Before maize and wheat became staples, sorghum was the original source of starch for traditional meals in southern Africa. It’s usually fermented and cooked into a soft porridge or turned into traditional beer. Over the years I’ve experimented and tried other ways of turning it into various contemporary dishes.
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Chakalaka recipes are not in short supply, but Mogau Seshoene just happens to be the daughter of the woman whose version is the very best in the land. Now you know
The doyenne of easy, but always aesthetically pleasing plates, Donna Hay has a new book to help you start the year just right. Everyday Fresh is full of her trademark fast, unfussy recipes, from a no-stir risotto to a fruit tray bake that’s about to become your new favourite dessert
The next time you head to Kruger, take a slow drive along Route 71. Melanie van Zyl did, and discovered culinary gems born of lockdown, craft whisky, Bao Mayo, hand-harvested salt and soulful fine dining
Cooking for friends is a privilege, so it should also be a pleasure, not a chore. And it needn’t wait untll after payday either if you use this low-key seasonal summer menu by Phillippa Cheifitz
Chicken livers are famously divisive, but they have a special place in SA cuisine. This is Lesego Semenya’s cross-cultural twist for when you want to live large, but still save a few bucks
If ever there was a time for new resolutions, the year after a pandemic and a personal crisis would be it, says Sam Woulidge. Cue yoga and a deliciously satisfying lentil salad
The Little 'Hood That Could
There’s a rare kind of magic to Cape Town’s Little Mowbray, a neighbourhood wedged between the frenzy of Main Road and the snoozy suburbia of Pinelands. Best thing about it? The solid line-up of eateries within strolling distance
Sunny Side Up
Breakfast goals? 1. Don’t skip it. 2. Mix it up. Humans cannot live on muesli alone, says Hannah Lewry. So how do cheesy flatbreads, easy veg fritters, smoky beans and eggs, ricotta frittata and choc-almond oats sound?
The Acid Test
Ever think vinegar could be good for more than just a vinaigrette? It’s time. Abigail Donnelly hit the condiment aisle and cooked everything from fried eggs and Momofuku-style firecracker pork, to old-fashioned vinegar pudding, poached nectarines and pickles
Stretch the holidays (and your bank balance) with these crafty ideas for weeknight suppers – from a 30-minute pork belly and Mediterranean-style steak salad, to Bovril-enriched meatballs and a simple pasta that can be served hot or cold