Izingingila namasi (Deep fried chicken gizzards, with spiced amasi and tomatoes)
1. Rinse gizzards under runnin…
South African naan bread
1. Grease and flour two 20 cm …
Imifino (wild greens)
1. Bring a saucepan of water t…
Umphokoqo namasi (crumbly pap and amasi)
1. Bring 4 cups water to the b…
Umngqusho neembotyi (samp and beans)
1. Place the samp and beans in…
Amasi cheese
1. Pour the amasi into a jar a…
Isonka samanzi (steamed bread)
1. Place all dry ingredients i…
Amasi-and-raisin scones
1. Preheat the oven to 220 C…
Chicken livers with ibhisto
1. Preheat the oven to 180…
Stuffed ‘magwinya
1. Mix all the dry ingredi…
Savoury rice-stuffed chicken
1. Coat the chicken in the…
Bertus Basson’s ultimate braaibroodjie and braaied rump steak
1. To make the steak rub, …
Maltabella cookies
1. Using a food processor, com…
Seven colours creamed spinach stuffed butternut
1. Preheat the oven to 180°C.…
White chocolate and tonka bean pap
1. To make the pap, scald the …
White-wine-roast umleqwa
1. To make the chicken, rub it…
Mushroom Bovril umngqusho
1. Place the samp and beans in…
Umfino
1. Bring the water to the boil…