro — Mon, 17 May 2021 11:18:17 +0000

‘Umleqwa’ is isiXhosa for ‘road runner’ chicken – a free-range bird that has spent its life foraging in gardens, fields and streets. Home-reared ‘hardbody’ chickens are different to supermarket birds – they are bigger and tougher, with strong bones, so they need a long cooking time, but the end result will be tender meat and a tasty gravy.” – Liziwe Matloha.

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Motogo wa ting

Jess Spiro — Mon, 17 May 2021 11:15:36 +0000

Ting refers to sour porridge, often made with mabele/ amabele (sorghum) meal. The sour characteristic comes from fermenting the mabele for 48 hours prior to making the porridge. Motogo refers to the consistency of the porridge, which is slightly thinner and more liquid.

To read more about mabele see amabele.

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