Multicoloured bhisto

Multicoloured bhisto

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  • 6
  • Easy
  • Dairy free Plant-Based wheat and gluten free
  • 5 minutes
  • 20 minutes

“This recipe came about when I had many different tomatoes growing in my garden from seeds I had been collecting. I had to learn how to preserve tomatoes, and made lots of ibhisto for friends and family.” – Lipato Shogole


  • 4 T extra virgin olive oil
  • 1 onion, diced
  • 1 green pepper, diced
  • 500 g assorted tomatoes, roughly chopped
  • salt, to taste
  • 3 T brown sugar

Cooking Instructions

1. Heat the oil in a saucepan, then add the onion and green pepper. Fry until soft. Stir through the tomatoes.

2. Add the salt and sugar and simmer over a medium heat, stirring often. Add 1⁄2 cup water and stir until the bhisto is thickened. Serve warm with bread or eggs or anything you like.

Find more South African recipes here. 

Photographs: Jan Ras
Production: Khanya Mzongwana

Lipato Shogole Recipe by: Lipato Shogole
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Lipato Shogole is a food activist and the co-founder of Ukutya, a Gqebera-born Sunday lunch club that serves indigenous menus and innovative remixes using traditional dishes. Lipato's latest project Hae Mahaeng is based in the Eastern Cape and focuses on community and food.

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  • default
    September 19, 2023

    This is my daughter favourite dish! The way to make is also very easy and quick