Hey guys! How are you planning on spending your day?
If you managed to wake up early and watch me on SABC 3 this morning, thank you!
I was excited to finally get to meet Phat Joe (Mr Phat Lips) and Khanyi Mbau (The Queen of Bling). I’ve been following their careers since the beginning of time.
Let me tell you one thing, it was a great honour to watch The Mahotella Queens perform, let alone spend time with them and listen to some of their wisdom.
When we met them at the studio they scolded us for not being true to the African culture of greeting the elders. You know when everyone is busy and rushing off to take care of stuff, we end up forgetting to do the basics. In this case that was greeting and they were really not shy to tell us where to get off. Kind of like how your mom would put you in your place. Ha! Listening to their interview they want to instill African values to the youth and they do that by example. These ladies are in their 70’s and in great shape. Diabetes, blood pressure, cancer – dololo! We can learn a thing or two from how they live their lives.
Another thing I took from being on the show is being true to oneself. When you are in a room with Mthwakazi, Thami and Thabo Makhetha you see individuality and originality. Don’t be afraid to be who you are. We don’t have to all go mainstream to be successful in life. There’s too many Beyonces and Kim Kardashians in this world, be who you are and own it!
I’m getting a lot of requests for the recipes. I know you will enjoy them! Happy Heritage Day. Thank you for all the love. Stay awesome. Stay authentic. Love one another!
Mild Chilli Mogodu Recipe
±500g raw mogodu/tripe
2 bay leaves, dried
1 garlic clove, grated
1 small piece fresh ginger, grated
1.5L boiling water
1 oxtail stock cube
2 potatoes, peeled and quartered
5ml (1tsp) salt
1 green chilli, chopped
Green beans, a handful
45ml (3Tbsp) tomato paste
- Clean the Mogodu thoroughly under running water and use your kitchen scissors to cut it into cubes.
- In a big saucepan cook the mogodu at low heat first in 500ml water, add the bay leaves garlic, ginger.
- Add the rest of the water with stock cube dissolved in it; onion, green beans and chilli then continue cooking until the tripe is soft.
- Add the potatoes towards the end of the cooking process. Also add salt and tomato paste.
- Serve with samp, pap, dumplings or steam bread.
— The Weekend Edition (@TheWeekendOn3) September 24, 2016
Serves: 2 – 3
- 45ml (3 Tbsp) canola / sunflower oil
- 1 onion, cut into strips
- 2 carrot, grated
- 1 green pepper, cut into strips
- 1 hot chilli, chopped
- 1 garlic clove, finely chopped
- 15ml (1 Tbsp) curry powder, depending on your taste
- 1 can peeled and chopped tomatoes
- 1 can baked beans in tomato sauce
- Salt and pepper, to taste
- Heat the oil in a large saucepan and fry the onion, carrot, green pepper, chillies, garlic for about 4 minutes or until onion is soft, stirring frequently.
- Add curry powder and cook for a further minute.
- Stir in the tomatoes and bring to the boil. Reduce heat and simmer for approximately 5 minutes.
- Stir in the baked beans, season and stir to heat through.
- Serve on a roll with boerewors. You know which boerewors I buy! Ha! #SAsNo1