Warm Up Your Winter with Moyo

Lentil Bobotie

Does any of the following sound appealling to you? Cozying up with a warm blanket over your shoulders, having your hands washed with a sense of ritual, having your face painted, listening to African sounds playing in the background appeal to you?

Moyo is tempting you to a variety of traditional dishes from all over the continent to spice up your winter.  In addition to that, they pride themselves on using ethical and sustainable products, sourced from their Rock Star farmers.  All the spices used in their dishes are preservative free.  Let me whet your appetites and take you through some of the dishes they are serving this winter:

Lamb Tagine: Slow-cooked with organic apricot jam, cumin, turmeric and paprika. See recipe below.

Samaki Kavu: It’s a fish dish originating from Tanzania with curried, toasted crushed peanuts, coconut milk and turmeric.  Sounds Yummy!

Bobotie: There’s a bobotie for meat lovers as well as vegetarians.  Moyo’s Lentil Bobotie (vegetarian) is low in calories and but nutrient dense.

Chicken Yassa: A Senegalese style, free range chicken dish popular for warming away the winter chill with its intrinsic spicy flavours.

Moyo’s restaurants are available in the following provinces and towns:Cape Town: Blouberg, V&A Waterfront, Stellenbosch, Kirstenbosch
Joburg: Zoo Lake, Melrose Arch, Fountains
Durban: Ushaka Pier

Lamb Tagine

Lamb Tagine Recipe with Jam
Serves 6-8

10ml oil
1kg stewing lamb
300g tomatoes, peeled
1 onion, sliced
Few sprigs of fresh coriander
1 can chickpeas
60g organic peach jam
4g harrisa
Few sprigs fresh parsley
1 tsp fresh ginger
1 or 2 garlic cloves, crushed
60g Moyo Tagine Spice Mix (available at Moyo outlets)

Method:

1. Fry half the amount of onions in pan with oil until brown.
2. Add chopped garlic and fry.
3. Add tagine spice.
4. Add lamb and brown.
5. Add the remainder of the onions and cook for 5 minutes.
6. Add blended tomatoes.
7. Add coriander, parsley, jam, ginger, harrisa and chickpeas to the lamb after 1 ½ hours of cooking.
8. Remove lamb after 2 ½ hours of cooking.

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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