Koe'sister

If I were to describe myself as an inanimate object right now, I’d be a dishevelled rug ready for a good spring clean. I’d need a long soak in warm, soapy water followed by a vigorous wash and spin before finally being hung up outside in the sun. Bec

Adele Smith We’ve talked about alcohol and the decimating effect it has on our people. After an amazing road trip with the family that took us past places like Kogelbaai and Betty’s Bay, I’ve had some time to reflect and read. My thoughts on the topi

Abstinence is a South African range of nonalcoholic spirits and aperitifs infused with the tastes of the Cape. Abstinence Cape Citrus is an alcohol-free and sugar-free gin with buchu and citrus at its core, while the Cape Spice alcohol-free gin combi

When I became tired of store-bought granola that comes with so much added sugar, fat and preservatives, I started making my own. The ingredients change according to which nuts I can fi nd, but I love that I get to control what goes into my granola. I

Awhile back, Lieneke Dennis started a conversation about community gardens in the Lockdown Recipe Storytelling Book (LRSB) Facebook group. I searched the topic in the group and saw that there’s a desire to support food gardens without encroaching on

“Hello everyone, all duahs and prayers needed and very much appreciated. I got my results back and I have been diagnosed with cancer. I’ll be taking it one day at a time. I’m staying positive and I put all my faith in the Almighty and I’ll be seen to

There are many ways to improve your immune system, including eating a healthy variety of food. However, as with all things, balance is everything. Here are a few steps you could take as well as a few of healthy recipes. Remember, always check with yo

Sumesha Subramoney I’ve been vegetarian since the age of 14 and grew to enjoy many different types of vegetarian cuisines. I love Thai and Italian dishes, but because I grew up eating Indian food, it remains my favourite. This is my take on paneer ma

Ismail Mahomed This is for all those who love blue cheese. I often have it on toast with avocado and asparagus, or on its own on crackers. When I have time, I make a lekker blue-cheese sauce to serve with grilled chicken breast and salad, or with smo

Janet Bongekile Sithole B&B aka beans-and-bones soup is one of my standard go-tos on a cold day. It’s delicious! My dad used to make it and, since he loved chillies, he always added a few extra. I had always thought of this as ‘normal’ food until yea

There are more to Diwali food than sweetmeats. Verushka Ramasami shares two of her tried-and-tested recipes. This is one dish we always make on special occasions. Even as a kid, we had prawn curry at Diwali, Christmas, Easter and birthdays. It was a

Fatima Sydow FILLING • 8 big green apples, peeled, cored and cubed•250 ml (1 cup)water• 125 ml (½ cup) sugar• 2 cinnamon sticks• 15 ml (1 tbsp) lemon juice CRUST • 150 g soft butter• 150g (¾ cup) sugar• 1 egg•15 ml (1 tbsp) vanilla essence• 5ml (1 ts

At my uncle and aunt’s wedding, the first one I ever went to, they served huge pots of briyani. I was five at the time and to this day it is one of the best weddings I’ve ever attended. Children were running around. Everyone was relaxed and having fu

Wilma Paulse ’n Mens dra nie begrafniskos huis toe nie, jy dra die dood huis toe. Dit het ek baie keer gehoor terwyl ek grootgeword het. Met die doodsengel van Covid wat soos ’n briesende leeu loop en mense verslind, moes die mensdom baie aanpassings

Janet Bongekile Sithole I had my iKota moment the other day and it was delicious! It got me thinking about the history of food, especially in black communities. What is iKota, you may wonder. iKota is derived from the word quarter. It is the top (or

Whenever I think of the levels of violence against women and children in South Africa, I wonder what goes through the minds of women who live with partners who beat and abuse them or their children. I believe that the real revolutions in our lives ha

I come from meat. Upington people know me as BT, the butcher’s daughter. This underappreciated carnivorous relationship abruptly died when I came to Cape Town to study and my deep-rooted emotional relationship with spuds sprouted. The humble tater sa