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South African recipes

Doughnut recipes

Skuinskoek (Karoo doughnuts)

20–30 minutes

Bread recipes

Cape seed loaf

50 minutes

Beans recipes

Green bean bredie (Groenboontjiebredie)

2–2.5 hours

Lamb recipes

Waterblommetjiebredie

1.5–2 hours

Corn recipes

Paptert

30–40 minutes

Curry recipes

Crayfish curry

30 minutes

Cheese recipes

Braised morogo blue cheese toastie

30 minutes

Cheese recipes

Poppy seed amasi cheese

Root vegetable

Fondant sweet potatoes with curried XO sauce

45 minutes

Braai recipes

Activated charcoal x Lowerland roosterkoek

20–25 minutes

Breakfast recipes

Mabele a ting

30 minutes

Beans recipes

Cacio e pepe umngqusho

2 hours

Cacio e pepe umngqusho

By Khanya Mzongwana

Serves 8

Difficulty Easy

Prep Time 5 minutes

Cooking Time 2 hours

Ingredients

360 g samp
4 cups water
2 x 400 g butter beans cans, drained
100 g pecorino Romano, grated, plus extra for serving
1 cup chicken stock
sea salt and freshly ground black pepper, to taste
Serrano ham, for serving (optional)

Method

1. Place the samp and water in a saucepan. Bring to a boil and cook for 2 hours, stirring occasionally, until the kernels are al dente. Fold in the butter beans.

2. Stir in the pecorino, stock, salt and pepper, and simmer until the cheese has melted. Serve warm with the Serrano ham, if using, and sprinkle over more pecorino.

Find more South African recipes here

Photographer: Toby Murphy
Food assistant: Lerato Motau

Nokx Majozi’s lamb curry pie

Loaded hummus with crunchy chickpeas

Air-fryer wraps

Skuinskoek (Karoo doughnuts)

Cape seed loaf

Green bean bredie (Groenboontjiebredie)

Waterblommetjiebredie

Paptert

Crayfish curry

Braised morogo blue cheese toastie

Poppy seed amasi cheese

Fondant sweet potatoes with curried XO sauce

Activated charcoal x Lowerland roosterkoek

Mabele a ting

Cacio e pepe umngqusho

Cacio e pepe umngqusho

Ingredients

Method