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 and stews. Across the African continent, starchy side dishes that absorb every last bit of taste and texture are the ideal complement to many dishes. From the pillowy softness of injera to the comfort of creamy pap, these table essentials are more than just sides  they have a sense of history while adding warmth and cosiness to every meal. 

To better understand them, I’m breaking bread with two amazing people who add just as much flavour to the table as the meal itself. Let’s start with Sharon, my Kenyan culinary school partner-in-crime, whose love of African cuisine is as contagious as her joy. Years later, after spending countless hours honing our knife skills and discussing how to best balance texture and spice, she remains my go-to person for anything amazing in food.  

Here’s what Sharon had to share on the topic of traditional African sides: “Starches often play a quiet but essential role in our meals. They do much more than fill our stomachs: They carry with them traditions and stories which connect us. Take ugali, a simple dish made from maize flour in Kenya, or Eba made from cassava flour in Nigeria: These dishes are deeply rooted in our cultures and remind us of where we come from.” 

 “I remember my grandmother in her kitchen, skilfully preparing ugali. ‘This is the heart of our meals,’ she would say, as we gathered around the table to eat together. The kitchen was filled with laughter and the wonderful smell of cooked vegetables, showing how simple foods can create a warm family atmosphere,” says Sharon. “On another occasion, I found myself in my husband’s kitchen in Lagos, watching him make Eba. ‘This is something to be respected,’ he told me as he shaped it into neat balls. He showed me how to enjoy Eba by scooping up Afang soup with it, using just my fingers. I discovered that eating with my hands is not only practical but also creates a deeper connection with the food we share.” 

 “Starches such as ugali and Eba do more than just provide nourishment; they are part of our stories and family traditions,” says Sharon. “They’re best enjoyed in good company, reminding us of the importance of sharing meals with open hearts and hands.” 

Samp — A traditional staple  

A popular starchy side dish in many African cuisines, samp is a hearty, customary staple made from coarsely crushed dried maize kernels. In contrast to its sister, maize meal, samp maintains its chewy texture, making it a delightful addition to hearty stews and meaty recipes. It is frequently combined with beans in South Africa to make samp and beans (umngqusho), a dish that is well-known for being one of Nelson Mandela’s favourite meals. This comforting, versatile dish absorbs the flavours of broths, spices, and even smoked meats when cooked. Outside of South Africa, samp is also found in other African countries, where it is occasionally eaten with savoury sauces or combined with coconut milk. Due to its ability to stretch meals and feed large families, this starch has been a staple in numerous homes. 

Maize — The heart of African meals 

With its diverse variations found throughout the continent, maize forms part of the foundation of African food. It is a staple grain that is ground into flour to make meals like sadza (Zimbabwe), ugali (East Africa), and pap (South Africa), all of which pair well with hearty, slow-cooked stews. Some people enjoy it soft and porridge-like or dry and crumbly, while others make it firm enough to scoop up sauces and break apart with their hands. It’s perfect for soaking up the strong spices and tastes of African cooking because of its neutral flavour.  

In addition to its use in savoury dishes, the versatility of maize is seen through its usage in traditional fermented porridges and beverages. In African homes, maize continues to be a staple food due to its affordability and nutritional content.  

Personally, crumbly pap is one of my favourite dishes, dotted with sweet corn kernels. I also enjoy it with boerewors, accompanied by a tomato and onion relish. In my household, it’s a necessity to make more pap than needed to enjoy with milk, brown sugar and a knob of butter the next morning. 

Rice – A classic  

Despite not being native to Africa, rice has grown to be a crucial component of the continent’s cuisine. From the pilau of East Africa to the jollof rice of West Africa, rice dishes are often linked with history, culture and friendly culinary competitions. As a side dish, plain white rice absorbs flavours from spicy curries to peanut stews, making it the ideal base for hearty, saucy recipes. On important occasions, families in a number of African homes get together to cook lavish feasts, including rice that has been flavoured or infused with coconut. Rice, despite its simplicity, has profound cultural meaning as a symbol of celebration and community. Rice is still one of the most beloved starches on the African table, whether it is steamed, fried or cooked slowly in broth. 

Fufu 

In several African sub-Saharan countries, fufu is a staple food. It’s a starchy African side dish with a consistency similar to mashed potatoes. Cassava flour, boiled plantains, corn flour, yams, and other ingredients can be used to make this dough. The name “fufu” originates from the Twi language, spoken by the Akan people of central and southern Ghana and southeast COte d’Ivoire. The word refers to the process of making fufu; to mash or mix. The flavour of fufu varies according to the ingredients used but generally speaking, it has a mild, somewhat sour taste. Its delicate flavour makes it the ideal side dish for hearty, robust African soups. 

