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Umngqusho neembotyi (samp and beans)

2 1/2 hours

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Masala chips

30 minutes

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25 minutes

Potato salad

Buttermilk potato salad

30 minutes

Seven colours

Sweet potato mash with peanuts

45 minutes

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uPamela’s remixed potato salad

30 minutes

South African

Umfino

40 minutes

South African

Mokhuse

1 hour, 10 minutes

South African

Potatoes and green beans

Nightshade recipes

Deep-fried okra

30 minutes

Maize meal

Isigwaqane (maize and red beans)

30 minutes

South African

Ushatini

30 minutes

Ushatini

By Mogau Seshoene

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
1 large onion, finely chopped
2 t garlic, minced
1 T curry powder
6 tomatoes, peeled and grated
sea salt and freshly ground black pepper, to taste
2 t sugar
2 t basil, minced (optional)

Method

1. Heat the oil in a pan and sauté the onion until translucent.

2. Add the garlic and curry powder and cook until the onion is soft. Add the tomatoes and simmer for 10 minutes. Season to taste with the salt, pepper and sugar.

3. Cook for a further 20 minutes until reduced and thick, then stir in the herbs.

Cook's note: We call this tomato and onion sauce ‘gravy’. It’s the best accompaniment to pap and braai vleis.

Find more South Africa recipes here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Umngqusho neembotyi (samp and beans)

Masala chips

Aloo fry

Buttermilk potato salad

Sweet potato mash with peanuts

uPamela’s remixed potato salad

Umfino

Mokhuse

Potatoes and green beans

Deep-fried okra

Isigwaqane (maize and red beans)

Ushatini

Ushatini

Ingredients

Method