Side Servings Archives

Atchar recipes

Amagwinya with atchar

20 minutes

Aliums

Tempura spring onions with ibhisto

20 minutes

Hanukkah recipes

Unleavened matzah

30 minutes

Easter recipes

Twice-cooked roast potatoes in tomato salsa

1 1⁄2 hours

Easter recipes

Crunchita with chilli crisp

Salad recipes

Chunky cabbage salad

Easter recipes

Roasted red peppers with Hollandaise

30 minutes

Five-ingredient recipes

Canned pea salad

Citrus recipes

Wild greens salad

Cheese recipes

Provoleta

Afternoon tea

Ma’s yellada

15-20 minutes

Cake recipes

Ma’s steamed mielie cake

1 ½ hours

Ma’s steamed mielie cake

Serves 16

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 ½ hours

Ingredients

250 g butter, plus extra for serving
250 g sugar
1 t vanilla extract
4 large free-range eggs
½ cup milk
8 cobs sweetcorn, grated
240 g flour, sifted
2 t baking powder

Method

1. Cream together the butter, sugar and vanilla until light and fluffy. Beat in the eggs one at a time until well combined.

2. Add the milk and grated corn and mix until well combined.

3. Mix in the flour and baking powder.

4. Pour the batter into a 22 cm lined round baking tin that fits into a large saucepan. Cover with foil.

5. Place the baking dish on a trivet inside the saucepan. Pour water into the bottom of the pan, making sure the water does not touch the baking dish.

6. Place the lid on the pot and steam over medium heat for 1 ½ hours, or until cooked through. Serve hot with butter.

Find more cake recipes here.

Videography: Kevashan Moodley and Romy Wilson
Photography: Tahila Pillay
Food assistant: Sophia-Maria Eygelaar

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Seaweed-steamed mussels with wakame-and-miso dressing

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Amagwinya with atchar

Tempura spring onions with ibhisto

Unleavened matzah

Twice-cooked roast potatoes in tomato salsa

Crunchita with chilli crisp

Chunky cabbage salad

Roasted red peppers with Hollandaise

Canned pea salad

Wild greens salad

Provoleta

Ma’s yellada

Ma’s steamed mielie cake

Ma’s steamed mielie cake

Ingredients

Method