South African

Morogo

15 minutes

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Crunchita with chilli crisp

Salad recipes

Sorghum tabbouleh

15 minutes

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Creamy black bean, harissa and almond butter stew

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Ella’s go-to green pasta

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Crispy potato and paprika tray bake

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Herby riso pasta salad

20 minutes

Air-fryer recipes

Loaded hummus with crunchy chickpeas

10 minutes

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Cucumber salad with mirin dressing

15 minutes

Grain recipes

Sorghum balls

1 hour 20 minutes

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Pumpkin-and-millet soup

1 hour 40 minutes

Nightshade recipes

Multicoloured bhisto

20 minutes

2 of 3

Multicoloured bhisto

By Lipato Shogole

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

4 T extra virgin olive oil
1 onion, diced
1 green pepper, diced
500 g assorted tomatoes, roughly chopped
salt, to taste
3 T brown sugar

Method

1. Heat the oil in a saucepan, then add the onion and green pepper. Fry until soft. Stir through the tomatoes.

2. Add the salt and sugar and simmer over a medium heat, stirring often. Add 1⁄2 cup water and stir until the bhisto is thickened. Serve warm with bread or eggs or anything you like.

Find more South African recipes here.

Photographs: Jan Ras
Production: Khanya Mzongwana

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Morogo

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Crispy potato and paprika tray bake

Herby riso pasta salad

Loaded hummus with crunchy chickpeas

Cucumber salad with mirin dressing

Sorghum balls

Pumpkin-and-millet soup

Multicoloured bhisto

Multicoloured bhisto

Ingredients

Method