Learning to make fufu as a child is a significant apprenticeship milestone. You may be put in charge of providing food for others in the community once you’ve learned how to make fufu. It is said one should be able to create lump-free fufu by adolescence. For many Africans, fufu is like pasta for Italians – close to the heart. 

Pounded yam  

This Nigerian staple is an experience as much as it is a meal. Almost like a starchy marshmallow, picture a smooth, pillowy pile of pure delight that is both soft and gratifyingly dense. This West African starch is a masterwork of texture, made by cooking yam until it is fork-tender, then pounding it into the desired texture (hence the name). When you shape it into a small ball and use it to scoop up soups such as ogbono or egusi, both of which are thick and flavourful, the real magic happens. It’s substantial, slightly stretchy, and ideal for soaking up all those flavourful, spicy broths – it’s the gastronomic equivalent of a warm hug.  

Let’s face it: Pounding yams the old-fashioned way is a good workout. However, thanks to the invention of blenders and mixers, you can still have this creamy treat without exhausting yourself. The finest aspect? Because it is naturally gluten-free, it can be your go-to carbohydrate – whether you’re following dietary guidelines or just in the mood for something satisfying. Consider pounded yam as the African relative of mashed potatoes, with a bit more bounce and a lot more character.  

Semolina  

In the world of starchy side dishes, semolina, the underrated smooth operator, is a humble overachiever. It may not receive the same attention as pounded yam, but don’t let that deceive you. Semolina is essentially the silkier, smoother sibling of fufu, made from finely ground durum wheat. It’s ideal for scooping up spicy soups and stews because of its soft, flexible texture as well as its mild, somewhat nutty flavour. Semolina happily absorbs whatever magic is taking place in your bowl and plays well with strong flavours. The most amazing part? Making semolina is quite simple. Simply bring some water to a boil, mix in the flour and stir as it becomes a smooth, lump-free masterpiece. It’s just positive energy and a winner side dish to your favourite African cuisine -no stress or hammering. Semolina also has a lot of protein and slow-burning carbohydrates, which will keep you feeling fuller for longer. It is therefore always prepared to step up your meals, so whether you’re diving into a creamy peanut soup or a spicy goat stew -it will be smooth, delicate and incredibly satisfying.  

Fried plantain  

Plantains belong to the banana family and are starchy tropical fruits. Compared to bananas, plantains are bigger, have thicker skins and contain more starch. It is used in both sweet and savoury recipes and can be consumed while ripe (yellow or brown skin) or unripe (green skin).  

Dodo (not the bird) is a popular dish in Nigeria that is made simply from sweet, ripe plantains. It is eaten as an addition to rice and beans, sliced and deep-fried as a snack, or as the main course with stews, sauces, fried yams and sweet potatoes (another common street food).  

The next person I’m breaking bread with is my colleague Geraldine, from Uganda. She is the senior copy editor of MK and a master wordsmith who has a talent for transforming even the most ordinary dinner into a fascinating story. She enjoys more than just tasting food; she enjoys the culture, the experience, and the discussions that emerge over a shared dish.  

Here’s what Geraldine had to say on one of her favourite starchy side dishes: “Food has always formed a major part of staying connected to my Ugandan roots. One of the dishes I absolutely love is plantain! Whether dried and eaten as a snack or fried and served warm, it always hits the right spot,” she shares. On my most recent trip back to Uganda, we had various events surrounding the wedding of a close family friend. Each time we gathered for food, I had to scramble for the plantain because it’s often one of the first things to go! Although cooked like a vegetable, it’s actually a fruit – but the way we eat it, you’d never tell. A testament to tropical African cuisine, it’s the tastiest way to add a sweet spot to any main dish!”  

Garri  

Fermented and processed cassava tubers are used to make garri, a common staple in West Africa. In particular, the use of palm oil before frying it gives yellow garri its unique rich hue and slightly buttery flavour. This multi-purpose granular flour is frequently used to make Eba, a starchy side dish that goes well with soups like ogbono, egusi, or okra. In various West African homes, garri is still an essential source of carbohydrates due to its low cost and lengthy shelf life.  

