medium onion Archives

Beans recipes

Ethiopian platter: tikil gomen (Ethiopian cabbage) and kik alicha (Ethiopian split pea stew)

20 minutes

Atchar recipes

Atchar fried rice

12 minutes

Fish recipes

Fish in potato latke crust

20 minutes

Afternoon tea

Sweetcorn-and-maize meal cake (lagan)

40 minutes

Sauce recipes

Sour peach hot sauce

30 minutes

Brinjal recipes

Brinjal stew

25 minutes

Beans recipes

Spiced black-eyed pea fritters

15 minutes

Dinners under

Yiayia’s yemista (Greek stuffed tomatoes, peppers and squash)

2 hours and 15 minutes

South African

Amanqina (trotters)

3 hours

Chicken recipes

Pofdas with butter chicken filling

20 minutes

Beans recipes

Green samp with veggies

2½ hours

Sauce recipes

Pineapple rind hot sauce

30 minutes

Pineapple rind hot sauce

Serves Makes 250 g

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

3 pineapples, peeled
3 cups water
2 T brown sugar
200 g bird’s-eye chillies
4 cloves garlic
1 medium onion, roughly chopped
3 large tomatoes, peeled and roughly chopped
1 t Spanish smoked paprika
sea salt and freshly ground black pepper, to taste
4 T canola oil

Method

1. Place the pineapple peels, water and sugar in a medium-sized saucepan. Bring to a rolling boil and cook for 10 minutes. Strain and discard the pineapple peels.

2. Place the remaining ingredients except the oil in a blender with the pineapple water. Blend until smooth.

3. Heat the oil in a saucepan. Pour the mixture into the pan and simmer for 25 minutes, stirring often, until slightly reduced.

4. Check the seasoning and adjust if necessary. Pour into sterilised jars and refrigerate for up to 2–3 weeks.

Cook’s note: Freeze the pineapple to use in a smoothie later, or grill with chicken thighs and serve with the sauce.

Find more source recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa

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Ethiopian platter: tikil gomen (Ethiopian cabbage) and kik alicha (Ethiopian split pea stew)

Atchar fried rice

Fish in potato latke crust

Sweetcorn-and-maize meal cake (lagan)

Sour peach hot sauce

Brinjal stew

Spiced black-eyed pea fritters

Yiayia’s yemista (Greek stuffed tomatoes, peppers and squash)

Amanqina (trotters)

Pofdas with butter chicken filling

Green samp with veggies

Pineapple rind hot sauce

Pineapple rind hot sauce

Ingredients

Method