There’s a whole lot of stuff that gran’s generation knew how to do that we have forgotten. For some of them I don’t have much use – how to turn animal fat into soap, for instance. Or crocheting covers for clothes hangers. But when it comes to food, boy did they get it right. Gran knew that beef ‘drippings’ kept […]
This recipe for what I’ve decided to call liver patties caused some consternation amongst my English family and friends. In Afrikaans these patties of minced liver, grated onion and a few other things are called ‘lewerkoekies’. They’re as quintessentially South African as a recipe can be.
I hadn’t given these morsels any thought for a couple of decades because, to be […]
Salsa verde, or as the French call it sauce verte, sounds very fancy. It is. But in a good way – fancy on the tongue, easy on the prep. Because salsa verde or sauce vert simply means a green sauce. Recipes differ wildly, but they all have one thing in common – loads of fresh herbs. To give backbone to […]
Green bean bredie – of course one has to call it a bredie, for nothing this soul satisfying could possibly be called a mere stew. What makes this a true South African bredie? The addition of marvellous old-fashioned boerekos spices along with liberal lashings of lard.
This is gran’s green bean bredie recipe, but I’ve given it a modern twist. I […]
Pomegranates. They’re probably as trendy as a fruit can be. Open a food mag or check out food packaging and chances are these ruby jewels will feature – on pretty much anything, from chocolate cupcakes to raw boerewors. (I get the former, the latter is a bit weird.)
My memory of pomegranates is a nostalgic one that goes way […]
See a woman amble aimlessly around a fashion store for hours on end and nobody bats an eyelid. Try doing the same thing in a supermarket, and security guards get downright twitchy. None of this picking up stuff, checking it out and putting it back. That’s OK for a dress, but apparently not for a bottle of pickles. But here’s […]