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tag:blogger.com,1999:blog-15363870742297330772021-05-03T03:34:53.133-07:00All Zulu Dish Recipes.Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.comBlogger261500tag:blogger.com,1999:blog-1536387074229733077.post-87916775556148333192021-05-01T19:15:00.002-07:002021-05-02T02:43:50.642-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtetiyeLH9nzayTMMgjK8HJlCsks9yJwsmlC5xhfBvyRPVX0zQ1ZMnoLl01mTBkdF4U6ckJx9jauO-vmTzKLXFf_c0KB3ygyOiewgmIEufR48QOAACZNko2K_xSNqce1c3fbCEpehGx5b/s600/fish-and-chips.jpg.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtetiyeLH9nzayTMMgjK8HJlCsks9yJwsmlC5xhfBvyRPVX0zQ1ZMnoLl01mTBkdF4U6ckJx9jauO-vmTzKLXFf_c0KB3ygyOiewgmIEufR48QOAACZNko2K_xSNqce1c3fbCEpehGx5b/s320/fish-and-chips.jpg.webp" width="320" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><b><i>RECIPE COMING SOON!</i></b></div>&nbsp;<p></p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-40946215114982081402021-04-27T04:06:00.003-07:002021-04-29T04:48:15.440-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOD7e7eTKxcQS9Bq0M2EiJuf_9GHHtJQfZZ6gilCKsqnKwYRYlzG2tWAtHRrvFa0biRm2f9NamlskeUTsB9xirgwWeUSuQvvHzl1KmIeKxbtWAf-vUycgBb3OsoYAIak5gcQOs2S0sVx2/s250/steamed-amadumbe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="171" data-original-width="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOD7e7eTKxcQS9Bq0M2EiJuf_9GHHtJQfZZ6gilCKsqnKwYRYlzG2tWAtHRrvFa0biRm2f9NamlskeUTsB9xirgwWeUSuQvvHzl1KmIeKxbtWAf-vUycgBb3OsoYAIak5gcQOs2S0sVx2/s0/steamed-amadumbe.jpg" /></a></div><div><div><b><br /></b></div><div><b>TIP</b></div><div><b><br /></b></div><div><div>"Did you know the actual scientific name for Amadumbe is "Colocasia esculenta"</div><div><br /></div><div><br /></div><div><b>INGREDIENTS</b></div><div><b><br /></b></div><div><br /></div><div>&nbsp;10 Amadumbe</div><div><br /></div><div>&nbsp;Water</div><div><br /></div><div><br /></div><div><b>STEPS</b></div><div><b><br /></b></div><div><b><br /></b></div><div>1. Wash your amadumbe.</div><div><br /></div><div></div><div><br /></div><div>2. Put your amadumbe in a pot and add just enough water to cover half a dumbe . Close pot with lid and bring to boil.</div><div><br /></div><div></div><div><br /></div><div>3. Turn down the heat and boil the amadumbe for 30 minutes or until you can stick a fork in your amadumbe and it goes in easily. If water level drops during cooking add more water.</div><div><br /></div><div>4. Remove pot from stove and drain any excess water.</div><div><br /></div><div>5. Serve and enjoy!</div><div><br /></div></div></div>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com1tag:blogger.com,1999:blog-1536387074229733077.post-36328228687342597402021-03-04T01:56:00.005-08:002021-03-04T02:00:02.225-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcpGndpeqFfE6k9y-pusq3kYX8bFr69xSoI7gwHHG3ZTraUGRl0enD2fX436GwaAfLk1T7WvAg_L1XlwT-iqro2s5F4jTimbzchnyQRAPGa00m5QyMwPd3NGcC0JFPEAVZG9DbDn9Fnbl/s1360/umrogowild-spinachimbuya-recipe-main-photo.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="1360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcpGndpeqFfE6k9y-pusq3kYX8bFr69xSoI7gwHHG3ZTraUGRl0enD2fX436GwaAfLk1T7WvAg_L1XlwT-iqro2s5F4jTimbzchnyQRAPGa00m5QyMwPd3NGcC0JFPEAVZG9DbDn9Fnbl/s320/umrogowild-spinachimbuya-recipe-main-photo.webp" width="320" /></a></div><br />&nbsp;<p></p><p><b>INGREDIENTS</b></p><p>1 bag of Imbuya</p><p>1 onion</p><p>To taste salt</p><p>To fry olive oil</p><p><br /></p><p><br /></p><p><b>STEPS</b></p><p><br /></p><p><br /></p><p>1. Chop onion</p><p>2. Pour olive oil in the pot</p><p>3. Fry your onion and add Imbuya in the pot and cover the pot with a lid and cool for about 25 minutes</p><p>4. Stir and add salt</p><p>5. Then your Imbuya is ready, we enjoy it during launch time with pap.</p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-19644130439057930712021-02-24T03:19:00.006-08:002021-02-24T03:19:56.099-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAjcp2cmN8jib0p7eQpk4UkPBP9c-wtdOo0tXuFKd3D_SH54sE49bMdIAnpgMY_LYTjfFWComUb2ZPhQKGKLmBGNVwavPb9vx2krL_gWFSKPJ8XFKpkijlcCwNyuq3dzqlGSB48DsOVFP/s1000/NoFailDumplings2-2_Fotor_Fotor2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="853" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAjcp2cmN8jib0p7eQpk4UkPBP9c-wtdOo0tXuFKd3D_SH54sE49bMdIAnpgMY_LYTjfFWComUb2ZPhQKGKLmBGNVwavPb9vx2krL_gWFSKPJ8XFKpkijlcCwNyuq3dzqlGSB48DsOVFP/s320/NoFailDumplings2-2_Fotor_Fotor2.jpg" /></a></div><br />&nbsp;<p></p><b>INGREDIENTS</b><br /><p><br /></p><p>1 tablespoon shortening</p><p>2 cups flour</p><p>2 teaspoons baking powder</p><p>1⁄4 teaspoon salt</p><p>2 eggs</p><p>1⁄2 cup milk</p><p><br /></p><p><b>STEPS</b></p><p><br /></p><p>1. Mix together 1st four ingredients.</p><p>2. Then mix eggs with milk and add to mixture to form dough.</p><p>3. Roll out on floured surface about a 1/8 inch thick and cut into desired strips.</p><p>4. Boil in a broth of your choice for 10 minutes with lid off, then finish for 10 minutes with lid on.</p><p>5. Eat and Enjoy!</p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-37249186020066015452021-02-24T03:07:00.005-08:002021-02-24T03:10:27.366-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTRGEVGEUxLg_Ie4C_p_nWSy0yN5s8HLo1wDTiqjEihglbzMciG6jb-6jAW3WQJLofsPejQTyXaH1TzViVUOIY8c1iPjVoggQS3kF99ykfQ1NEfOwLjtIjnidEDjJSaZL-SLlwNSEeBzw/s1360/mango-atcharpickle-recipe-main-photo.