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
“We make our food with the best meat and the most aMAIZEing mielies.”
Woza restaurant, a traditional food restaurant conveniently situated on the corner of Burg and Church streets prides itself in sourcing the freshest ingredients straight from the plot to the pot.
Menu on the wall
I visited Woza restaurant last week on a sunny spring afternoon. The interior walls of the restuarant are adorned by beautifully coloured African artwork. The restaurant was packed with people from different walks of life. One lady was on her laptop enjoying a beer, a group of young entrepreneurs were sitting on the corner concentrating on their laptops seemingly having a lunch meeting, one middle aged lad having lunch while reading a newspaper. That’s not all, two guys were enjoying a meal, downing it with Chibuku Shake Shake, a traditional Zimbabwean beer made from fermented maize and sorghum. Two mature ladies walked in with one senior gentleman appeared to be worn out from a shopping trip and needed to sit down, fuel up and relax.
Breakfast is served all day, however that is not the main attraction – the menu consists of items such as vetkoek (amagwinya), roosterkoek, steam bread etc. These items come in generous sizes and the prices are not bad considering that you are buying them from a restaurant in the middle of Cape Town.
I started off with a strawberry milkshake, the waiter mentioned that they make it themselves and for that reason I wanted to try it. It was good and it got me to look forward to other items on the menu. I ordered my favourite, umgqusho (samp and beans) with beef stew. I also got to taste their tripe with muriwo and pap.
Umngqusho (samp and beans) with Beef Stew
The other interesting aspect of the menu is that one gets to make their own combinations, one gets to choose a meat dish whether its beef chops, chicken stew, tripe, beef stew or grilled chicken. The meat items can be combined with either pap, samp, fries, steam bread etc. Relishes include chakalaka, muriwo (green leafy vegetables) and gravy. It’s all up to you. Prices range from R13 to R60 for meat dishes and R5 to R10.50 for starch items like vetkoek, pap, rice or samp.
The food is affordable, anyone whether a local or tourist can just walk in just grab meal or have a take away. I had fun just sitting there enjoying my meal while watching passersby.
The food was delicious, more like the food one would have at home or at a traditional ceremony. The vibe laid-back and unpretentious. The waiters are friendly with a warm South African hospitality. Free wifi is just a cherry on top! However, I would love to see items like maotwana (chicken feet), atchar and gemere (ginger beer) on the menu. I’ve been asked countless times to refer people to a Cape Town restaurant that offers chicken feet and it would be interesting to have them at Woza. Other than that, it is an awesome hangout with great food.
Update: The Woza team added some Maotwana on their menu after reading this review. Isn’t that cool? Hope you get to try them out!
— WOZA (@wozafood) September 11, 2014
Contact on: 021 422 0053
Visit the website: www.wozafoods.co.za
Opening times: Monday to Friday 7am-5pm and from 09:00 – 15:00 on Saturdays
Like the WOZAfood on facebook
Follow on twitter and join the conversation by using the hashtag #wozafood
Thankx very much, we're coming over for lunch. The best Tripe in Cape Town… Cooked in true African style. ~Keep a plate warm! @wozafood
— Bantu Wear (@BantuWearStyle) August 13, 2014
— #lovecapetown (@lovecapetown) August 29, 2014
Enjoying the fast wifi and soothing sounds after a splendid supper meal @wozafood
— Vuyolwethu (@Dzubharisto) August 13, 2014
Woza! The only place in Cape Town to get Chibuku!
— WOZA (@wozafood) June 14, 2014
— WOZA (@wozafood) September 1, 2014
The Home Centre in Springfield Park, Durban, was celebrating its 13th year birthday on the 8th of October 2011……
I got invited to be part of the celebrations and captivate the audience with my dishes. Joining me were the students from the 1000 Hills Chef’s School. The student chefs were also preparing their speciality dishes for shoppers to nibble and enjoy. It didn’t end there, they were grouped into teams and the shoppers were given the liberty to choose the best team. There were also prizes up for grabs for the customers.
On the entertainment side, René Tshiakanyi dazzled the crowds with his live music. There’s nothing like cooking with a guitar and soulful sounds playing in the background. The Centre’s DJ also rocked the house. Ooops! I almost forgot the Programme Director (MC), the dude was funny and entertaining. To make things even more interesting, beer was on tap.
When I got there the crew was busy putting the final touches on my demonstration table. I realised that I forgot my chopping board duh! So, I went around frantically looking for a shop that sells chopping boards. Most of the shops at the centre are decor, furniture , outdoor living, hardware shops etc. Then you get shops like Fruit & Veg City and some restaurants.I decided to turn this chopping board hunt into a scouting as well. In between hunting for a chopping board, I was inviting people to come and join us and be part of the cooking, food and tasting experience. Aaaah! Such fun! I got my chopping board at the Cargo Shop. The ladies working there also gave me a discount just because I was working at the centre for the day. They also promised to join the cooking, nibbling and mingling later.
I was asked to prepare two dishes. I started off with what I call a Pap pizza with spinach, biltong, mushrooms and feta topping. The wow factor in this dish is the combination of the flavours and the crispiness of the veggies as it is important that you don’t overcook them. Pap Pizza? I’m sure you are wondering…..Usually a pizza is made with a flour base. I always get people coming up to me and saying, “ Thuli, you know my husband and I love pap but I would love a different way of presenting it instead of dishing up that pile on the plate. Plus, when we cook at home our food never tastes nice as the food we order at the restaurant.” So what better way to use your pap than to use it as a base for a pizza?
