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Tshidzimba, dikgoba and morogo wa thepe - eat South African, eat healthy with Eat Ting

Eat TingEat Ting: Lose Weight, Gain Health, Find Yourself, by dietitian Mpho Tshukudu and food anthropologist Anna Trapido, was recently featured in the City Press.

According to the article, the book is “encouraging South Africans to get back to eating nutritional, traditional African food”.

From gluten-free sorghum flapjacks to salads featuring low-GI, ancient grains, Eat Ting is all about great-tasting South African superfoods.

In the article, Grethe Koen looks at “Poverty food” and the effects of apartheid on the South African diet.

There are many powerful ideas in Mpho Tshukudu and Anna Trapido’s new cooking and nutrition book, Eat Ting, but the quote that best sums up the ethos of this beautifully worded and photographed manual is this: “Since we are what we eat, if we ignore taste preferences and familial food fondness, we become someone else. Essentially, the existing diet books serve up the idea that Africans need to change who they are to lose weight and gain health. This is nonsense.”

Eat Ting is the book we’ve always needed – a book that recognises black South African realities and actively promotes those beneficial foods we’ve been told we should no longer eat.

Dishes that your grandmother used to make, like slowly cooked tripe, offal and chicken feet. Low-GI legumes like tshidzimba (samp, sugar beans and peanuts) and dikgoba (cow beans and sorghum). Vegetables like morogo, wa thepe and amakhowe mushrooms. And, of course, ting (fermented sorghum porridge).

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Koekedoorwenner Corli Botha deel haar gunstelingresepte in Corli se kombuis

Corli se kombuisCorli se kombuis deur Corli Botha is nou beskikbaar by Human & Rousseau:

Die Koekedoorwenner van 2016 gee haar smaaklike gunstelingresepte onder die volgende hoofstukke:

Lank, lank gelede
Binne ’n uur
So ’n bietjie Frankryk
Kook saam met vriende
Of maak dit jou eie …
Klein en fyn
Lekker vir oulaas

Heerlike resepte wat deeglik beproef is en geskik is vir beginners, en vir die ervare kokke is daar ook ’n paar uitdagings.

Oor die outeur

Corli Botha, wenner van Koekedoor 2016, het aanvanklik in die korporatiewe wêreld gewerk, maar bak en kosmaak was nog altyd haar grootste liefde. Dié liefde is versterk toe sy en haar gesin ‘n rukkie in Frankryk gewoon het, waar sy daagliks by elke kafee, bakkery of koffiewinkel in die dorp ingeloer het.

Sy het haar passie vir kos omskep in ‘n voltydse beroep. Haar onderneming het só gegroei dat sy vandag nie meer alles alleen kan behartig nie. Corli bly in die Noorde van Pretoria saam met haar man, Gary, en dogter, Kaitlyne, wat haar grootste ondersteuners en proef-eters is.


Everything you needed to know about adult colouring in, but were afraid to ask

Colour Brings HopeKom, kleur saam in!Kom, kleur in!


The Colouring Book Club has written an article answering nine questions about adult colouring in.

Adult colouring books are still selling like hotcakes, so if you haven’t got yourself a copy of Colour Brings Hope, Kom, kleur saam in!: Karnaval van drome and Kom, kleur in! by Tanya O’Connor now is the time!

In the article, The Colouring Book Club address such common questions as “Why are there so many different coloring books on store shelves at the moment?” and “What is the difference between an adult coloring page and a children’s coloring page?”

Read the article:

What is the appeal of adult coloring?

Adults find coloring pages appealing for many different reasons. Some people enjoy that they can express themselves creatively without having to hold any natural drawing talent. Others like the nostalgia of engaging in an activity that they used to enjoy as a child.

For many people adult coloring is therapeutic, coloring is one of those tasks that helps calm the mind and for this reason many people use coloring asd a way to unwind at the end of a busy working day or help relieve stress.