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="1360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTRGEVGEUxLg_Ie4C_p_nWSy0yN5s8HLo1wDTiqjEihglbzMciG6jb-6jAW3WQJLofsPejQTyXaH1TzViVUOIY8c1iPjVoggQS3kF99ykfQ1NEfOwLjtIjnidEDjJSaZL-SLlwNSEeBzw/s320/mango-atcharpickle-recipe-main-photo.webp" width="320" /></a></div><br />&nbsp;<p></p><div><div><b>INGREDIENTS</b></div><div><b><br /></b></div><div><br /></div><div>3 cups hard green baby mangoes sliced into bite sized pieces</div><div><br /></div><div>3 Tbsp mustard seeds (half to be crushed and half left whole)</div><div><br /></div><div>2 Tbsp atchar masala</div><div><br /></div><div>1 Tbsp salt</div><div><br /></div><div>4 Tbsp red chilli powder</div><div><br /></div><div>4 cloves garlic (thinly crushed)</div><div><br /></div><div>Cooking oil</div><div><br /></div><div><br /></div><div><b>STEPS</b></div><div><b><br /></b></div><div><br /></div><div>1. Place mango pieces in an airy container and sundry for a whole day. This takes out some unnecessary moisture in your mangoes</div><div><br /></div><div>2. Transfer mangoes to a bowl and add salt, mustard powder/seeds, masala, chilli powder, and garlic. Stir the mixture together then add a few tablespoons of oil (2 to 3). Stir the mixture again until it looks wet and completely combined (spices stick to the mangoes...make sure not too many spices are loose)</div><div><br /></div><div>3. Cover the container with a tight lid and let sit for 24hrs. This gives the mangoes time to release some of their remaining juices and to fully incorporate with the rest of the ingredients</div><div><br /></div><div>4. Meanwhile, estimate how much oil you'd need to cover the top of the contents when it's time to transfer your atchar into a jar. Heat the oil until it almost burns then cool it back to room temperature</div><div><br /></div><div>5. Once the oil has cool, transfer the mango atchar into a jar, 2 spoonfuls at a time and adding oil after each time until all the contents get into the jar. Add oil one last time until it just covers the top of the atchar. DO NOT STIR! as this will detach the spices from the mangoes. You want to make sure that as you eat your atchar everything in the jar is running out at the same time, otherwise to remain with a spice mix that you do not want to eat by itself in the end</div><div><br /></div><div>6. You can either refrigerate your mango atchar right away and consume within a month or allow to mature in the sun for a week and keep longer</div><div><br /></div><div>7. Enjoy with curry dishes or anything that meets your fancy!</div><div><br /></div></div>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-83717495597064530392021-02-24T02:57:00.007-08:002021-02-24T03:10:48.806-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7nuczOz5OtCLerJfGBkvZ3A-IHOFEvp9r10NvSbxSDSpwTcd4Rge6yVVLZ1VTLUF77trlaWltSJ8SsosjXyTb_3eWJ5elOpAU9H7LW3Qfl0Kjg5H7HeZjhO4eLFOtUltOTJ5PP0_4YsW/s1360/deep-fried-chips-recipe-main-photo.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="1360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7nuczOz5OtCLerJfGBkvZ3A-IHOFEvp9r10NvSbxSDSpwTcd4Rge6yVVLZ1VTLUF77trlaWltSJ8SsosjXyTb_3eWJ5elOpAU9H7LW3Qfl0Kjg5H7HeZjhO4eLFOtUltOTJ5PP0_4YsW/s320/deep-fried-chips-recipe-main-photo.webp" width="320" /></a></div><br />&nbsp;<div><b>INGREDIENTS</b><p></p><div><b><br /></b></div><div><b><br /></b></div></div><div>5 medium potatoes</div><div><br /></div><div>To taste salt</div><div><br /></div><div>Vinegar</div><div><br /></div><div>Cooking oil</div><div><br /></div><div><br /></div><div><b>STEPS&nbsp;</b></div><div><b><br /></b></div><div><b><br /></b></div><div>1. Peel the potatoes.</div><div><br /></div><div>2. Cut them into thin chip shape.</div><div><br /></div><div>3. In a pan prepare the cooking oil.</div><div><br /></div><div>4. Dry the potatoes and them into the pan to fry.</div><div><br /></div><div>5. It's done and can be enjoyed with rolls, bread and green salad.</div>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-25566672488357914772021-02-22T00:05:00.000-08:002021-02-22T00:05:07.896-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimO3H7KeaMTp0OHgQs6nLElY5FcLdRxVUTepWzqXby3m9VuxeKJ-JMo6JBjQMocQxZCiPp6GAL-kA7WH0k_PH-bWbOLfiFjPOTL7cPYOzDklEqnqqaOkezfjqEdX29oQKfkYn-Jm4wc9-5/s636/Umphokoqo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="495" data-original-width="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimO3H7KeaMTp0OHgQs6nLElY5FcLdRxVUTepWzqXby3m9VuxeKJ-JMo6JBjQMocQxZCiPp6GAL-kA7WH0k_PH-bWbOLfiFjPOTL7cPYOzDklEqnqqaOkezfjqEdX29oQKfkYn-Jm4wc9-5/s320/Umphokoqo.jpg" width="320" /></a></div><br /><b><br /></b><p></p><p><b>TIP</b></p><p><b><br /></b></p><p>"A lot of people who love umphokoqo also love intshela (foundation), so when cooking this lovely dish try not to scorch the foundation otherwise your family will be very upset with you! &nbsp;It’s very nice with milk especially when it’s still warm mmmmmm!J."</p><div><br /></div><div><br /></div><div><b>INGREDIENTS</b></div><div><br /></div><div><br /></div><p>700ml mealie meal</p><p>575ml water, boiling</p><p>7.5 ml salt</p><p>5 ml butter / margarine (optional)</p><p><br /></p><p>&nbsp;</p><p><br /></p><p><b>STEPS</b></p><p><br /></p><p><br /></p><p>1. Boil the water with a kettle and add to a medium saucepan.</p><p>2. Continue boiling the water in the pan and add mealie meal. &nbsp;Stir with a fork until mixed and cover with a lid.</p><p>3. Let simmer and continue stirring at 5-minute intervals. &nbsp;Cook for 30 minutes at stove setting 2.</p><p>4. Transfer to a big bowl and shake the umphokoqo up and down to cool it down. &nbsp;Serve with milk or sour milk. &nbsp;For extra flavour and richness, add 2 tablespoons of cream.