Page 15 - Through the eyes of an African chef

chapter six
chapter seven
chapter eight
UKUHAMBA KUZALA INDUNA – MY FOOD TRAVELS ... 105
Dovhi la mukusule – Dried amaranth in peanut sauce ... 107
Tshigume – Traditional peanut butter ... 107
Dovhi la mukoki – Traditional dried meat in ground peanut sauce ... 108
Bovhola – Fresh pumpkin, leaves, flowers and imbuya with ground peanuts ... 109
KHOISAN CULTURE AND COOKING: A BRIEF HISTORY LESSON ... 111 Tsamma melon – drink for the road ... 112
Honey-glazed springbok ... 113
Isonka sombhako – Baked bread, Xhosa and Khoisan style ... 116
PRESERVES AND FERMENTED BEVERAGES ... 117 Amahewu drink ... 118
Utshwala besiZulu – Zulu beer ... 119
Marula beer ... 121
Amadumbe iced-tea ... 121
Amasi nophuthu – Fermented milk with cooked, crumbled maize meal ... 122
Lemonade ... 123
Jams ... 125
Orange marmalade ... 126
Black and white mulberry jam ... 126 Sweet amarula jelly ... 129 Preserved beetroot ... 130
MY TRAVEL RECIPES: BALLYMALOE ... 131
My journey to Ballymaloe ... 133
Milking the cow and the raw milk movement ... 135 My butter ... 136
Making cheese ... 139
Cream cheese ... 140
Sourdough bread ... 145
Sea lettuce and other forageable edibles ... 148
FARMERS AND FESTIVALS ... 149
Female African farmers and their rich heritage ... 151 Mzansi International Culinary Festival ... 155
INDEX / INGREDIENTS ... 156
THROUGH THE EYES OF AN AFRICAN CHEF
chapter nine
13