Sea salt and black pepper Archives

Broccoli recipes

Tenderstem® broccoli tart

25–30 minutes

Great value

Warm orzo salad

15 minutes

Meatballs recipes

Ostrich frikkadels with gochujang and yoghurt dip

10 minutes

Air-fryer recipes

Maple roast brinjal

45 minutes

South African

Morogo

15 minutes

Bread recipes

Sweetcorn flatbread

30 minutes

Nut recipes

Isjingi

30 minutes

Aliums

Tempura spring onions with ibhisto

20 minutes

Berry recipes

Kombucha-beetroot and strawberry salad

Tart recipes

Baked falafel tart

40 minutes

Salad recipes

Sorghum tabbouleh

15 minutes

Vegetarian recipes

Cassava and plantain chips

15 minutes

Cassava and plantain chips

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 15 minutes

Ingredients

200 g cassava root, peeled and cut into thick chips
2 plantains, peeled and cut into thick chips
oil, for frying
mayonnaise, for dipping

For the boerewors spice, mix:

1 t ground coriander
1⁄2 t ground allspice
1⁄2 t ground nutmeg
sea salt and freshly ground black pepper, to taste
1 t dried mixed herbs
1 t Spanish smoked paprika
1 t brown sugar

Method

1. Cut away any woody bits from the cassava until you just have the crunchy
middle of the root. Boil in salted water for 20 minutes, or until the chips are cooked through but still firm.

2. Heat the oil in a saucepan and fry the cassava and plantain until golden brown and crispy, about 5 minutes on a medium-high heat.

3. Generously sprinkle the boerewors spice onto the chips and serve with the mayonnaise or other dipping sauce.

For more vegetarian recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

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Tenderstem® broccoli tart

Warm orzo salad

Ostrich frikkadels with gochujang and yoghurt dip

Maple roast brinjal

Morogo

Sweetcorn flatbread

Isjingi

Tempura spring onions with ibhisto

Kombucha-beetroot and strawberry salad

Baked falafel tart

Sorghum tabbouleh

Cassava and plantain chips

Cassava and plantain chips

Ingredients

Method