</p><p>&nbsp;</p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-20292913530292685942021-02-21T23:58:00.002-08:002021-02-21T23:59:53.316-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7j0jmp4Uu7WqKR84Ceg0ERYfliLawe5qhIQzP6Ruue_6IU5Td9nPlwie7UfXWI0Esp3vqCEpcTjOhWc5W-38sxT0ZRRuGy_sHKt5zEE2lSR0hiaTVpdwxMvv2w279JlViLI_ZF7OzrzQ/s636/Isidudu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="424" data-original-width="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7j0jmp4Uu7WqKR84Ceg0ERYfliLawe5qhIQzP6Ruue_6IU5Td9nPlwie7UfXWI0Esp3vqCEpcTjOhWc5W-38sxT0ZRRuGy_sHKt5zEE2lSR0hiaTVpdwxMvv2w279JlViLI_ZF7OzrzQ/s320/Isidudu.jpg" width="320" /></a></div><br /><b><br /></b><p></p><p><b>TIP</b></p><p><b><br /></b></p><p>"If you’re looking for a pap with a thicker consistency to serve with your veggies and meat. &nbsp;Click below."</p><p><b><br /></b></p><p><b>INGREDIENTS</b></p><p><b><br /></b></p><p>750ml boiling water</p><p>150ml maize meal</p><p>1.25ml salt</p><p>250ml cold water</p><p><br /></p><p><br /></p><p><b>STEPS</b></p><p><b><br /></b></p><p><b><br /></b></p><p>1. Transfer the boiling water to a saucepan.</p><p>2. Make a paste with maize meal, cold water and add salt to the paste.</p><p>3. Add the paste to the boiling water and stir with a wooden spoon until it boils.</p><p>4. Simmer for 5 minutes.</p><p>5. Serve with sugar and milk.</p><p><br /></p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-53282161509534477402021-02-21T15:01:00.002-08:002021-02-21T15:04:03.094-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qylNQAs5bwDtuC-8J5QjxZN-RobH3_rT4yZGgpQLtKowtgquVeU_-A7D8sxIBsURdd5_yUgD9Rz4oq1p62crmNvuyIeXyu0fWuZngAD5Nx0OMjkzFcM3QLL23-3qZ-OQ9rvGXQMdrYnB/s633/amahewu-e1575544984288.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="633" data-original-width="506" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qylNQAs5bwDtuC-8J5QjxZN-RobH3_rT4yZGgpQLtKowtgquVeU_-A7D8sxIBsURdd5_yUgD9Rz4oq1p62crmNvuyIeXyu0fWuZngAD5Nx0OMjkzFcM3QLL23-3qZ-OQ9rvGXQMdrYnB/s320/amahewu-e1575544984288.jpg" /></a></div><br /><p></p><div><div>Amahewu is a maize-based fermented food drink that has been a trusted source of energy in the Zulu culture for years.</div><div><br /></div><div><br /></div><div><b>INGREDIENTS</b></div><div><br /></div><div><br /></div><div>&nbsp;2 cups Maize meal</div><div><br /></div><div>&nbsp;2 cups Cold Water</div><div><br /></div><div>&nbsp;3 l Hot Water</div><div><br /></div><div>&nbsp;1 cup Sugar</div><div><br /></div><div>&nbsp;2 tbsp All purpose Flour Maize meal (you may also use malt instead of flour)</div><div><br /></div><div><br /></div><div><br /></div><div><b>STEPS</b></div><div><br /></div><div><br /></div><div>1. Mix maize meal and cold water together inside your pot. Mix together untill smooth.</div><div><br /></div><div>2. Place pot on high heat and then gradually add all the hot water while stirring.</div><div><br /></div><div>3. Once pot begins to boil close lid and reduce heat to low.</div><div><br /></div><div>4. Allow to simmer for 45mins stirring every 15mins.</div><div><br /></div><div>5. Remove from heat and allow to cool completely.</div><div><br /></div><div>6. Once completely cooled add your sugar and cake wheat flour, stir untill sugar is completely disolved.</div><div><br /></div><div>7. Put in airtight container and allow to ferment for 3 days.</div><div><br /></div><div>8. After fermentation refrigirate and serve chilled. Enjoy!</div><div><br /></div></div>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com1tag:blogger.com,1999:blog-1536387074229733077.post-10763232213919259672021-02-21T14:58:00.004-08:002021-04-29T05:06:40.315-07:00<p></p><div class="separator" style="clear: both; text-align: center;"></div><p></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFF2BwC3eQSqKnQvGCf_q9Ax4YRt_b2iPHnfPHNE1Jtzygfr7C0QpuGc-UB0Dp1v2V50gG-FMxekYiXg-YLjSfDNf8pKXWZV4I3uguRGpCdfFwgXnv5zbw9kzpgN89U-CTiFJ4YmlBfx-a/s1502/uphuthu-na-masi-recipe-main-photo.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFF2BwC3eQSqKnQvGCf_q9Ax4YRt_b2iPHnfPHNE1Jtzygfr7C0QpuGc-UB0Dp1v2V50gG-FMxekYiXg-YLjSfDNf8pKXWZV4I3uguRGpCdfFwgXnv5zbw9kzpgN89U-CTiFJ4YmlBfx-a/s320/uphuthu-na-masi-recipe-main-photo.webp" width="320" /></a></div><br />&nbsp;<b>Ingredients</b><div><br /></div><div><br /></div><div>1. 1,7 l water</div><div><br /></div><div>2. 5 cups mielie meal(impuphu)</div><div><br /></div><div>3. To taste salt.</div><div><br /></div><div><br /></div><div><b>STEPS</b></div><div><br /></div><div><br /></div><div><br /></div><div>1. In a medium pot pour the boiled water of 1,7 liter.</div><div><br /></div><div>2. Then, let it boil once it is boiled pour your mielie meal and salt</div><div><br /></div><div>3. When cooking uphuthu you use fork to stir. You will stir until your mielie meal is refined and fine.</div><div><br /></div><div>4. Let it cook and stir until it's perfectly cooked.</div><div><br /></div><div>5. You will serve it with amasi(sour milk) and sour cream. It's delicious</div><div><br /></div><div>6. Injoy our traditional food.</div><div><br /></div></div>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-42229796391311387122021-02-21T14:53:00.003-08:002021-02-21T14:53:27.566-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfTcRB6QOM8vsuTGB3Xy1irBetwM9CztYMVjKv1glOhKRQkYpwqvSt1O_p4DzhJkIuTTeIy6OrPxZVfrY_F6vjGqhVwicWCre2vwKALSnwxsnswdTFhu9UcqFaOJms0CzuFZ1jC0Na8Jm/s510/images+%252850%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="510" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfTcRB6QOM8vsuTGB3Xy1irBetwM9CztYMVjKv1glOhKRQkYpwqvSt1O_p4DzhJkIuTTeIy6OrPxZVfrY_F6vjGqhVwicWCre2vwKALSnwxsnswdTFhu9UcqFaOJms0CzuFZ1jC0Na8Jm/s320/images+%252850%2529.jpg" /></a></div><br /><p></p><p><b>INGREDIENTS</b></p><p><br /></p><p>Maize meal</p><p>to taste Salt</p><p>1/2 cup boiling water in a pot</p><p><br /></p><p><b>STEPS</b></p><p><br /></p><p>1. Put 1/2 cup water to the pot add salt as the water boils then add your maize meal and stir</p><p>2. Stir the maize meal till it turns into porridge</p><p>3. Add your maize meal till it pap</p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-90886254433535810652021-02-21T14:01:00.001-08:002021-02-21T14:08:42.272-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOMahaHYIjRJSrdT-3fNisj6hzYJdcoQVtc8RnuLi3lCePVGA3cYqOEWTz3M17HTZHWg5SYyruRpB6Qr7MR0UR3OYZd6OVAC4ZHeM8acaSIuO49ZVLw_dFwziwmcZPyYAK6DRfYFVzc1k/s500/Ubhatata-final.