Surely Heritage Day is the perfect time to dive into the colourful cuisine of our rainbow nation.
As a tribute to Mzansi’s melting pot of cultures and cuisines, we look at colourful and proudly South African recipes you can try this weekend – with some digging of our own and the help of foodies Sebastian Newman, TK van Louw and MasterChef Ben Ungerman.
Amagwinya with sweetcorn and cheese
Tasty amagwinya with a twist! Fill your deep-fried amagwinya with this delicious filling featuring sweetcorn, cheese and parsley.
1kg (7 cups) cake flour
5ml (1tsp) salt
10ml (2tsp) sugar
1 x 10g packet instant yeast
750 – 875ml warm water
sunflower oil for frying
1 x 400g can sweetcorn
250ml (1 cup) grated cheddar cheese
30 ml (2 tbsp) flat-leaf parsley, chopped
- Combine the flour, salt and sugar in a mixing bowl.
- Using your fingertips, rub the butter into the dry ingredients until it resembles crumbs.
- Add the yeast and stir well to mix.
- Then add enough of the warm water to form a soft dough.
- Knead the dough until it becomes smooth and elastic, cover with a damp cloth and leave to rise until it has doubled in size.
- Knock the dough down and divide it into equal pieces.
- Roll into balls, flatten lightly and place on a floured baking sheet, leaving enough space between them to expand and rise.
- Cover and leave to rise in a warm spot for another 30 minutes.
- Half fill a saucepan with oil and heat.
- Fry the amagwinya over medium-high heat until golden brown on both sides and cooked through.
- Drain on paper towel to remove excess oil.
- Heat the sweetcorn in a saucepan.
- Add half of the cheese and the parsley and stir to melt.
- Slice the amagwinya in half and fill with the sweetcorn.
- Serve immediately.
Cape Malay curry with a twist
Cape Malay curry is known for combining sweet and savoury flavours. Cape Town-born chef Bernard Hartzenberg infuses it with some Asian delicacies. Try his recipe here.
Morogo, braised with tomato and peanuts
This traditional spinach dish is elevated by the addition of peanuts, green pepper and tomato and onion. Serve with pap or as a stew side dish.
45ml (3 tbsp) butter or oil
1 green pepper, seeded and chopped
1 clove garlic, crushed
1 x 400g can tomato and onion mix
250g spinach, stems removed, well washed and roughly chopped
salt and freshly ground black pepper to taste
65ml (¼ cup or 50g) toasted peanuts
- Heat the butter or oil in a large saucepan.
- Add the green pepper and fry until softened.
- Add the garlic and fry for a few minutes more.
- Add the tomato and onion mix and bring to the boil.
- Reduce the heat and simmer for 3 minutes.
- Add the spinach and stir slowly over a low heat. Allow the spinach to soften into the sauce.
- Season to taste.
Zimi Mabunzi’s umngqusho & beef stew
What’s more South African than a hearty plate of umngqusho?
Umngqusho is a South African dish based on samp and sugar beans, usually served with hardbody chicken which is called umleqwa in isiXhosa. This dish is a staple meal for most South African families, referred to as isitambu by the Zulu people and umngqusho by the Xhosa people.
Try out Zimi Mabunzi’s umngqusho and beef stew recipe.
Thirst-quenching ginger beer
Nothing beats the thirst-quenching zing of a tall, ice-cold glass of ginger beer.
Ulundi-born chef Nono Mtshali can help you try out her recipe for the perfect ginger beer with a Mzansi twist here. Traditional ginger beer has been a favourite among South Africans for a long time – it just adds an element of freshness to long, lazy summer days.