Book details

The Great South African Cookbook - a collection of recipes by SA's finest - launched in Cape Town

Guest, Siba Mtongana and guest
The Great South African Cookbook

The Great South African Cookbook was launched at a glittering function in Cape Town recently.

When you the hear the names Reuben Riffel, Ina Paarman, Siba Mtongana, Dorah Sithole, Jan Braai and Abigail Donnelly, your thoughts (and tummies) immediately set off on a deliciously satisfying journey where the food experience (albeit on television or in a book) is so deep, it’s hard to imagine not sharing it with anyone. This is precisely what 67 of the country’s finest cooks, chefs, bakers, gardeners, foragers, farmers and local food heroes did – shared with us the food they love to cook for the people they love.

Reuben Riffel and Andy FennerPete Goffe-Wood

The satiny, metaphorically melt-in-your-mouth cookbook is published by industry-revered Quivertree Publications and features crisp, clean photography that captures the essence of what it means to be a South African. With over 130 recipes decadently spread like ganache on a chocolate cake, there’s almost no need to wade through the ingredients to envision the outcome of each of these dishes. Expect to find tried and classic favourites alongside contemporary fare. It’s about diversity and creativity – and The Great South African Cookbook certainly lives up to this mandate.

The book

As the Master of Ceremonies for the evening, celebrity chef and author of Kitchen Cowboys Pete Goffe-Wood pointed out, this book is more than just a lip-smacking collection of recipes, it is a beacon for social justice and is completely geared towards humanity. Sello Hatang, Chief Executive for The Nelson Mandela Foundation, echoed these sentiments, saying that food is something that we don’t often think of as being a necessary item to free our brothers and sisters out of poverty, but is certainly is, and it is one of the reasons that the foundation has chosen to collaborate day or night on this book to ensure its success. The foundation will receive all royalties from the book sales to cultivate food security and agricultural projects that will improve the lives of those in need, both socially and economically.

Craig Fraser, Justine Drake and Glenda PhilpKobus van der Merwe and Cass Abrahams

Although at times difficult to coordinate the busy schedules of these celebrities, everyone was committed and stirred into action by a resolute editorial committee. The result: A scrumptious book that embodies South Africa. From the colourful suburb of Bo Kaap to the strawberry producers of KwaZulu-Natal, the contributors in this book have shared their homes, their stories and their hearts – a testament that food is a personal journey and it’s something that must be done with your whole heart.

So, what will you cook for the people you love?

Tracy Swain (@swain_me) tweeted live from the event:

Facebook album


Book details

Don't miss the launch of The Great South African Cookbook

Invitation to the launch of The Great South African Cookbook


The Great South African CookbookQuivertree Publications in association with Exclusive Books is delighted to invite you to the launch of The Great South African Cookbook.

The event will take place at Exclusive Books Hyde Park on Thursday, 18 August.

See you there!

The Great South African Cookbook – 67 contributors, 150 recipes and 372 pages with personal stories from each contributor alongside stunning photography shot entirely on location around South Africa.

Event Details

  • Date: Thursday, 18 August 2016
  • Time: 6:00 PM for 6:30 PM
  • Venue: Exclusive Books Hyde Park
    Shop U30 Hyde Park Corner
    Cnr Jan Smuts Ave & William Nicol Dr
    Craighall | Map
  • Refreshments: Come and join us for a glass of wine
  • RSVP: Exclusive Books Hyde Park,, 011 325 4298

Book Details

Two mouthwatering recipes from new Food & Home Entertaining book A Year of Seasonal Dishes

A Year of Seasonal DishesHuman & Rousseau has shared two mouthwatering recipes from the new book A Year of Seasonal Dishes.

A Year of Seasonal Dishes brings together a number of delicious, trendy and easy recipes. Cocktails, soups, salads, main dishes and sides to desserts and baking – this inspired collection caters for every occasion, including Valentine’s Day and Mother’s Day. Compiled by Food & Home Entertaining, A Year of Seasonal Dishes provides recipes for each month of the year using ingredients in season.

A seasonal chart and the ultimate quantity conversion manual ensure fool-proof cooking.