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOMahaHYIjRJSrdT-3fNisj6hzYJdcoQVtc8RnuLi3lCePVGA3cYqOEWTz3M17HTZHWg5SYyruRpB6Qr7MR0UR3OYZd6OVAC4ZHeM8acaSIuO49ZVLw_dFwziwmcZPyYAK6DRfYFVzc1k/s320/Ubhatata-final.jpg" /></a></div><br /><p></p><div><div>No spices no, garnishing just plain and simple sweet potato.</div><div><br /></div><div><br /></div><div><br /></div><div><b>INGREDIENTS</b></div><div><b><br /></b></div><div><b><br /></b></div><div>&nbsp;10 Sweet Potatoes</div><div><br /></div><div>&nbsp;Water</div><div><br /></div><div><br /></div><div><b>STEPS</b></div><div><br /></div><div><br /></div><div>1.Wash your sweet potatoes.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mo2kbAGFMHz3B_MT6EHhYbqT08Ioe8Emr7dVMFmnuMtY5lui_iubVyu700o69XvKBp-nsqdfsjqEiMIwFD2yFUJrJrSQf98KO6VmY_ybbqYM62siS9cSNkE-7ZMQuJIl3SZUYvpZESBy/s500/Ubhatata-before.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mo2kbAGFMHz3B_MT6EHhYbqT08Ioe8Emr7dVMFmnuMtY5lui_iubVyu700o69XvKBp-nsqdfsjqEiMIwFD2yFUJrJrSQf98KO6VmY_ybbqYM62siS9cSNkE-7ZMQuJIl3SZUYvpZESBy/s320/Ubhatata-before.jpg" /></a></div><br /><div><br /></div><div>2. Put your sweet potatoes in a pot and add just enough water to cover half a sweet potato. Close pot with lid and bring to boil.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqlm8pBZj4DKLkLz3bcTe3J0kBkRpCcNOvMQ3bihzb6L2KBKZ5Mt1nOU5vMUsUnidPGAl2X-AlttkAyPTfExCXUU3liWQjYrIE3Hh2ZENya3CgWNT29YZWnb0ScWGiaCe21gioj0zkK6k/s250/water-level.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqlm8pBZj4DKLkLz3bcTe3J0kBkRpCcNOvMQ3bihzb6L2KBKZ5Mt1nOU5vMUsUnidPGAl2X-AlttkAyPTfExCXUU3liWQjYrIE3Hh2ZENya3CgWNT29YZWnb0ScWGiaCe21gioj0zkK6k/s0/water-level.jpg" /></a></div><br /><div><br /></div><div>3. Turn down the heat and boil the sweet potatoes for 30 minutes or until you can stick a fork in a sweet potato and it goes in easily. If water level drops during cooking add more water.</div><div><br /></div><div>4. Remove pot from stove and drain any excess water.</div><div><br /></div><div>5. Serve and enjoy!</div><div><br /></div></div>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com1tag:blogger.com,1999:blog-1536387074229733077.post-77514326436382787732021-02-21T13:59:00.005-08:002021-02-21T14:04:10.730-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgw9jhn3qEYI1RKwzoH7bg_5IU5xW5dXS3Yxw2jPm2LWefkrOLSKvRwK493F1PCKMHzUjX60nGdZJTR23x1YPfC56capyQFQeRMDaX2HAAmWjYeg5WPvEtsewznsj1-AiMhnPy-PMu1G4/s500/pumkin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgw9jhn3qEYI1RKwzoH7bg_5IU5xW5dXS3Yxw2jPm2LWefkrOLSKvRwK493F1PCKMHzUjX60nGdZJTR23x1YPfC56capyQFQeRMDaX2HAAmWjYeg5WPvEtsewznsj1-AiMhnPy-PMu1G4/s320/pumkin.jpg" /></a></div><br />&nbsp;A traditional breakfast porridge made from Butternut, or Pumpkin (in Zulu it's also called ibhece)<div><div><br /></div><div><br /></div><div><b>INGREDIENTS</b></div><div><br /></div><div><br /></div><div><br /></div><div>&nbsp;2 ½ cups Cubed Pumpkin or butternut</div><div><br /></div><div>&nbsp;1 cup Maize Meal</div><div><br /></div><div>&nbsp;½ cup Brown Sugar (or white sugar)</div><div><br /></div><div>&nbsp;Water</div><div><br /></div><div><br /></div><div><b>STEPS</b></div><div><br /></div><div><br /></div><div><br /></div><div>1. Peel, clean and dice your pumpkin/butternut and place it in a pot. Add enough water to cover and bring to boil.</div><div><br /></div><div></div><div><br /></div><div>2. Once boiling reduce heat and simmer for 30 minutes or until soft.</div><div><br /></div><div>3. In a bowl add your maize meal and a cup of water and stir until properly mixed. It should form a paste.</div><div><br /></div><div>4. Add your maize meal paste to your pumpkin/butternut and stir continuously until it thickens and becomes smooth. Close your pot and reduce heat to low. (Depending on the consistency you want add more or use less water/maize.)</div><div><br /></div><div>5. Reduce heat and let it simmer for 15 minutes. Stir occasionally.</div><div><br /></div><div>6. Add your sugar and let it cook for another 5 minutes.</div><div><br /></div><div>7. Serve and enjoy!</div><div><br /></div></div>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com1tag:blogger.com,1999:blog-1536387074229733077.post-72772188935564507542021-02-21T13:34:00.006-08:002021-02-21T13:36:14.583-08:00<p>&nbsp;</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaUMWiUT77FwKsa_02vnt6nvJqGmdNr2iQ8xTiM7UNxwDpvCfDTiQ3LWFoA-O7J4ihlOOMdNJ3vLtpienOatfQm4HoM0TKbiTLNfyDeY22X3f2PyGF4XInmtesI1BKpJwU0ydrWLuN6Fk/s678/images+%252847%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="452" data-original-width="678" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaUMWiUT77FwKsa_02vnt6nvJqGmdNr2iQ8xTiM7UNxwDpvCfDTiQ3LWFoA-O7J4ihlOOMdNJ3vLtpienOatfQm4HoM0TKbiTLNfyDeY22X3f2PyGF4XInmtesI1BKpJwU0ydrWLuN6Fk/s320/images+%252847%2529.jpg" width="320" /></a></div><br /><p></p><p><b>INGREDIENTS</b></p><p><br /></p><p>3 tablespoon sugar</p><p>Ice cold water</p><p><br /></p><p><b>STEPS</b></p><p><br /></p><p>1. Pour cold water into the glass.</p><p>2. Add 3 tablespoons of sugar.</p><p>3. Then stir, until there is no sugar left in the glass.</p><p>4. Enjoy your Zulu Homemade Refreshment.</p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com1tag:blogger.com,1999:blog-1536387074229733077.post-45274004562907911042021-02-21T13:14:00.003-08:002021-02-21T13:15:19.022-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKMRmeVUQ492eXdt0PL8IDJ90ZXHGKblpqi-Kxd8ZObRglt41bADAfsMtr0eoongcA0My0H65w0hjXPKFujl90sBE0UzjRTSOzkvm1crmY54GXQrFu_8DVaiJKco7G0OGqog2IQ_M4Lfu/s751/umngqusho-recipe-main-photo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="751" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKMRmeVUQ492eXdt0PL8IDJ90ZXHGKblpqi-Kxd8ZObRglt41bADAfsMtr0eoongcA0My0H65w0hjXPKFujl90sBE0UzjRTSOzkvm1crmY54GXQrFu_8DVaiJKco7G0OGqog2IQ_M4Lfu/s320/umngqusho-recipe-main-photo.jpg" width="320" /></a></div><br />&nbsp;<p></p><p><b>TIP</b></p><p>"Samp needs to soak in water overnight, so start this dish the day before."</p><p><br /></p><p><b>INGREDIENTS</b></p><p><br /></p><p>500 g samp-and-bean mix</p><p>about 4 litres water</p><p>1 onion, finely chopped</p><p>2 carrots, peeled and chopped</p><p>2 potatoes, peeled and chopped</p><p>1 can chopped tomatoes</p><p>125 g brown or white onion soup powder</p><p>1 tsp salt (optional)</p><p>1 cup grated Cheddar cheese</p><p><br /></p><p><b>STEPS</b></p><p><b><br /></b></p><p>1. Soak the samp and beans overnight in a litre of water. Drain and rinse well the next morning. Put the soaked and rinsed samp and beans into a large potjie and add three litres of water (no salt). Bring to the boil and cook for two hours until almost soft. Control the heat by adding or removing coals so it’s not boiling rapidly, but it’s hotter than the very gentle simmer of oxtail potjie (let’s call it a medium-paced simmer). If at any stage it looks too dry, add a little more water.</p><p>2. Add the onion, carrots, potatoes and tomatoes, then simmer for another 30 minutes or until the potatoes are soft. It shouldn’t dry out – the water inside the potjie should be just visible between the samp and beans.</p><p>3. Gently stir in the onion soup powder until it’s well mixed. Continue to simmer uncovered for another five to 15 minutes until most of the liquid has evaporated and you have a thick, hearty mixture.</p><p>4. Taste and season with salt if necessary (remember some onion soup powders are very salty already). Take it off the fire and stir in the cheese. Leave to stand for five minutes, then serve.</p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-90129926485514801372021-02-21T13:10:00.002-08:002021-02-21T13:10:14.583-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOMzDvkwRHnUm1FYqbBfspSrhozTADpIFrtQWgwWa4uR2MsG0YOJRshYEKdYwMKiwfvx_C2MfvvMMmiBtcAwsX0IR0zfI5DHKBS49a4aNrB_9cbYOft_5ddXGYkeSEN_-gKut34nhiGHC/s1024/3ff945b0254746299041924ba59e85e6.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="681" data-original-width="1024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOMzDvkwRHnUm1FYqbBfspSrhozTADpIFrtQWgwWa4uR2MsG0YOJRshYEKdYwMKiwfvx_C2MfvvMMmiBtcAwsX0IR0zfI5DHKBS49a4aNrB_9cbYOft_5ddXGYkeSEN_-gKut34nhiGHC/s320/3ff945b0254746299041924ba59e85e6.webp" width="320" /></a></div><br />&nbsp;<p></p><p><b>INGREDIENTS</b></p><p><br /></p><p>Maize</p><p>Sorghum</p><p>Yeast</p><p>Water</p><p><br /></p><p><b>STEPS</b></p><p><br /></p><p>"You need to understand that the beer is prepared in open fire outside the house."</p><p>1. Mix all the ingredients well inside a vessel, potjie, preferably one that is made from cast-iron.</p><p>2. Add warm water, 4 measures to be precise.</p><p>3. Leave the mixture overnight so that fermentation takes place.</p><p>4. Some of the wort's portion, or the extracted liquid when mashing the grains, is eliminated and set aside.</p><p>5. Cook the remainder of mash until you are left with a crusty sediment. This is what is known as the isidudu which is consumed as porridge.</p><p>6. However, during the beer-making process, the Isududu is left to cool for one day before it is then poured into a clay pot.</p><p>7. Get the wort that was set aside and add malt together with some sorghum into it; a handful will be enough. Also add a handful of maize malt.</p><p>8. Stir the brew with a special traditional wooden spoon known as an iphini.</p><p>9. Close it using a lid, then put a blanket on top as a way of retaining heat. You should place it in a warm place to foster fermentation.</p><p>10. Test the readiness of brew by lighting match over the pot. It is ready if it blows out quickly.</p><p>11. Removing the used up grain requires one to filter out all fermented mash via a tube-shaped woven grass strainer known as an intluzo.</p><p>12. You will be left with the intshela. This refers to the sediments that remain. It is what is added to the already strained beer to give it a nice extra flavour.</p><p>13. Finally, squeeze grain on the strainer and feed it to the chickens. The person who has brewed the beer gives a traditional thank to the ancestors. He or she is supposed to throw some of the corn to the ground.</p><p>14. The prepared beer is then poured into a large communal drum known as the gogogo. It is from here that it is shared out to the rest of the people.</p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-41014812265244487542021-02-21T13:04:00.006-08:002021-02-21T13:04:45.805-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46N7HtEZKY85SW6QM3J1efTCD9fnZQmQe_9nZf7gMeSMQI_VMMd915PLjpcmNdwb2Gy9pPSdkQ3uVfCN6ztnbjrWfS45XTpXQ4OXXC0J07e6bJxhV__w3x2qrVDFKDud7SLV1dPJxrqsN/s786/amadumbe-2-786x590.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="590" data-original-width="786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46N7HtEZKY85SW6QM3J1efTCD9fnZQmQe_9nZf7gMeSMQI_VMMd915PLjpcmNdwb2Gy9pPSdkQ3uVfCN6ztnbjrWfS45XTpXQ4OXXC0J07e6bJxhV__w3x2qrVDFKDud7SLV1dPJxrqsN/s320/amadumbe-2-786x590.jpeg" width="320" /></a></div><br />&nbsp;<p></p><p><b>INGREDIENTS</b></p><p><br /></p><p>1 litre-750 ml Water</p><p>1 kg Amadumbies</p><p><br /></p><p><b>STEPS</b></p><p><br /></p><p>1. Heat a heavy based pot up, add the water and bring to the boil. Add Amadumbies and allow to "steam" in this water amount. Keep turning around and topping up with water. Take about 2 hours or so to cook, obviously the timing will alter depending on the size as we were working with very plump amadumbies. A medium sized is better in flavour and quality. When a knife can cut through the Amadumbe easily, they are ready.</p><p><br /></p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com1tag:blogger.com,1999:blog-1536387074229733077.post-62300477805929373582021-02-21T09:13:00.002-08:002021-02-21T09:17:09.362-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPlas2ND2szThHDQp6VUNKBQFmH_ODG6UDaj5iVQlhxLFrRcO9iCgpLVc7JJBxe3kuOLebOU_ahFmU2zGlsrrURKSQFOQdq32fmdJ_GabnAIu7Yd1EebqiiXJGSn-QvTaM7iyGZpYiUBI/s751/umleqwachicken-recipe-main-photo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="751" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPlas2ND2szThHDQp6VUNKBQFmH_ODG6UDaj5iVQlhxLFrRcO9iCgpLVc7JJBxe3kuOLebOU_ahFmU2zGlsrrURKSQFOQdq32fmdJ_GabnAIu7Yd1EebqiiXJGSn-QvTaM7iyGZpYiUBI/s320/umleqwachicken-recipe-main-photo.jpg" width="320" /></a></div><br />&nbsp;<p></p><div><b>INGREDIENTS</b></div><div><b><br /></b></div><div>1 full chicken&nbsp;</div><div>Pinch salt</div><div>1 onion</div><div>Enough water to boil until well cooked</div><div><br /></div><div><b>STEPS</b></div><div><b><br /></b></div><div>1. After cleaning and dividing chicken bring chicken to boil with salt</div><div><br /></div><div>2. When the chicken is about to be cooked add chopped onion</div><div><br /></div><div>3. Simmer for 15 minutes</div><div><br /></div><div>4. After it's cooked, let it cool and serve</div><div><br /></div>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-63188199929684070662021-02-21T09:10:00.002-08:002021-02-21T09:10:13.331-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFMUkEAxJIEheQUzX_BnQVlxhDPlseAJsav6LfFgUmVs0q5eZSn9BM-g7sItBKMTzqPfHzDhbveiWCZB0P7BS_z2lKBP2oTC4XcEXAYggQ8friY3BkCMxW6weVv1B-EVPjDSrnzawBmtX/s1200/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFMUkEAxJIEheQUzX_BnQVlxhDPlseAJsav6LfFgUmVs0q5eZSn9BM-g7sItBKMTzqPfHzDhbveiWCZB0P7BS_z2lKBP2oTC4XcEXAYggQ8friY3BkCMxW6weVv1B-EVPjDSrnzawBmtX/s320/photo.jpg" width="320" /></a></div><br />&nbsp;<b>INGREDIENTS</b><p></p><p><b><br /></b></p><p>500 g Corn meal</p><p>1 tablespoon salt</p><p>Water (3litres or more)</p><p><br /></p><p><b>STEPS</b></p><p>1. Rinse your corn meal.</p><p>2. Add corn meal into the pot and add water.</p><p>3. Add salt.</p><p>4. Keep adding water until corn meal is soft.</p><p>5. Serve as a snack</p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-59422168778084392422021-02-21T08:49:00.003-08:002021-02-21T09:00:51.761-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22kD-JZntu0ZMr3ca0TyXz7K4IOsHExmBJsiu1bjVlpQ5nTk8Om2m98RGIIaX0de-4D3RQFvzymMNG_oYFl-yEOKKS_sjGbf8kdzN9oaRKmiByGbiiOm_KA9fNBQNFyQlwGFwWMIkrPj8/s500/imfino.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22kD-JZntu0ZMr3ca0TyXz7K4IOsHExmBJsiu1bjVlpQ5nTk8Om2m98RGIIaX0de-4D3RQFvzymMNG_oYFl-yEOKKS_sjGbf8kdzN9oaRKmiByGbiiOm_KA9fNBQNFyQlwGFwWMIkrPj8/s320/imfino.jpg" /></a></div><br />&nbsp;<b>INGREDIENTS</b><div><br /></div><div>500 g Imfino (1 bunch)</div><div><br /></div><div>2 cups Water</div><div><br /></div><div>3 tbsp Cooking Oil</div><div><br /></div><div>1 tsp Crushed Garlic</div><div><br /></div><div>½ Finely Chopped Onion</div><div><br /></div><div>¼ tsp Salt</div><div><br /></div><div><br /></div><div><br /></div><div><b>STEPS</b></div><div><b><br /></b></div><div><b><br /></b></div><div><br /></div><div>1. Wash and clean your Imifino.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmaG8wAy-eFtwb_mxp2G7XZtio0BQSkwgoGcVsFeo-TCzeV-1cr_5SrADOCYUB2FBEAuxWN1jpJUyj6FAetdU9DHis_A-gXtdXHWTcr9rrg1nq5ryJKJwAys5HQVjJ11U0oSkBHEFdz22p/s400/types-of-imifino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmaG8wAy-eFtwb_mxp2G7XZtio0BQSkwgoGcVsFeo-TCzeV-1cr_5SrADOCYUB2FBEAuxWN1jpJUyj6FAetdU9DHis_A-gXtdXHWTcr9rrg1nq5ryJKJwAys5HQVjJ11U0oSkBHEFdz22p/s320/types-of-imifino.jpg" width="320" /></a></div><div><br /></div><div><br /></div><div>2. Chop your imifino.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCUZdM1qQk_BxCcfN8uUYpRq45CU2lja68j3i_RuYrJXdh-2edMa8w26txf01d-7g7VzAsfDguAbKeOXNw4L5Zac1Y44_Ak9kZ0HplXNlGX0ar3aEHvrfj4meb-pMknlydA6wRjJ4B773/s500/chopped-imifino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCUZdM1qQk_BxCcfN8uUYpRq45CU2lja68j3i_RuYrJXdh-2edMa8w26txf01d-7g7VzAsfDguAbKeOXNw4L5Zac1Y44_Ak9kZ0HplXNlGX0ar3aEHvrfj4meb-pMknlydA6wRjJ4B773/s320/chopped-imifino.jpg" /></a></div><div><br /></div><div><br /></div><div>3. Boil your Imifino in water for 15 minutes with a ¼ of salt added.</div><div><br /></div><div>4. After boiling drain out of water. (drain as much as you can)</div><div><br /></div><div>5. Is a separate sauce pan add your oil and fry your onions and garlic until soft. (± 5 minutes on low heat)</div><div><br /></div><div>Now combine all together</div><div><br /></div><div>6. Add your imifino to your saucepan and fry for a further 15 minutes on low heat. (continuously stir to avoid burning/sticking)</div><div><br /></div><div>7. Serve and enjoy!</div><div><br /></div><p></p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-58311533405122929012021-02-21T08:46:00.004-08:002021-02-21T13:18:08.559-08:00<p>&nbsp;</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVA20919D73O0eRql4MIHLA0tMLOEiwfO8UZQmvZ1HZ7f7G8T2IoYvgxOf0wqsoFmjppmSD2YQQN8tlKr1DBrcPSa_sifkT4rLZdGqGGin2Ekk4xeYMvFK-MBf0EMmIFtRj3iwo5lzcF-F/s500/isigwaqane-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVA20919D73O0eRql4MIHLA0tMLOEiwfO8UZQmvZ1HZ7f7G8T2IoYvgxOf0wqsoFmjppmSD2YQQN8tlKr1DBrcPSa_sifkT4rLZdGqGGin2Ekk4xeYMvFK-MBf0EMmIFtRj3iwo5lzcF-F/s320/isigwaqane-1.jpg" /></a></div><p></p><p><br /></p><p><b>INGREDIENTS</b></p><p><br /></p><p><br /></p><p>2 cups Beans</p><p>2 cups Maize Meals</p><p>&nbsp;½ Finely chopped Onion</p><p>&nbsp;½ Finely chopped Green Pepper</p><p>3 tbsp Cooking Oil</p><p>1 tbsp Curry Powder</p><p>1 Beef Stock Cube</p><p>Water</p><p><br /></p><p><b>STEPS</b></p><p><br /></p><p>Prepare your Beans</p><p><br /></p><p>1. Wash your beans. Once washed place beans in bowl and soak overnight. (Soak in 1 l of cold water).</p><p>2. Drain your beans and place in pot. Add boiling water to your beans. (add enough water to cover your beans) Bring to boil.</p><p>3. Once boiling reduce heat and allow to simmer for 1 ½hours or until nearly soft. Stir every 30 minutes. Add water while cooking if necessary.</p><p>In a separate sauce pan</p><p>4. Add your oil, onion and green pepper and fry until soft. Add your curry powder and fry for another 2 minutes on low heat. (stir continuously)</p><p>Combine it all together</p><p>5. Once your onions and peppers are done you add them to your beans and stir. Add your maize meal and mix aggressively with a fork or wooden spoon.</p><p>6. Reduce heat and let it simmer for 30 minutes until the maize meal is cooked. Stir occasionally. Depending on the texture you want add more or use less water/maize.</p><p>7. Serve and enjoy!</p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com1tag:blogger.com,1999:blog-1536387074229733077.post-7082029936869202582021-02-21T08:43:00.003-08:002021-02-21T13:19:26.439-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivchCYScx0sjBmADlWCBU-c90FRSVf3MaV8LtKlsOBwoflGawHrO5Xf1ricFa6gkXWQmdB9NL_jEFmkQ5UlgJGSNz10BCcEi_Atr90v7-D4Sqy7xTR_IGpJ-GttJV0hPRv2-_z-5dwWOh_/s620/FULL-VIEW1-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivchCYScx0sjBmADlWCBU-c90FRSVf3MaV8LtKlsOBwoflGawHrO5Xf1ricFa6gkXWQmdB9NL_jEFmkQ5UlgJGSNz10BCcEi_Atr90v7-D4Sqy7xTR_IGpJ-GttJV0hPRv2-_z-5dwWOh_/s320/FULL-VIEW1-1.jpg" width="320" /></a></div><br /><b><br /></b><p></p><p><b>INGREDIENTS</b></p><p><br /></p><p>500g of Spinach</p><p>1 to 2 Onions</p><p>500g of maize meal/mealie meal</p><p>3 of cups of water</p><p><br /></p><p><b>STEPS</b></p><p><br /></p><p>1. Boil onion and spinach together in a small amount of water, add salt for flavor and allow water to evaporate</p><p><br /></p><p>2. Mix a small amount of pap and water in a separate container and then add into pot.</p><p><br /></p><p>3. Continue adding the rest of the pap and stir until well blended together.</p><p>Cooking time: 30min...</p><p><br /></p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com0tag:blogger.com,1999:blog-1536387074229733077.post-12419042301399912252021-02-21T04:42:00.003-08:002021-02-21T04:48:33.046-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnViHKgVIIW9Q0m7_hkC7qoQdsX2bN2gDATd84EcBj04xbxADmt0X5BzjnuguUNiR34BPJcQ0CEGVMoh7qcLSFf75Ow_aP7Tg9DzqeTDU3v8C1vBn-acqvJ8U7DtkHXIejzQ4EQdAGuei/s751/chicken-feet-and-intense-recipe-main-photo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="751" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnViHKgVIIW9Q0m7_hkC7qoQdsX2bN2gDATd84EcBj04xbxADmt0X5BzjnuguUNiR34BPJcQ0CEGVMoh7qcLSFf75Ow_aP7Tg9DzqeTDU3v8C1vBn-acqvJ8U7DtkHXIejzQ4EQdAGuei/s320/chicken-feet-and-intense-recipe-main-photo.jpg" width="320" /></a></div><br />&nbsp;<p></p><div><div><b>INGREDIENTS</b></div><div><br /></div><div><br /></div><div>1 kg chicken intense</div><div><br /></div><div>7 chicken feet</div><div><br /></div><div>1 medium onion</div><div><br /></div><div>1 tablespoon chicken spice</div><div><br /></div><div>1 teaspoon curry powder</div><div><br /></div><div>1 teaspoon paprika</div><div><br /></div><div>2 chicken cubes</div><div><br /></div><div>1 teaspoon turmeric</div><div><br /></div><div>1 cup water</div><div><br /></div><div>1 tablespoon cooking oil</div><div><br /></div></div><div><br /></div><div><b>STEPS</b></div><div><b><br /></b></div><div><div>1. 1 tablespoon cooking oil.</div><div><br /></div><div>2. Boil your maotwana with water, 1 chicken cube, and turmeric for 30 minutes or until ready ! Set them aside and please keep. The soup for later in a bowl!</div><div><br /></div><div>3. In the same pot pour cooking oil, your finely chopped onion and all your spices and Saute until soft and put in your clean Malana and stir until well combined! Please don't close the lid for 5 minutes, after 5 minutes close the lid and cook Malana till well cooked.</div><div><br /></div><div>4. Take out the soup from the Malana and mix it with maotwana soup and brown Malana for 6min and.</div><div><br /></div><div>5. Put in your maotwana and brown for another 2minutes and pour back the soup and let it simmer on low heat 🔥 and walla enjoy</div></div>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com1tag:blogger.com,1999:blog-1536387074229733077.post-67210874379378614592021-02-21T03:49:00.004-08:002021-02-21T03:56:46.279-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkIEgI2hoDNaqWU6q0vSOgq1NnJFlH3irbV88V-euCkiCASKnxEgJJIj7_8SSOxJkGbBAswhYxDQXNFrmAfNKx3XsRmK0p7qsqRYsv0_SpP16ZQn2_fBk7wmN95VyqToXZjTZ23JeJ-KL/s751/ujeqe-tradition-steam-bread-recipe-main-photo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="751" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkIEgI2hoDNaqWU6q0vSOgq1NnJFlH3irbV88V-euCkiCASKnxEgJJIj7_8SSOxJkGbBAswhYxDQXNFrmAfNKx3XsRmK0p7qsqRYsv0_SpP16ZQn2_fBk7wmN95VyqToXZjTZ23JeJ-KL/s320/ujeqe-tradition-steam-bread-recipe-main-photo.jpg" width="320" /></a></div><br />&nbsp;<p></p><div><div><b>INGREDIENTS</b></div><div><br /></div><div>10 servings</div><div><br /></div><div>2 dishing spoons phuthu or pap</div><div><br /></div><div>4 cups flour</div><div><br /></div><div>1 sachet yeast</div><div><br /></div><div>2 spoons sugar</div><div><br /></div><div>1 tspn salt</div><div><br /></div><div>Half jug Lukewarm water</div></div><div><br /></div><div><br /></div><div><b>STEPS</b></div><div><br /></div><div><br /></div><div><div>1. Add all dry ingredients in a bowl and mix</div><div><br /></div><div>2. Add water and mix with hand</div><div><br /></div><div>3. When it's a firm dough put in plastic</div><div><br /></div><div>4. Leave dough four about an hour don't leave for a long time because it will be sour</div><div><br /></div><div>5. After an hour u have to cook it for 2 hours</div><div><br /></div><div>6. It looks like dombolo but it tastes different</div><div><br /></div></div>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com2tag:blogger.com,1999:blog-1536387074229733077.post-77654564802055639692021-02-21T03:24:00.007-08:002021-02-21T13:20:43.579-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvTfh4xYTdEeLJAIzDhwgzhQgAR2lbCMl7EB_dIuNR5TAkQzbsEyenqBQ8tzbc9X82Ff0VB1S-cUqFTzdKns9A4hhihAg1L2ocRRk-6Z765SyvS2_UJT3NqF025fZU6TZunLpbfHk39hP/s751/kota-sphahlo-recipe-main-photo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="751" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvTfh4xYTdEeLJAIzDhwgzhQgAR2lbCMl7EB_dIuNR5TAkQzbsEyenqBQ8tzbc9X82Ff0VB1S-cUqFTzdKns9A4hhihAg1L2ocRRk-6Z765SyvS2_UJT3NqF025fZU6TZunLpbfHk39hP/s320/kota-sphahlo-recipe-main-photo.jpg" width="320" /></a></div><div><br /></div><br /><br /><div><div><b>INGREDIENTS</b></div><div><br /></div><div><br /></div><div>Bread baked</div><div><br /></div><div>Cheese grated</div><div><br /></div><div>Polony grated</div><div><br /></div><div>Lettuce</div><div><br /></div><div>Potatoes Chips medium cut</div><div><br /></div><div>Chips spice or Aromat</div><div><br /></div><div>Complimentary Sauces</div><div><br /></div><div>Cooking Oil</div><div><br /></div><div>Atchaar, finely chopped</div><div><br /></div><div><br /></div><div><b>STEPS</b></div></div><div><br /></div><div><br /></div><div><div>1. Rinse starch off the potatoes chips and then dab a bit to dry the fry in hot oil for 12 - 15 minutes until crispy brown.</div><div><br /></div><div>2. Put lettuce then atchaar, lettuce holds the oils.</div><div><br /></div><div>3. Add the polony and cheese, add the chips accordingly. Ready to serve</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYRgJx_VeyFDyPRGglMiaMKLk_codonw_gn-xRopcqPVPhWWddGvfD-L4vD3y_SZXwFm8R9lRHYCTA-_4ZSSqTUF6-KdKJtaGG7hk6i8yFyB4Rw6Fd87NQS_b9AhMMiSoHdTxLR84wdeN/s800/photo+%25281%2529.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYRgJx_VeyFDyPRGglMiaMKLk_codonw_gn-xRopcqPVPhWWddGvfD-L4vD3y_SZXwFm8R9lRHYCTA-_4ZSSqTUF6-KdKJtaGG7hk6i8yFyB4Rw6Fd87NQS_b9AhMMiSoHdTxLR84wdeN/s320/photo+%25281%2529.webp" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWllihaq-FMQKiuEYWLMlVnJTnaN0sgMAujNYGJk0CsjXpu1GWBmZCGBksyAU2D6GwLI_ZTc8KQ5nIruP6tgeIQwx7fx1mFCcNssXtyGAT6P9xJ87aokqFMvt1KfgsMu0hexteWYXZkvf/s992/photo.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="744" data-original-width="992" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWllihaq-FMQKiuEYWLMlVnJTnaN0sgMAujNYGJk0CsjXpu1GWBmZCGBksyAU2D6GwLI_ZTc8KQ5nIruP6tgeIQwx7fx1mFCcNssXtyGAT6P9xJ87aokqFMvt1KfgsMu0hexteWYXZkvf/s320/photo.webp" width="320" /></a></div><br /><div><br /></div><div><br /></div>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com3tag:blogger.com,1999:blog-1536387074229733077.post-17301273322169135872021-02-21T03:08:00.006-08:002021-02-21T03:34:10.089-08:00<p>&nbsp;</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBThTHLGZgpv8pniljF-vWHYs4gjd6olcoSFLN0ZyQIJcVtXL8ka-TXAMH3I3CtEr3v3x4Us2xodR6amTaMg1ZifPHDWH31wJa2jz8RLjViVLRYG11I878up_jkUALeyg-0LaGUuIoSVq/s604/images+%252844%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="507" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBThTHLGZgpv8pniljF-vWHYs4gjd6olcoSFLN0ZyQIJcVtXL8ka-TXAMH3I3CtEr3v3x4Us2xodR6amTaMg1ZifPHDWH31wJa2jz8RLjViVLRYG11I878up_jkUALeyg-0LaGUuIoSVq/s320/images+%252844%2529.jpg" /></a></div><p><br /></p><p><b>INGREDIENTS</b></p><p><b><br /></b></p><p>500 grams all-purpose flour (or cake flour without raising agent)</p><p>4 tablespoons/30 grams sugar</p><p>2 teaspoons instant yeast</p><p>Optional:&nbsp;</p><p>1/2 teaspoon salt</p><p>500 milliliters warm water</p><p>1 tablespoon vegetable oil, plus more for deep-frying</p><p>Optional:&nbsp;</p><p>Jam and sugar, for rolling</p><p>Optional:&nbsp;</p><p>Tea, for serving</p><p><br /></p><p><b>STEPS</b></p><p><b><br /></b></p><p>1. Gather the ingredients.&nbsp;</p><p>2. In a clean bowl, mix the flour, sugar, yeast, and salt (if using) together.</p><p>3. Add the warm water and vegetable oil and begin to mix into a soft dough.</p><p>4. Once the dough has been mixed very well, cover with a tea towel and set aside to rise for an hour. There's no need to knead the dough.</p><p>5. After an hour, the dough should have doubled in size. Mix the dough again—this helps to achieve softer dough. After mixing, allow the dough to rest for a further 10 minutes.</p><p>6. In the meantime, heat up enough vegetable oil in a pot for deep frying over medium heat.</p><p>7. Scoop out some batter with a large spoon and drop it into the hot oil. Use a second spoon to push the dough into the hot oil, if needed. Ensure the oil is being heated under a medium flame to prevent the magwinya from browning too quickly without fully cooking on the inside. Fry the doughnuts until golden brown, turning halfway to ensure even browning.</p><p>8. Once ready, scoop the magwinya out of the pot and place it onto absorbent kitchen paper to drain the excess oil.</p><p>9. The magwinya can be served alone, but it also goes well with a cup of tea. For extra indulgence, roll it in jam and sugar. Serve immediately and enjoy!&nbsp;</p>Treasure Zwanehttp://www.blogger.com/profile/05657872407026794117noreply@blogger.com2