Page 161 - Through the eyes of an African chef

Sichuan wontons 91 small onion 41 smoothie 73, 92 snacks 85, 87, 91 sorbet 79
sorghum 28, 104, 112, 117, 119 malt 119
soufflé 83
soup 65, 95, 98, 102, 103 sourdough 145, 146
soy sauce 91
springbok 111, 113, 115 starch 28, 45
potato 28
tapioca 28
steamed bread (ujeqe) 16, 94 strong white flour 145, 146 sugarcane 74, 101, 121
juice/syrup 74, 121, 123 sweet geranium 76
sweet potato 19, 64, 88, 151
leaves 64
T
tapioca 28 pearls 121
taro root (amadumbe) 19, 21
tripe (usu) 65
trout 63
Tsamma melon 112
tshigume (peanut butter) 105, 106, 107 turmeric 43, 46, 101
turnip 97, 98
U
ububende (blood sausage / black pudding) 65
ujeqe (steamed bread) 16, 94
ukhova (banana) 84
ukubilisa (ferment from beer starter into
beer) 119
ukuthona (beer starter) 119 umhluzi (meat broth) 52, 98 umkantsha (bone marrow) 98 umleqwa (free-range chicken) 52 umthombo wamabele (sorghum
malt) 119
umthombo wombila (maize malt) 119 uphuthu (crumbly maize meal) 55, 56,
122
uqadolo (blackjack) 64, 151 ushatini (relish) 45, 59
usu (tripe) 65
utshwala besiZulu (Zulu beer) 119
V
vanilla 76, 79 essence 79
extract 79
pod 76
Venda 105, 111, 155
venison 42, 67
vhuluvha (pumpkin flowers) 109
W
whipped cream 79, 136 wontons 91
X
Xhosa 16, 35, 111, 116, 155
Y
yoghurt 9, 92, 139
Z
Zulu beer (utshwala besiZulu) 117, 119
THROUGH THE EYES OF AN AFRICAN CHEF
INDEX/INGREDIENTS 159