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Cacio e pepe umngqusho

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Cacio e pepe umngqusho

2 hours

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Droëwors rounds platter

Amarula milk tart

Afternoon tea

Amarula milk tart

30 minutes, plus 4 hours setting time

Samp-and-beans lamb curry

Beans recipes

Samp-and-beans lamb curry

1½ hours, plus cooking time for samp and beans

Padda in die gat with peri-peri smoor

Braai recipes

Padda in die gat with peri-peri smoor

1 hour

Sosatie spiced lamb sausage with creamy samp

Lamb recipes

Sosatie spiced lamb sausage with creamy samp

30 minutes

Chicken feet

Chicken recipes

Chicken feet

30 minutes

Nani’s khowse (Burmese chicken soup)

Chicken breast

Nani’s khowse (Burmese chicken soup)

45 minutes

Salomie with chicken curry

Curry recipes

Salomie with chicken curry

30 minutes

Phyllo bobotie

Beef recipes

Phyllo bobotie

50 minutes

Cabbage wrapped meatballs

Cabbage recipes

Cabbage wrapped meatballs

1 hour

Tomato bisque pap

Maize meal

Tomato bisque pap

1 hour

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Tomato bisque pap

By Khanya Mzongwana

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

4 T extra virgin olive oil
1 carrot, peeled and diced
1 stick celery, peeled and diced
1 onion, peeled and diced
4 cloves garlic, finely chopped
1 bouquet garni (1 sprig each thyme, bay leaf, sage and rosemary tied in a bundle)
2 x 400 g cans whole peeled tomatoes
1 litre vegetable stock
sea salt and freshly ground black pepper, to taste
1 T brown sugar
450 g maize meal
1⁄4 cup Woolworths hard cheese, grated

Method

1. Heat the oil in a large saucepan. Fry the carrot, celery and onion until the onion is translucent, then add the garlic. Fry for a further minute and add the bouquet garni.

2. Add the tomatoes and crush with a wooden spoon. Pour in the stock, then season and add the sugar. Simmer for 10 minutes, then blend with a stick blender until smooth.

3. Whisk in the maize meal and mix vigorously to prevent lumps from forming. Reduce the heat to low and cover. Cook for 20 minutes, stirring often to prevent the pap from catching.

Find more tomato recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi