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Uphuthu namasi (dry pap with sour milk)

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Uphuthu namasi (dry pap with sour milk)

30 minutes

Isijingi (sweet pumpkin porridge)

Five-ingredient recipes

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Grana Padano PDO mac ‘n cheese

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Izingingila namasi (Deep fried chicken gizzards, with spiced amasi and tomatoes)

Battered and

Izingingila namasi (Deep fried chicken gizzards, with spiced amasi and tomatoes)

2 hours

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South African naan bread

1 hour

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Curry recipes

Cod fillets with ginger-and-coconut curry

10–15 minutes

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Warm beans with celery pesto

30 minutes

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South African

Imifino (wild greens)

25 minutes

Sweet potato wraps

Bread recipes

Sweet potato wraps

1 hour 25 minutes

Umngqusho neembotyi (samp and beans)

Beans recipes

Umngqusho neembotyi (samp and beans)

2 1/2 hours

Amasi cheese

Cheese recipes

Amasi cheese

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Amasi cheese

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time Overnight

Ingredients

2 litres full-cream amasi
1 t salt

Method

1. Pour the amasi into a jar and stir in the salt. Place a clean dish towel over a deep bowl or bucket and pour the salted amasi into the towel. Join the ends of the towel together and tie up tightly.

2. Use a wooden spoon to suspend the cloth over the bowl or bucket and allow the water (whey) in the amasi to drip out overnight. Untie the cloth to reveal a lovely soft cheese. Keep refrigerated until ready to use. The longer you hang the cheese, the firmer its texture will be.

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Photograph: Toby Murphy