Page 14 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
12
chapter three
Chomolia (African kale) in peanut sauce, served with uphuthu ... 56 South African breakfast with ushatini (relish) ... 59
Samp and beans in bone marrow ... 60
Midlands trout ... 63
Isigwamba – Greens, such as blackjack, imbuya and spinach, thickened with insima (pap) ... 64
Usu (tripe) chilli soup with dumplings ... 65 Venison mushroom burger, served bare ... 67 Samp risotto served with lamb chops ... 68
DESSERTS ... 69
Isijingi – Pumpkin pudding ... 70
Baobab cheesecake with blueberry reduction ... 73 Sugarcane granita ... 74
Sweet geranium-infused crème brûlée ... 76 Marula sorbet ... 77
Ballymaloe vanilla ice cream ... 79
Marula ripple ... 79
Mango lollies ... 80
Mango coulis ... 80
Butternut soufflé ... 83
Banana pancakes from London ... 84
MY SNACKS ... 85
Avo snack on the go ... 87
Oven-baked amadumbe and sweet potato chips ... 88
African wontons ... 91
Baobab and banana smoothie ... 92
Ujeqe nezinso zemvu noshatini – Steamed bread and lamb kidneys, with relish ... 94
MY DAD’S RECIPES ... 95
Oxtail ... 97
Umhluzi – Meat broth ... 98
Fish from Ramsgate, KZN South Coast ... 101
Izindlubu (jugo beans), fresh corn kernels and beans, served with vegetables ... 102
Lentil soup ... 103 Sorghum porridge ... 104
chapter four
chapter five