South African recipes: from malva pudding to milk tart

Nightshade recipes

Roast amadumbe

30 minutes

Beans recipes

Umngqusho

2 hours

Chicken recipes

Chicken feet curry

30 minutes

Braai recipes

Imbizo shisanyama’s chakalaka

1 hour

Milk tart

Fatima Sydow’s milk tart

45–50 minutes

Eid recipes

Denningvleis

1 hour and 45 minutes

Picnic recipes

Koesisters

30–40 minutes

Egg recipes

Bobotie

50 minutes–1 hour

South African

Umxhaxha

15 minutes

Bread recipes

Ox liver with spinach bread

15 minutes

Grain recipes

Loaded sorghum salad

30-40 minutes

Loaded sorghum salad

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes, plus overnight soaking time

Cooking Time 30-40 minutes

Ingredients

250 g sorghum, soaked overnight
½ cup sundried tomato pesto
½ large head broccoli, finely chopped
240 g sundried tomatoes
1 cup black and green olives, pitted and quartered
100 g plain feta
¼ cup red onion, diced
60 g salad onions, finely sliced
sea salt and freshly ground black pepper, to taste
micro herbs, to garnish

Method

1. Cook the sorghum for 30-40 minutes, or until soft with a bite.

2. Toss the cooked sorghum with the pesto until evenly coated.

3. Decant the sorghum onto a serving platter or bowl.

4. Top with the broccoli, sundried tomatoes, olives, feta and onion.

5. Season to taste and garnish with micro herbs.

Photography: Shavan
Videography: Romy Wilson
Recipe: Zandile Finxa

Find more salad recipes here.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Potato pudding with stewed fruit

Roast amadumbe

Umngqusho

Chicken feet curry

Imbizo shisanyama’s chakalaka

Fatima Sydow’s milk tart

Denningvleis

Koesisters

Bobotie

Umxhaxha

Ox liver with spinach bread

Loaded sorghum salad

Loaded sorghum salad

Ingredients

Method