Who wants to give meaty stews a break?
This tasty recipe serves as a reminder that Winter comfort food does not have to include meat all the time. Mushrooms are good for you and they make a great alternative to meat. Some of the health benefits are that mushrooms are low in sodium, fat, cholesterol and calories. They are also cost effective and energy saving. Let’s face it, mushroom coook in a matter of minutes. MushroomsSA shared a Mushroom stew recipe with soft turmeric maize meal. Enjoy!
For more info on mushroom nutrition, visit : www.mushroominfo.co.za
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Did you know 100g mushrooms has more dietary fibre than a slice of wholewheat bread? pic.twitter.com/i8stZwkLnm
— FreshMushrooms (@FreshMushrooms) May 26, 2015
Mushroom Stew With Soft Turmeric Maize Meal
The flavour of the mushroom stew will improve if kept refrigerated for a day or two. Add the chopped tomatoes just before serving and sprinkle with finely chopped parsley. Excellent served with soft turmeric maize meal.
45 ml (3Tbsp) vegetable oil
2 onions, cut into slices
1 garlic clove, finely chopped
1 red chilli, seeded and finely chopped
500 g button mushrooms, wipe clean
300 ml (1 ¼ cup) vegetable stock
75 ml (5Tbsp) white wine
2,5 ml (½ tsp) ground black pepper
salt to taste
15 ml (1Tbsp) white wine vinegar
4 tomatoes, briefly blanched in boiling water, peeled and chopped
30 ml (2Tbsp) fresh parsley, finely chopped
Soft turmeric maize meal:
750 ml (3 cups) water
1 ml (¼ teaspoon) turmeric
salt to taste
200 ml (¾ cup) maize meal
125 ml (½ cup) cream optional
Costper serving: R11.35
This month’s Nederburg recipe and wine pairing is set to tantalize your taste buds …..
The Nederburg’s Winemaster’s Reserve Special Late Harvest is a feast of the senses, from the winking golden colour to the fragrance of citrus blossom and ripe fruit, all the way through to the splurge of apricot and pineapple flavours in the mouth.
With this wine I wanted a light and delicate dessert which is not sweet and also with a bit of tang to balance out the flavours of the wine. Isijingi is one of those not so popular traditional dishes from the Zulu culture, Sothos call it Setjetsa. The first time I prepared the dish I was blown away and wondered how come I never knew it existed. Isijingi is a dish made up of pumpkin and maize meal and it is served for breakfast, as a side dish and just on its own. I had a light bulb idea to turn it into a cheesecake and the results were beautiful. One might think it is heavy since maize meal has been used in the recipe but its not. The raspberries and strawberries complement the dish by adding that needed tang and right now they are in season, so take advantage of that!
Go ahead and treat yourself!
No-bake Isijingi Cheesecake with Raspberry Compote, paired with Nederburg Winemaster’s Reserve Special Late Harvest
200g (1 packet) digestive whole-wheat biscuits
45ml (3 Tbsp) salted butter, melted
750ml (3 cups) butternut, chopped
500ml (2 cups) low fat milk
250ml (1 cup) boiling water
80ml (⅓ cup) quick cooking maize meal
80ml (⅓ cup) cold water
90ml (5 Tbsp) light brown sugar
2.5ml (½ tsp) ground cinnamon
Pinch of ground nutmeg
230g tub of low fat cream cheese
15ml (1 Tbsp) powdered gelatine
45ml (3 Tbsp) boiling water
375ml (1½ cup) fresh raspberries, plus extra for garnishing
250ml (1 cup) boiling water
45ml (3 Tbsp) sugar
30ml (2 Tbsp) fresh lemon juice
Rind of ½ lemon, finely grated
Serve the cheesecake slices with raspberry compote and garnish with fresh raspberries. Enjoy with Nederburg Winemaster’s Reserve Special Late Harvest.
For more info on Nederburg wines, visit: www.nederburg.co.za
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In Xhosa it is called Intlaphoyi or Isonka Somgub’ombona (maize meal bread). Ujeqe, as it is known in Zulu, is traditional bread made by soaking the maize meal in boiling water for a few minutes then mix it with other ingredients such as flour, yeast, sugar, salt etc.
