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Classic miso soup

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Classic miso soup

5 minutes

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Miso-roasted brinjals

40 minutes

Miso eggs Benedict

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Miso eggs Benedict

5 minutes

Atchar cheese toastie

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Atchar cheese toastie

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Sweet potato pizzas

40 minutes

Ipapa nezinso (Creamy braaipap with lamb kidney and chimichurri)

Braai recipes

Ipapa nezinso (Creamy braaipap with lamb kidney and chimichurri)

40 minutes

Avo Ritz in avo boats

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Avo Ritz in avo boats

Vegan avo toast

Avocado recipes

Vegan avo toast

Uphuthu namasi (dry pap with sour milk)

Five-ingredient recipes

Uphuthu namasi (dry pap with sour milk)

30 minutes

Ting ya mabele

Breakfast recipes

Ting ya mabele

30 minutes

Izingingila namasi (Deep fried chicken gizzards, with spiced amasi and tomatoes)

Battered and

Izingingila namasi (Deep fried chicken gizzards, with spiced amasi and tomatoes)

2 hours

Amasi cheese

Cheese recipes

Amasi cheese

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Amasi cheese

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time Overnight

Ingredients

2 litres full-cream amasi
1 t salt

Method

1. Pour the amasi into a jar and stir in the salt. Place a clean dish towel over a deep bowl or bucket and pour the salted amasi into the towel. Join the ends of the towel together and tie up tightly.

2. Use a wooden spoon to suspend the cloth over the bowl or bucket and allow the water (whey) in the amasi to drip out overnight. Untie the cloth to reveal a lovely soft cheese. Keep refrigerated until ready to use. The longer you hang the cheese, the firmer its texture will be.

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Photograph: Toby Murphy