WORS-EN-TAMATIESMOORTJIE
Ivy Kinnear
Hierdie smoortjie is een waarvan my kleinkinders nie genoeg kan kry nie. Hulle ouers laai hulle gedurende skoolvakansies by my af en kom haal hulle weer saans ná werk. Die twee seuns bly gedurig honger, so ek maak maar kos wat ‘rek’.
Braai uie in ’n bietjie olie en roer dan ’n teelepel fyn knoffel in. Sny wors in stukkies, en sny ontvelde tamaties in blokkies. Voeg die wors by die uie en laat dit net effens verbruin - dit moenie gaar braai nie. Voeg die tamatiestukkies en 1 pakkie tamatiepasta by.
Gooi suiker by (ek gooi genoeg by omdat ek ’n soettand het). Laat prut op lae hitte tot gaar. ’n Mens kan aartappels bysit om die dis te ‘rek’.
Ek bedien dit met rys of spaghetti, en die seuns sê Granny se kos is die beste.
CHAKALAKA CHUTNEY SAUSAGE
Verushka Ramasami
When the middle-of-the-month-blues hit and the cupboards look a little bare, this is the recipe to try. It only requires a handful of ingredients!
Chutney sausage is a popular, quick and easy meal, but using good quality sausage makes all the difference.
• ½ kg sausage, cut into pieces
• 1 cup (250 ml) water
• 1 tsp (5 ml) oil
• ½ small onion, chopped
• 2 tsp (10 ml) Kashmiri masala
• 1 tin chakalaka
• 1 tsp (5 ml) sugar
Preheat a pan and add the sausage pieces and water. Cover and cook for 10-12 minutes, turning over until browned on both sides.
Add the oil and onions. Cook until the onions are light brown, then add in the masala mix, followed by the chakalaka and sugar. Mix and cook for 8 minutes on low.
Garnish with dhania and enjoy with roti or fresh white bread.
CURRIED PILCHARD SMOORTJIE
Esmé Perrang de Andrade
• 4 tsp (20 ml) oil
• 1 large onion, chopped
• 1 green pepper, diced
• Half a chilli (optional), chopped
• 1 tsp (5 ml) salt
• 20 ml • • •
