Pumpkin Leaves

Featured Cook: Billings from Zambia

Ingredients:

• Fresh Pumpkin Leaves
• Pounded Raw Peanuts
• Water
• Salt
• Pepper
• Pot

Method:

1. Cut the Pumpkin leaves into small pieces.
2. Add the cut Pumpkin Leaves into boiling water.
3. Add some salt, onions and pepper.
4. Let the leaves cook for about 10 minutes, then slowly add pounded raw peanuts to the pot.
5. Mix well and let it cool.

Isigwamba/Isijabani

Featured Cook: Thuthula from South Africa

Ingredients:

• 500g of Spinach
• 1 to 2 Onions
• 500g of maize meal/mealie meal
• 3 of cups of water

Method:

1. Boil onion and spinach together in a small amount of water, add salt for flavor and allow water to evaporate
2. Mix a small amount of pap and water in a separate container and then add into pot.
3. Continue adding the rest of the pap and stir until well blended together.

Cooking time: 30min.

Hamburger Angolano (Angolan Burger)

Featured Cook: Angelo from Angola

Ingredients:

• A burger roll
• Slice of cheese
• 1 Large egg
• 1 Potato
• Lettuce
• 150g piece of beef steak
• Slice of ham
• Mayonnaise
• Ketchup/Tomato sauce

Method:

1. Rub some salt and lemon juice into the steak, and then fry the steak on a high heat until medium.
2. Grate white potato and fry grated potato in shallow oil until golden brown.
3. Fry egg.
4. Put all ingredients together on a burger roll: mayonnaise, ketchup, the fried piece of steak, ham, cheese, fried egg, fried potato chips and lettuce.

Enjoy!

Lasary Avocat (Malagasy Avocado Salad)

Featured Cook: Bradley from South Africa

Ingredients:

• 2 large avocados
• 1 spring onion, chopped
• 1 tomato, diced
• 6 tbsp oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp vinegar
• 2 pinches of freshly-ground black pepper

Method:

1. Whisk together the onion, tomato, oil, lemon juice, vinegar, salt and black pepper to make a dressing.
2. Cut each AVO in half lengthways.
3.  Remove the stones then arrange on four serving dishes and spoon over the dressing.

Serve immediately.

Brigadeiras

Featured Cook: Elle from South Africa

Ingredients:

• 1 can of sweetened condensed milk
• 1 tablespoon of butter
• 1 egg yolk
• 2 tablespoons of cocoa powder (sweet or withoutsugar)
• 1 package of chocolate sprinkles
• small paper cases -Like the ones you would use for cupcakes really small.

1. Put the condensed milk, butter, egg yolk and cocoa powder in a pan and mix them all together
2. Let the mixture cook over low heat for about 12 minutes, stirring it constantly until the mixture loosens from the bottom of the pan and it is thick like cream.
3. Put the mixture on a greased plate and allow it to cool down completely.
4. Roll 1 teaspoon of mixture into small balls. Tip: Grease your hands with butter before making the small balls. Wash your hands once in a while if necessary
5. Put the chocolate sprinkles in a bowl and roll the small balls in the chocolate sprinkles.
6. Place balls in small paper patty cases and then on a serving plate.

Spinach and Beef

Featured Cook: Gloria from The DRC

Ingredients:

• Spinach
• beef
• palm oil
• garlic
• onion
• 1 big tomato
• peanut butter
• nutmeg

Method:

1.Cut your beef in small pieces
2.Chop onions & tomato
3. Chop your spinach in small pieces
5. Cook Spinach in water at low temperature for 10-15 minutes,then throw hot water away & rinse Spinach in cold water.
4. Place a pot on your stove at medium temperature and pour in 3 table spoons of palm oil.
5. Throw in onions & garlic then add your pieces of meat. Stir regularily. Add tomatoes and 1/2 tea spoon of garlic and continue frying until ingredients mix well & beef softens.
6. Add your cooked spinach in the mix, stir all together.
7. Take 1 table spoon of peanut butter put in cup with 1/2 a cup of cold water.mix this using a spoon & pour it in your pot. add a dash of salt and nutmeg.
8. Leave to cook for 10 minutes.

Ready to serve!
Can be served with rice, plantain banana or Pap.

Pilchards (Tinned Fish)

Featured Cook: Ben from South Africa

Ingredients:

• Tin of Pilchards
• 1 Onion
• 2 Tomatoes
• Curry powder
• 2 table spoons of Sunflower oil.

Method:

1. Put Oil in a pan till the oil is warm.
2. Chop some onions; put them in the pan of oil.
3. Open the Pichards and clean out the bones.
4. Fry the onions till brown then put in your Pilchards.
5. Slice tomatoes put them in pan.
6. Add curry powder in the mixture, while the fish is being cooked.

Enjoy hot or cold.

Potato Salad and Braai Broodjie (Braai Toast)

Featured Cook: Chantelle from South Africa

Quick Potato Salad for a Braai

Ingredients:

• About 7 large potatoes diced and cooked till almost soft
• 1x tin of sweet condensed milk or you can replace with 250g sugar
• salt and pepper to taste
• 250ml milk
• Mix condensed milk/sugar, milk and salt and pepper well together. (If using sugar, make sure sugar is dissolved)
• Pour over cooked potatoes and mix well
• Best served chilled

Braai Broodjie (Braai Toast)

• Slices of bread
• Butter
• Sliced Tomato
• Sliced Onion
• Grated Cheese
• Chutney
• Salt and pepper

Method:

1. Butter the bread and spread on a thin layer of Chutney.
2. Put the tomato, onion and grated cheese on as thick or thin as you like.
3. Salt and pepper to taste.
4. Close the sandwich with another slice of buttered bread.
5. Place on the braai grid and turn often so that the bread does not burn, but until the cheese has melted.