3 recipes from Somizi’s book you need to try
These 'Dinner at Somizi's – I am not a Chef ' recipes are easy, quick and have a modern take on traditional recipes such as the dombolo.
Somizi Mhlongo cookbook, Dinner at Somizi’s, I am not a chef. Picture: Supplied
The multi-talented Somizi Mhlongo’s book Dinner at Somizi’s – I Am Not A Chef which was the highest-selling book in the food and drink category from 29 November 2020 – 2 January 2021, in South Africa.
Fans can’t get enough of the cookbook as the success is similar to the highly successful 1 Magic show.
Always showing his cooking skills on his social media timeline, the release of the book was much anticipated and these recipes will gladly feed a crowd.
ALSO READ: Fans react to Somizi’s cookbook being at number one
Three must-try recipes from the book:
- Multi-coloured dombolo
On page 95 of Dinner at Somizi’s – I Am Not A Chef is this delicious twist on the traditional dombolo that is packed with flavour.
Ingredients:
3 cups of flour
1 tsp of yeast
1/2 tsp of salt
3 tbsps of sugar
2 cups of lukewarm water
Chopped fresh parsley
250g streaky bacon
Butter for greasing
Method
In a large bowl mix the dry ingredients together, make a well in the centre and pour in the lukewarm water. Mix the dough together until it is soft. Let the dough sit for 30 minutes until it has risen.
In a pan, fry the bacon until golden brown and chop to small pieces.
Once the dough has risen slowly start kneading the bacon into the dough until well mixed. Grease a large enamel bowl, add in the dough and let it sit for about 20 minutes. Steam the dombolo in the bowl.
Serve with lamb curry.
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2. Kota Canapes
The breakfast version of the much love caloric Kota, this time in bite-sized portion and a bit healthier.
Kota canapes. Picture: Instagram @somizi
Ingredients
1 French Loaf
One avocado
One papaya
Mango atchar
Juice of a lime
250g sliced fried bacon
A small handful of coriander
4 eggs
Salt and pepper
Method
Preheat oven at 175°C.
Slice the french loaf into 2cm pieces and place them on an oven tray. Drizzle olive oil and season with salt and pepper.
Toast the bread in the preheated oven until golden brown. Add avocado and papaya in a blender, season with salt and pepper, add lime juice and blend until smooth.
Smear the avocado and papaya puree onto the toasted bread. Add in the fried egg or cooked sliced salmon, bacon and garnish with mango atchar and coriander.
3. Pap and ox liver
Ingredients
2kg ox liver
1-litre milk
Vegetable oil for frying
2 onions chopped
2 garlic cloves crushed
1 tbsp of ginger paste
2 tsp turmeric
1 tsp dried thyme
1 tsp dried oregano
1 beef stock cube
1 tbsp chilli flakes
Salt and pepper to taste
Fresh parsley to garnish
Method
Remove the membranes, drain the blood cut the lives into cubes and fry but do not fully cook. Remove from the pan.
Heat oil in a sauce pan, add in onions and then the garlic. Add the livers into the saucepan until both sides are cooked, sprinkle in the dried herbs, then cover the pot to cook for 10 minutes.
Add in the beef stock cube with 1/2 cup of water cook for a further 5-7 minutes. Sprinkle chilli flakes and parsley
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