This is a collection of recipes of South African indigenous foods by generations of women. The book has familiar recipes of foods South Africans, from all walks of life, grew up eating. It covers Xhosa, Tswana, Ndebele, Swati, Sotho, Pedi, Venda, Tsonga, Zulu, Khoisan and Afrikaans recipes.Here are some interesting recipes:
Ingredients:
1kg mealie meal
1kg crushed umthombo mbila (corn malt)
4x1kg crushed umthombo wamabele (sorghum malt)
5 litres lukewarm water
Method: Day 1
Combine the mealie meal and corn malt in a clean 25-litre bucket. Add 3.5-litre of boiling water and mix with a wooden spoon to form a soft paste and leave to cool. Add 1kg crushed sorghum malt and mix using clean hands. Cover and leave overnight. When the mixture starts fermenting, bubbles will appear.
Day 2
Half fill a large port with 1.5 litres of water and bring to the boil. Remove about 500ml of fermented mixture and put aside. Gradually add the fermented mixture to the boiling water and cook to a porridge consistency. Leave to cool. After the porridge mixture has cooled, pour into a large plastic vat. Add the fermented liquid that was set aside and 3kg crushed sorghum malt. Stir with wooden spoon. Cover the vat with a lid and blanket (to retain heat) and leave overnight.
Day 3
Using a beer strainer or a metal strainer, strain the veer into a clean bucket. Serve the beverage from a calabash.
Make a meal of some familiar homespun fare
Here are some interesting recipes:
Ingredients:
1kg mealie meal
1kg crushed umthombo mbila (corn malt)
4x1kg crushed umthombo wamabele (sorghum malt)
5 litres lukewarm water
Method: Day 1
Combine the mealie meal and corn malt in a clean 25-litre bucket. Add 3.5-litre of boiling water and mix with a wooden spoon to form a soft paste and leave to cool. Add 1kg crushed sorghum malt and mix using clean hands. Cover and leave overnight. When the mixture starts fermenting, bubbles will appear.
Day 2
Half fill a large port with 1.5 litres of water and bring to the boil. Remove about 500ml of fermented mixture and put aside. Gradually add the fermented mixture to the boiling water and cook to a porridge consistency. Leave to cool. After the porridge mixture has cooled, pour into a large plastic vat. Add the fermented liquid that was set aside and 3kg crushed sorghum malt. Stir with wooden spoon. Cover the vat with a lid and blanket (to retain heat) and leave overnight.
Day 3
Using a beer strainer or a metal strainer, strain the veer into a clean bucket. Serve the beverage from a calabash.
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