Author: Werner Botha

WALNUT-STUFFED AUBERGINES – AUSTRIA

  COUNTRY:                           AUSTRIA DISH:                                     WALNUT-STUFFED AUBERGINES CONTRIBUTED BY:            Roswitha Brieger, Spouse to the Ambassador       Ingredients        2 large aubergines 2 tablespoons olive oil 1 onion, chopped 2 garlic cloves, crushed 3 celery sticks, chopped 175g mushrooms, chopped 6 tablespoons brown rice, cooked 50g walnuts, ground 1 tablespoon tomato purée 2 tablespoons chopped parsley salt & pepper 75g vegetarian cheese, grated   Method Prick the aubergines all over, cut in half, place cut side down on a greased baking sheet. Bake in a pre-heated oven for 10 minutes. Heat the oil in a pan, add onion and fry until soft....

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KALE WITH PEANUT BUTTER SAUCE  – ZIMBABWE

  COUNTRY:                          ZIMBABWE DISH:                                     KALE WITH PEANUT BUTTER SAUCE  CONTRIBUTD BY:             JESSICA JESINA HAMADZIRIPI, SPOUSE TO THE AMBASSADOR     Ingredients  2 bundles kale 1 large onion, chopped 2 large tomatoes, chopped 2-3 tablespoons peanut butter, natural or organic salt to taste black pepper, to taste – optional chillies, to taste – optional   Method Wash and cut kale into fine strips. In about 600ml of water boil kale, chopped onion & chopped tomatoes to preferred level of cooking, until tender (well done or not). In a separate bowl mix the peanut butter with a little hot water to make...

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ENCEBOLLADO DE PESCADO – ECUADOR

  COUNTRY:                           ECUADOR DISH:                                     ENCEBOLLADO DE PESCADO CONTRIBUTED BY:            Denis Cardenas, Owner at El Jalapeno Encebollado (Spanish: cooked with onions) is a fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country’s coastal region. It is served with boiled cassava and pickled red onion rings. A dressing of onion is prepared with fresh tomato and spices such as pepper or coriander leaves. It is commonly prepared with albacore, but tuna, billfish, or bonito may also be used. It may be served with ripe avocado. Ingredients...

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PONDU – DEMOCRATIC REPUBLIC OF CONGO

  COUNTRY:                           DEMOCRATIC REPUBLIC OF CONGO DISH:                                     PONDU CONTRIBUTED BY:            Revella M’Poko, Spouse to the Ambassador   Ingredients 1kg cassava leaves (fresh or frozen, but must be pounded) 500ml palm oil (can use olive oil for healthier version) 4 medium onions, chopped 5 spring onions, chopped 1 tablespoon garlic, chopped 1 cucumber, chopped 1 large aubergine, peeled and chopped 2 teaspoons fish spice salt to taste (please note: fish spice is salty) smoked/dried/canned fish is optional   Method  Boil cassava leaves in 1l water for 30 minutes and drain. Add 2l of water to cassava leaves along with all...

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PABLO NERUDA’S CONGER CHOWDER – CHILE

  COUNTRY:                            CHILE DISH:                                     PABLO NERUDA’S CONGER CHOWDER CONTRIBUTED BY:             Deborah Siraze, wife to the Ambassador   Ingredients (Serves 4) 4 medallions red cusk-eel 4 tblsp olive oil 4 cloves garlic ½ onion 2 tomatoes 4 caraila potatoes 1 cup prawns coriander 1 cup Sauvignon Blanc 2 cups fish stock or furnet 1 cup cream salt and pepper   Method Finely cut onion, crush cloves. Peel tomatoes and cut into quarters. Wash, peel, chop the potatoes into 8 pieces. Boil until cooked. Plunge into cold water, put aside. Finely chop the chowder.   To make the chowder Heal the...

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