South African recipes: from malva pudding to milk tart

Five-ingredient recipes

White samp (umngqusho omhlophe)

1 hour

Braai recipes

Sifo’s perfect shisanyama platter

45 minutes

South African

Umvubo with umsobo-and-berry sorbet

25 minutes

Braai recipes

Slow grilled lamb ribs

40 minutes

Cheese recipes

Braised morogo blue cheese toastie

30 minutes

Braai recipes

Beyond Meat jaffles 3 ways

5 minutes

Lamb recipes

Curried lamb mince with amagwinya

20 minutes

Beans recipes

Green samp with veggies

2½ hours

Morogo chimichurri

Serves Makes 200 g

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 cup sweet potato leaves, washed and finely chopped
½ cup Italian parsley, finely chopped
4 cloves garlic , finely chopped
1 shallot, finely chopped
1 t dried oregano
1 bird’s-eye chilli, seeded and diced
3 T red wine vinegar
sea salt and freshly ground black pepper, to taste
½ cup extra virgin olive oil
Tenderstem broccoli, steamed, for serving
labneh, for serving

Method

Mix all the ingredients except the broccoli and labneh until combined. Spoon onto the broccoli and dollop with labneh.

Find more sauce recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa

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Iimbotyi (boiled sugar beans)

White samp (umngqusho omhlophe)

Sifo’s perfect shisanyama platter

Umvubo with umsobo-and-berry sorbet

Slow grilled lamb ribs

Braised morogo blue cheese toastie

Beyond Meat jaffles 3 ways

Curried lamb mince with amagwinya

Green samp with veggies

Morogo chimichurri

Morogo chimichurri

Ingredients

Method