Page 109 - Through the eyes of an African chef

Dovhi la mukusule – Dried amaranth in peanut sauce
INSTRUCTIONS
Pour warm water into a pot, then add ground peanuts and let simmer for 5 minutes on low heat, stirring continually to soup consistency. Add salt to taste, then small pieces of dried muroho and leave to cook for 5 minutes.
TIP: Keep stirring throughout until cooked. TO SERVE
Serve with starch and meat of choice, such as sweet potato and roast chicken. For a modern and colourful twist, sprinkle some dried pumpkin flowers on top.
Tshigume – Traditional peanut butter
INSTRUCTIONS
Toss the dried mealies around in a dry pot on medium to high heat on a stove or over a fire until golden-brown. Remove the mealies and toss the peanuts in the same pot.
Grind the mealies with ‘mutuli’ and ‘musi’ (pestle and mortar, as seen on page 4), then pass through a sieve.
Do the same with the peanuts.
Now grind the sieved peanuts and mealies together until they form a paste. Mould the paste into small balls and serve.
INGREDIENTS
3 cups warm water
2 cups nduhu (peanuts), ground and sifted
Salt to taste
1 cup mukusule (dried muroho/ morogo / amaranth / imbuya)
SERVES 6–8
PREPARATION TIME 10 MINS COOKING TIME 10 MINS
THROUGH THE EYES OF AN AFRICAN CHEF
INGREDIENTS
1kg mavhele (dried mealies) 3kg nduhu (peanuts)
Salt to taste
GRINDING TIME 40–50 MINS COOKING TIME 10 MINS
[ chapter six ] “UKUHAMbA KUzAlA INDUNA” 107