Recipes Archive

Curry recipes

Xigugu-and-coconut roast chicken

1 hour

Afternoon tea

Raspberry-and-coconut bundt cake

1 hour

Five-ingredient recipes

Tomatoes on toast with lentils

Chicken recipes

Hot toddy bundt cake

45 minutes

Ditloo with spinach and peanut butter

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus overnight soaking time

Cooking Time 2 hours

Ingredients

360 g bambara nuts
6 cups water
salt, to taste
4 T canola oil
1 onion, finely chopped
1 clove garlic
1 t paprika
200 g spinach, thinly sliced
4 T peanut butter

Method

1. Soak the bambara nuts overnight, then drain. Place in a saucepan with the water and salt. Boil for 2 hours or until the bambara nuts are soft. Drain and set aside.

2. Heat the oil in a large pan. Gently fry the onion until softened, about 5 minutes. Add the garlic and paprika and sauté for a few minutes until the garlic is fragrant.

3. Add the cooked bambara nuts and stir in the spinach. Fry gently until the spinach is softened but still green, about 3 minutes. Spoon in the peanut butter, add 1/3 cup water and stir through well. Simmer until the sauce is thick. Remove from the heat and serve hot.

Find more nut recipes here.

Photographs: Jan Ras
Food assistant: Dani Smith

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate

Paneer masala curry

Xigugu-and-coconut roast chicken

Raspberry-and-coconut bundt cake

Harissa butter

Tortilla soup

Masala chip rolls

Tomatoes on toast with lentils

Roast lemon-and-olive chicken

Shortbread dips

Hot toddy bundt cake

Salt-and-vinegar chicken breasts

Ditloo with spinach and peanut butter

Ditloo with spinach and peanut butter

Ingredients

Method