Page 13 - Through the eyes of an African chef

Table of contents
chapter one
SANIBONANI – HELLO! ... 15
MY PASSION FOR AFRICAN FOOD ... 16 MY BOOK ... 20
STARTERS AND CANAPÉS ... 21
Amadumbe salad, served with home-made pesto ... 23
Creamed spinach-stuffed amadumbe ... 24
Chakalaka-filled amadumbe ... 25
Isinkwa sombila – Corn bread ... 27
Sorghum-millet bread ... 28
Morning oat cereal ... 31
Courgette leaves with onion and garlic ... 32
Imbuya / amaranth and potato ... 33
Mussels – Eastern Cape to Port Elizabeth ... 35
Mussels – the Xhosa way ... 35
Gizzards, root vegetables and dumplings ... 36
Pumpkin flower layered with fried egg and courgette leaves ... 38
MAINS AND SIDE DISHES ... 39
Baked baby beet, baby carrot, corn and baby onion ... 41 Game stew ... 42
iBhani – Bunny chow ... 43
Insima – Herby pap ... 45
Goat curry (Brooklyn memories) ... 46
Imbuya and potato ... 48
Amadumbe curry ... 49
Coconut rice and beans ... 51
Umleqwa – Sunday potroast chicken ... 52
Amadumbe gnocchi served with ostrich fillet ... 54
Imifino yezintanga nophuthu – Pumpkin leaves with crumbly maize meal ... 55
chapter two
THROUGH THE EYES OF AN AFRICAN CHEF
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