Words fascinate me. With my recent foray into making chutney, where did the Afrikaans word, "blatjang" come from? Before I had satisfied my curiosity, Jan Boer presented us with a huge quantity of, yellow cling peaches. Windfalls. They really were. In every sense.
It was cold this weekend - perfect weather for a slow cooked stew. Stews are a fantastic, nutritious way to use inexpensive cuts of meat - and they are usually the most flavoursome. On Saturday, after the market, I decided to make a traditional South African bredie. A bredie is, essentially, a stew that was made … Continue reading African Slow Cooking: North and South