South Africans love their home staple meals, such as samp and beans, pap on any plate, meat and more meat, dombolo, steamed bread, oxtail, potjiekos, mogodu and so on. foodie 🥘
Another trend is making local dessert favourites healthier. Chef Vonique van Zyl said: “Think koeksister bites, mug-microwave malva and miniature milk tarts. To be enjoyed in moderation of course.”With more people baking, particularly bread because of the cost of daily ingredients is increasing, such as flour.
Chef Slobodan Stefanovic advises us to experiment with our bread recipes by using local grains such as sorghum, maize meal or mabele meal.The great thing about these ingredients is that they are gluten-free, you can also experiment with barley, sorghum, whole wheat or any flour or meal to create bread loaves, dombolo or pap.Foodies will remember how charcoaled dishes, plating and food was all the rage a few years ago. Its just not the appearance but how the ingredient is cooked.
A braai stand is in many homes in Mzansi and with load shedding possibly here to stay, there is an ongoing trend to cook without electricity.Contrary to popular belief, you can cook every meal on a braai, from breakfast to dinner and dessert. The fruit or vegetable is cooked from the outside by wrapping them in foil or peeled before immersing them underneath hot charcoal until caramelised, blackened and cooked.
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