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Sheet pasta with ibhisto

30 minutes

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25 minutes

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25 minutes

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Gnocchi with tomato-vodka sauce

20 minutes

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Cacio e pepe umngqusho

2 hours

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Boerewors ciabatta strata

35–40 minutes

Grana Padano arancini with pistachio pesto and prosciutto

1 hour

Beans recipes

Green ribollita soup and truffle oil

20 minutes

Italian recipes

Octopus and sautéed spinach

40–60 minutes

Cheese recipes

’Nduja arancini

35 minutes

Sauce recipes

Ripe banana peel chutney

40 minutes

Ripe banana peel chutney

Serves Makes 200 g

Difficulty Easy

Prep Time 15 minutes, plus 1 hour’s soaking time

Cooking Time 40 minutes

Ingredients

6 ripe banana peels
2 T coconut oil
2 onions, peeled and finely diced
2 green chillies, thinly sliced
2 t salt
1 clove garlic, finely chopped
1 t mustard seeds
2 T curry powder
1 star anise
1 t fennel seeds
1 stick cinnamon
150 g brown sugar
1 ripe banana, chopped
2 cups orange juice

Method

1. Submerge the banana peels in cold water for 1 hour, changing the water twice. Drain the water.

2. Transfer the peels to a saucepan, add 3 cups fresh water and bring to a boil. Simmer for 5 minutes, then drain and allow to cool. Once cooled, roughly dice the peels into small pieces.

3. Heat the coconut oil in a large saucepan over a medium heat. Add the onions, chillies and salt. Cook for 5 minutes, stirring occasionally. Add the garlic and fry for 3 minutes.

4. Stir in the mustard seeds, curry powder, star anise, fennel, cinnamon, sugar, banana peels and chopped banana. Cook for 10 minutes or until slightly caramelised.

5. Add the orange juice and simmer for 30 minutes, or until thickened.

6. Transfer into sterilised jars and store in the fridge for up to 2 weeks.

Find more source recipes here

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

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Sheet pasta with ibhisto

Salcicce all’uva

Ricotta gnudi

Pizza ai quattro formaggi

Gnocchi with tomato-vodka sauce

Cacio e pepe umngqusho

Boerewors ciabatta strata

Grana Padano arancini with pistachio pesto and prosciutto

Green ribollita soup and truffle oil

Octopus and sautéed spinach

’Nduja arancini

Ripe banana peel chutney

Ripe banana peel chutney

Ingredients

Method