Local cook goes back to her roots
Every week during the month of September we will share a recipe to showcase South African cuisine and heritage.
SEPTEMBER marks heritage month in South Africa and Northglen News’ Danica Hansen tracked down residents living in our area of coverage and honed in on the various dishes people prepare distinct to their cultural heritage. Besides cuisine Heritage Month also pays homage to our 11 official languages. According to government the month also recognises aspects of South African culture which are both tangible and intangible: creative expression such as music and performances, our historical inheritance, languages as well as the popular memory.
Every week during the month of September we will share four recipes that showcase our cuisine.
This week, Redhill resident, Thobeka Zikhali shares her recipe for Isigwaqane, a Zulu dish made with phutu and beans.
Zikhali said this dish is a part of any traditional Zulu table.
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“The ingredients here are things that are cheap to buy or easy to grow. In the past, Zulu people couldn’t afford expensive food and this was a staple among those in rural areas as well as those in cities. It’s like home, when people eat this dish it brings comfort. It is served at traditional functions, weddings, at umemulo (21st birthday) and throughout the labola process,” she said.
The dish is gaining popularity as old traditions are remembered, she added.
“Youngsters are even learning to cook this dish from their elders. In modern times, people are going back to their roots and this dish is popular in some township restaurants that specialise in cooking traditional food,” said Zikhali.
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Recipe (Serves 4-5 people)
Ingredients:
3 cups mealie meal
3 cups dry beans
1 teaspoon salt
1 cube stock
2 tablespoon butter
Method:
Boil dry beans for two to three hours depending on the brand. Add one teaspoon of salt and a stock cube. When the beans are soft, add butter and mielie meal. Let it boil together for 10 to 15minutes and remove from the stove. Stir for about two to three minutes and put it back on the stove for another 10 to 15min, stirring every five minutes. Serve with fresh herbs, spinach or a curry of your choice.
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