The dough would then be wrapped with maize leaves and steamed. The Zulu people make use of the grass from the fields (utyani) and place it at the bottom of the pot, add some water then place ujeqe dough on top of the grass. In some Xhosa cultures maize stalks are used and placed at the bottom of a pot with water and when water starts boiling, dough is put on the maize stalks. The bread would be steamed until cooked then served with meat and or vegetables or with soup or relish.
Back in the day, maize was grinded until fine and then Ujeqe or intlaphoyi was made with that finely grinded maize. Grinding was basically a job done by women from young to the old. Some of us were lucky enough to grow up in an environment that enabled us to witness women grinding the maize.
Nowadays, maize meal is bought from shops and is used to make the bread. Allow me to present to you what I prepared: uJeqe served with tomato relish (tamatie smoor) with sausage. Where I come from we call tomato relish~ bisto. Ask anyone coming from theEastern Cape. I have no idea why it is called a Bisto but we grew up referring to it that way. The name bisto comes back from our grand parents’ generation. The smoor is mostly served with Umqa (stiff porridge).
Ujeqe (Maize Meal Bread) Recipe
250ml (1cup) maize meal
250ml (1cup) boiling water
375ml (1½ cup) bread flour
10ml (2tsp) instant dry yeast
10ml (2tsp) white sugar
5ml (1tsp) salt
10ml (2tsp) butter
15ml (1tbsp) lukewarm water (optional)
3-4 sprigs parsley, chopped
Tomato and Onion Smoor
1 onion, chopped
3 tomatoes, chopped
1 garlic clove, chopped
1 chilli, chopped
pinch of sugar
15ml (1tbsp) chutney
pinch of salt
45ml (3tbsp) tomato paste
What a week! We just finished voting and now they say the world is coming to an end…..tomorrow….
I don’t know about that….but then again no one believed Noah.
While everyone is getting themselves worked up about the rapture….let’s has a look at this pumpkin and maize meal dish….
Setjetsa is a Sotho dish popular in the Free State region. Zulus call it IsiJingi. It is served as a main dish. It is very easy to prepare and dangerously delicious…..on its own. It’ll have you addicted. I know my fellow South Africans are meat lovers, at least my friends are but you won’t be in need of the meat if serving this dish.
Finally, if the tomorrow is really the end of the world then let this be my last post. Happy Cooking!
Half a pumpking or 1 medium sized butternut, cubed
500ml (2 cups) full cream milk
500ml (2 cups) boiling water
500ml (2 cups) maize meal
30ml (2tbsp) cream
15ml (1Tbsp) butter
10ml (2tsp) salt
1ml white pepper (optional
Remember the year 1994? Excitement in the air from young adults to the elderly…all looking forward to putting the symbol X on their ballot papers…for the first time in their lives. Also excited at the prospect of having a black president for the first time in the history of South Africa!
I was too young to vote back then but I clearly remember the excitement from everyone around me, my mom, aunts, uncles and the whole community at large. As the adults went to vote us kids spent the day all eyes glued on TV! Those were really exciting times indeed! Now it is 17 years after that and we are celebrating that day, Freedom day! I thought of an easy and yet tasty recipe for you to prepare at home on this day, Isithwalaphishi. It is a Zulu traditional dish. It goes well with stews, potjie, or even braaied chops or sausage with some chakalaka. However, I won’t lie I tried the dish for the first time and I consumed it as it is.…no meat and no gravies, it was just delicious coming straight from the pot. So if you are a vegetarian this one is for you. Enjoy! Happy Freedom Day to all my fellow South Africans! Isithwalaphishi Recipe Serves: 4 Ingredients 1½ cup sugar beans 750ml boiling 1½ cup maize meal 45ml (3tbsp) butter 1 onion, chopped 1 red pepper, chopped 1 clove garlic, chopped 2ml Italian herbs (or any herbs of your choice) 6ml salt 2ml black pepper Method: