Khanya Mzongwana recently travelled to Japan, where flavour meets texture in unforgettable mouthfuls. She shares the ten ...

There’s something incredibly comforting about a home-cooked meal steeped in heritage. Xhosa cuisine brings together rich, ...

1. Place the samp and beans in a saucepan, top with the stock or water, season with salt and bring to the boil. Cook for 2 hours, skimming the foam off the surface at regular intervals. Add the ...

1. Place the milk in a saucepan and heat to 30–37°C. Do not boil. Add the amasi and stir well. 2. Pour the mixture into a clean container (a glass or ceramic jar works well) and cover loosely. Leave ...

1. Drain the beans and place in a medium saucepan. Add the stock and salt and bring to a rolling boil. Cook for 1½ hours, stirring occasionally, or until the beans are soft. Add 1 cup water if the ...

1. Remove the husks and silk from the mielies and place in a saucepan. Cover with salted water and bring to a boil. Cook for 30 minutes or until soft. 2. Place on a grill or on the braai and roast ...

1. Heat the oil in a large saucepan. Season the beef and brown in batches. Set aside. 2. In the same pan, sauté the onion, carrot and celery for 5 minutes or until the onions are translucent. 3.

1. Bring the milk and cinnamon sticks to a gentle simmer in a medium saucepan over a low heat. 2. Meanwhile, combine the flour, salt and baking powder in a mixing bowl. Rub the butter into the dry ...

Dieticians Kath Megaw and Chantel Walker tell us how to know when your child’s picky eating is normal and when it’s a problem ...

Miso isn’t just for the base of a soup. It’s a salty, funky, fermented paste that packs the kind of deep, savoury punch I chase in everything I cook. If umami were a person, miso would be the ...