Published on October 22, 2026

From soft, naturally sweet banana muffins to crunchy rusks, these two sorghum bakes offer a fresh take on homemade favourites, perfect for breakfast or your next tea-time spread.    Sorghum Banana Muffins  A versatile muffin mix with a subtle banana flavour. Use the same gluten-free batter for a loaf or rusk (see right). We made […]

Published on October 21, 2026

For an ode to the traditional, cook rice pudding along with ⅓ cup raisins.  Serves 4  Ingredients   ¼ cup Cremora powder 2 cups milk 2 cups leftover cooked white rice ¼ tsp salt ⅓ cup brown sugar + extra for serving 2 Tbsp (30g) butter + extra for serving 2 tsp vanilla extract Ground […]

Published on October 9, 2026

9 October is Pizza + Beer Day and, while we don’t need an excuse to put pizza on the menu, consider this your sign. From a chewy pan pizza to an easy tray bake and lighter tortilla pizzas, there’s something here for every kind of pizza night.    Salami & olive pan pizza Think golden […]

Published on October 6, 2026

A fun recipe for testing out drink fermentation, with an alternative option for those just looking for a sip of refreshing gingery zest!    Makes 1 cup syrup or 2L ginger beer    Ingredients     For the ginger syrup:  ¾ cup granulated sugar ½ cup water 3 Tbsp peeled & grated fresh ginger Soda […]

Published on October 5, 2026

 Whole sorghum takes a while to cook, so make a batch of the curried grain over the weekend and keep it in the fridge to easily bulk up veg or salads. Alternatively, pre-soaking grains overnight speeds up cooking too.  Serves 4    Ingredients     For the curried sorghum:  2 cups dry whole sorghum (we […]

Published on September 21, 2026

Two authentic curries come together in one household, each boasting their own unique flavour. The spiced symphonies remind us why curry is entrenched in our South African culture.  Café Malay Style Chicken Curry    Serves 6 Ingredients   For the curry:  1.5 kg chicken thighs and drumsticks 2 Tbsp chilli powder 1 tsp each ground […]

Published on September 1, 2026

Who says eggs are reserved for breakfast? We’ve put together four dinners to turn to when you feel like a plate of gold to take away the decision fatigue.  Oyakodon-Inspired Rice Bowl    A Japanese favourite featuring onions, chicken and egg simmered in a sticky soy sauce. Usually requiring Kombu (a Japanese kelp stock), we’ve […]

Published on May 22, 2025

From the silky comfort of semolina to smooth, stretchy pounded yam, Lichelle May dives into the centrepiece of any feast  carb-loaded African sides – perfect for soaking up rich sauces and bringing people together.  Ditch the spoon! Some foods are just meant to be broken, torn and moulded by hand to soak up fragrant soups […]

Published on May 20, 2025

See how you can add the bold flavour of African chillies to your meals using local ingredients that match the original taste.  African bird’s eye chillies have long been an essential in kitchens throughout the continent because they are fiery, aromatic, and full of character. These small but potent chillies, which are well-known for their […]

Published on May 16, 2025

We’re going grain crazy and taking a deeper look into ancient grains that are produced and enjoyed throughout the African continent.  Teff   Native to the Ethiopian Highlands, teff is a species of lovegrass that is cultivated for its tiny edible seeds. This cereal grain is also one of the oldest plants to be domesticated by […]