A Year of Seasonal Dishes is indispensable to chefs, students, cooks and all lovers of food and cooking.


Maple-roasted parsnip soup with dukkah-dusted parsnip crisps
Recipe and styling by Taryne Jakobi; photograph by Vanessa Lewis

Excerpt from A Year of Seasonal Dishes

Serves 8
1 hr 10 mins


4 large parsnips, peeled
80g butter, melted
50ml brown sugar
50ml dukkah

900g parsnips, washed and chopped
50g butter
60ml olive oil
1 large onion, peeled and chopped
100ml maple syrup
200g potatoes, peeled and cubed
1,5L (6 cups) chicken stock
salt and freshly ground black pepper, to taste

1 For the parsnip crisps, preheat the oven to 200°C and line a baking tray with baking paper.

2 Using a vegetable peeler, slice the 4 parsnips into thin ribbons. Combine the 80g melted butter, sugar and dukkah in a bowl. Toss the parsnip ribbons into this mixture until well coated, place them on the baking tray and roast, 10 minutes. Toss and return to the oven until crispy and golden, 5 – 10 minutes. Set aside until needed. Leave the oven on.

3 For the soup, toss the 900g parsnips in the 50g butter and the olive oil and roast for 20 minutes. Add the onion, pour over the maple syrup and roast for a further 15 minutes.

4 Transfer the parsnips to a soup pot, add the potatoes and stock and bring to a boil. Season to taste and skim often to remove any scum.

5 Reduce the heat and simmer until the potatoes are tender, about 20 minutes. Allow to cool slightly. Transfer to a food processor and blend until smooth. Serve hot with the parsnip crisps.

* * * * *

Baklava ice cream served with a cinnamon- and star anise-infused fruit compote
Recipe by Karen Short; styling by Helena Erasmus; photograph by Graeme Borchers

Excerpt from A Year of Seasonal Dishes

Serves 6
1 hr 15 mins

50ml ground almonds
50ml pistachios, finely chopped
80ml (⅓ cup) ground cinnamon
10ml (2 tsp) castor sugar
4 sheets filo pastry
40g butter, melted
1L (4 cups) good-quality vanilla ice cream

75g castor sugar
80ml (⅓ cup) water
juice of 1 lemon

350ml orange juice
500ml (2 cups) red wine
200ml old brown sherry
320g sugar
2 cinnamon sticks
4 star anise
400g mixed dried fruit (we used apricot, mango, figs and raisins, but you can use any fruit)
fresh mint, to garnish

1 Preheat the oven to 180°C. Mix the almonds, pistachios, cinnamon and 10ml (2 tsp) castor sugar together in a bowl and set aside.

2 Brush all the pastry sheets with the melted butter and place them one on top of the other. Cut 24 rounds of pastry with a sharp knife to fit 6cm dariole moulds. Place the circles of pastry on a baking tray and sprinkle with the nut mixture. Bake until golden brown, about 5 minutes. Remove from oven and allow to cool completely.

3 For the syrup, add the 75g castor sugar, water and lemon juice to a saucepan and boil gently for a few minutes until syrupy. Leave to cool.

4 Line 6 dariole moulds with cling film, place one of the baked filo stacks in the bottom of the mould and drizzle with the sugar syrup. Soften the ice cream and press down on top of the filo disc. Repeat the process until the moulds are full. Place the last circle on top of the ice cream and pour the remaining syrup over. Transfer to the freezer.

5 For the compote, place the orange juice, wine, sherry, 320g sugar, cinnamon sticks and star anise in a large saucepan over medium heat and cook, stirring continuously, until the sugar has dissolved. Simmer for about 5 minutes before adding the dried fruit. Bring to a boil, lower the heat and simmer gently until the fruit is tender, 30 – 40 minutes. Allow to cool, then taste. Store the compote in its syrup in the fridge until ready to serve.

6 Remove the darioles from the freezer 10 minutes before serving to allow the ice cream to soften. Remove from the moulds and serve on a platter topped with the dried fruit.

Book details