Starters & Light meals


5 minutes
25 - 30 minutes

iBhisto, Gqebera’s favourite breakfast staple, is most commonly enjoyed with eggs and fresh bread. It’s a standard table condiment and we enjoy it best with our smoked home-made amasi cheese on toasted umfino bread. iBhisto is also a solid side to any dish and balances rich dishes.

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  • 4 T sunflower or olive oil
  • 1 T garlic, grated
  • 1 T ginger, grated
  • 1 onion, chopped
  • 1 T smoked paprika
  • 1 T tomato paste
  • 50 g red pepper, diced
  • 300 g tomatoes, grated
  • 1 T sugar
  • 1 t Apple cider vinegar
  • ½ cup of water
  • 1 t salt
  • 1 t black pepper
  • eggs, for serving (optional)

1. Heat the oil in a hot pan. Add the garlic and ginger and saute on a medium heat for 1 minute. Add the onion, paprika and tomato paste. Season and fry for 5–10 minutes, or until soft and caramelised.

2. Add the red pepper, tomatoes and sugar and cook for 5 minutes, then add the apple cider vinegar and water. Simmer over a medium heat for 20 minutes. Serve warm as is or with eggs.

Find more South African recipes here. 

Production and photograph: Khanya Mzongwana




Recipe by: Ukutya

Ukutya is a Gqeberha-born food movement founded by home cooks and food activists Nabo Binase and Lipato Shogole. The couple aims to shine a light on indigenous African food. Their Sunday lunch club – The Ukutya Club Experience – is currently operating in Cape Town at Maker’s Landing. Follow them on Instagram, @ukutya.ukutya.

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