Happy Heritage Month: No chakalaka, no braai
Growing up, foodie content creator Purity Mvelase used to help her mother make “Sunday kos”. For those unfamiliar with this meal, in most Black households it’s also referred to as “seven colours” — a feast adapted from the British Sunday roast. This meal is as much a part of our heritage as sorghum porridge or masonja. Self-taught cook Mvelase takes us through the side dishes that often accompany this meal and shares some recipes.
“Traditionally, it’s okay for uphutu to burn, it’s normal for uphuthu to burn, but it’s something with which people struggle. You’ll find that some people say they are unable to get it crumbly. If you can’t use a wooden spoon to make crumbs, opt for a fork. And you need to control the heat when making uphuthu,” she says.
These side dishes are versatile and perfectly at home accompanying a traditional spread of umleqwa, isijingi, and ujeqe, or accompanying some braaied meat, whether it’s chicken or beef. You can also get creative with sweet potatoes, making sweet-potato fries or roasting them on the braai.
South Africa Latest News, South Africa Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Camps Bay to play host to plant-based Heritage Day braaiThe Plant-Based Heritage Day Braai, hosted by ProVeg South Africa, aims to celebrate the country's rich and diverse heritage through food or more notably veggies.
Read more »
Celebrate Heritage Day: No braai is truly complete without braaibroodjiesWant to impress the family? Now you can take your good old classic braaibroodjie to the next level this Heritage weekend. Try this delicious braaibroodjie recipe:
Read more »
Editor's Letter: Happy Heritage MonthEditor's Letter: Happy Heritage Month: My first year at SMag was also about honouring the past, embracing the present, and celebrating the future. Here is how we did that…
Read more »
Editor's Letter: Happy Heritage MonthMy first year at SMag was also about honouring the past, embracing the present, and celebrating the future. Here is how we did that…
Read more »