For my second dish I decided to prepare something traditional from the Zulus, since I was in their homeground. I made Isiphuphulu SikaBhontshisi naMazambane served with Hake fillet drizzled with Lemon Butter Sauce. I will be sharing the recipes at a later stage. I’m not sure whether the audience was too hungry or the dishes I prepared were too nice but the food just disappeared. If I had known they would be enjoyed that much I would have prepared the recipes in bulk hehe! It was pleasant to see the faces I had personally invited during my chopping board hunting expedition. I appreciate the support.
I would like to thank the even organisers, Beetle Inc crew and The Home Centre for inviting me to the stunning event it was. I’m glad I could be part of the celebrations. I thank Durbanites for their LOVE! You are awesome! I can’t think of a better way to celebrate a shopping centre’s birthday than giving back to the customers!
Today I’m sharing the Pap Pizza recipe with you…..with a twist on the topping. Instead of using biltong I’ve now used Sun dried Tomatoes…I’ve paired the dish with Zonnebloem Lauuret 2009. Happy Cooking!
Pap pizza with spinach, mushrooms, sun-dried tomato & feta cheese topping
1L boiling water
75ml cold water
125ml (½ cup) maize
350ml maize meal
bit of butter (optional)
Spinach, Mushroom, Sun-Dried Tomatoes & Feta Cheese Topping
15ml (1Tbsp) olive oil
1 red onion, chopped
1 chilli, chopped
250g spinach, shredded
1 packet button mushrooms, cleaned and sliced
±50g sun-dried tomatoes, roughly chopped
±100g traditional feta cheese, crumbled
Cut the warm pap with a cookie cutter, add the spinach topping and sprinkle with the remaining cheese. Garnish with parsley.
Pap is a stiff porridge prepared with maize meal and is the most dominant staple in most of Southern Africa. Some may refer to it as another version of mealie pap. There’s a isidudu , a soft porridge with a somewhat pourable consistency thenwe have umphokoqo /krummel pap/ phuthu with a coarse consistency.
Each and every culture has their way of preparing pap. Texture and stiffness may vary depending on cultural preference as well as the relish to be used. Generally the pap is eaten by squeezing it in your hand, rolling and dunking it into a relish. All this is done by hands spoons are not necessarily used.
The cooked pap is usually served with stews, potjiekos, wors, mashonza, lamb chops etc. Chances are you’ll find the pap in most Shisa Nyama’s around the country more especially in Jozi and surrounding areas. A braai is not complete without pap!
One thing for sure is that you have to make sure you have firm wrists and you have the energy to stir, vigorously I mean. I used to watch my friend making it and there is a lot of stirring that goes into the preparation. The good new is that the preparation does not take much of your time. Let me give you some of the reasons why pap is the biggest staple:
Sometime last year I cooked for a group of friends, I made some salads, a lasagne and I was quite sure that the food was going to blow them away. Dinner was served and a friend’s husband politely asked “where is the pap?” You should have seen the reaction on my face…I was completely baffled…I mean I prepared my scrumptious mince lasagne and some salads, why would someone then ask for pap? The truth is our African brothers love their pap and a meal is not complete without it…so ladies take note.
A good friend, Ishmael, originally from Zimbabwe but currently residing in Cape Town showed me how to prepare the pap. He insisted I should mention that his mom taught him how to cook the pap. Where would we be without mothers?
Ishmael’s Pap Recipe
1L boiling water
75ml cold water
125ml (½ cup) maize meal
350ml maize meal
In this case umphokoqo is a dish fit for the former president- uTata Nelson Mandela. Well, according to Anna Trapido, the author of Hunger for Freedom, this is TaTa’s favourite dish and he likes it served with sour milk from iselwa (calabash).
It’s true when they say you can leave the rural life and go to the city but your roots will never leave you. That’s the case with Umphokoqo, better known as African salad. It is a dish best served in the Summer and does not require much preparation. This dish is versatile in that Xhosas serve it with sour milk whereas Zulus and Sothos serve it with stew.
Now let me take you through my experience with this dish……
Growing up on a farm cows were milked everyday and that meant we ate Umphokoqo on a daily basis. We had it for breakfast, lunch and supper. It was dished up in a big bowl and four children had to share two spoons i.e. two boys and two girls. There was a big competition you had to eat pretty fast and pass the spoon, the boys used to beat us. As you can imagine boys eat faster than girls. Because I had it everyday I just hated it as a teenager and as a young adult. However, I have recently made a conscious decision to start eating umphokoqo again……….whenever I think of this dish I just remember the good times on the farm.
700ml mealie meal
575ml water, boiling
7.5 ml salt
5 ml butter / margarine (optional)
1. Boil the water with a kettle and add to a medium saucepan.
2. Continue boiling the water in the pan and add mealie meal. Stir with a fork until mixed and cover with a lid.
3. Let simmer and continue stirring at 5 minute intervals. Cook for 30 minutes at stove setting 2.
4. Transfer to a big bowl and shake the umphokoqo up and down to cool it down. Serve with milk or sour milk. For extra flavour and richness, add 2 tablespoons of cream.
Thuli’s Tip: A lot of people who love umphokoqo also love intshela (foundation), so when cooking this lovely dish try not to scorch the foundation otherwise your family will be very upset with you! It’s very nice with milk especially when it’s still warm mmmmmm!J