Injera — The Ethiopian tables spongy star  

The foundation of Ethiopian and Eritrean cuisine, this spongy, somewhat acidic flatbread serves as a side dish and has a special serving role. Imagine it as a soft, edible platter that absorbs every sauce and spice, creating the ideal texture and flavour balance in every mouthful. Injera has a mild yet pleasing bite because of its distinctive frothy appearance, which is the result of the natural fermentation process when making it. Injera is more than just food; it’s tradition, culture and comfort all combined into one -whether you’re pulling off a piece to scoop up a hearty stew or rolling it like a savoury pancake.  

Teff Injera —The Real Deal 

The VIP version of injera would be made entirely from teff flour. An ancient grain that is naturally gluten-free and high in protein, iron, and fibre, teff is as nourishing as it is tasty. The distinctively acidic flavour and light texture of traditional teff injera is produced by fermenting it for a few days. The method is simple but time-consuming: combine teff flour and water, allow it to rise and bubble, then fry it on a hot griddle until it develops its distinctive little holes or “eyes.” These tiny pockets are ideal for scooping up strong, spicy soups such as Misir Wat (spicy lentils) and Doro Wat (spicy chicken). Teff injera is a flavourful powerhouse that can stand up with the most decadent dishes, despite being light. It’s also a fantastic opportunity to sample centuries of East African tradition in just one bite.  

Rice Injera – a lighter substitute  

This type of injera is fermented, which gives it a mild sourness and a soft, flexible texture – even if it misses the deep, earthy tang of teff. For those who prefer a softer, milder version, rice flour is a fantastic substitute in injera. It is frequently combined with other flours for a milder flavour or used in areas where teff is less readily available. The outcome? A somewhat sweeter, lighter injera that retains its characteristic chew and frothy top. It’s the ideal choice for people who are just starting out with fermented flatbread or who want a softer, more subdued base to go with stews. Rice injera shows that there are other ways to enjoy this traditional side dish, even if traditionalists may insist on teff.  

Injera serving suggestions  

The key to serving injera is sharing food and being generous. A variety of stews, curries, as well as salads are frequently spooned over a huge, round injera that is presented on a platter. On the side, you’ll find more injera rolls that can be broken into delicious scoops. It goes well with hot, saucy foods such as Shiro (chickpea stew), Gomen (braised collard greens), or Kik Alicha (mild split peas). The best part? Just food, company, and hands – no knives or forks. Injera turns every meal into a communal, multisensory experience, whether shared at home or in an Ethiopian restaurant. Not sure about you, but I can’t wait to jump in the kitchen and cook up a hearty stew to enjoy with some of these starchy sides.  

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine  

Also read: Local substitutions for an African pantry

The post Starchy side dishes perfect for any feast appeared first on MyKitchen.

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 intense heat and flavour, give traditional cuisines such as Mozambican peri-peri and West African Suya depth.  

They are more than simply a spice; they have a long history of being grown for generations, traded via historic routes, and honoured in regional cuisines. Every bite of a bird’s eye chilli, whether it’s mashed into spicy pastes, soaked in oils, or sprinkled fresh over a meal, embodies the warmth and intensity of African cooking.  

The bird’s eye chilli may be small but is proof that dynamite comes in small packages because it is around 22 times hotter than the spiciest jalapeno, with an average of 175 000 Scoville heat units (SHU). It has a somewhat peppery aftertaste, earthy undertones, and a pleasingly fruity core flavour despite the heat.  

This tiny chilli is a well-known name in regional cuisines throughout South America, Africa, and Asia, and its extensive usage has led to an astounding number of unusual nicknames. The famous African bird’s eye chilli may be called “piri-piri,” “peri-peri,” or the African devil,” depending on where in Africa you find yourself. These days, Ethiopia and several other African nations are home to wild African bird’s eye chillies, including South Africa, Zimbabwe, Zambia, Ghana, Uganda, Kenya, and Mozambique. 

The most famous dish in Africa using this spicy specimen is peri-peri chicken, which is a popular meal in Angola and Mozambique. The dish gained widespread popularity thanks to Portuguese influence. To make peri-peri sauce, use garlic, lemon, red wine vinegar, herbs and the African bird’s eye chilli.  

African pantry substitutions  

Due to local growing conditions or restricted commercial distribution, many traditional African ingredients are not easily accessible in South Africa. Local alternatives, however, might aid in replicating the tastes and textures of these indigenous ingredients 

Teff (Ethiopia): For an earthy taste when baking or preparing injera, use sorghum flour instead.  

Baobab leaves (Sahel region): For stews, use spinach or pumpkin leaves as they are nutrient-dense greens.  

Egusi seeds (West Africa): Sunflower or pumpkin seeds can be used instead when preparing nutty. thick soups and sauces.  

Bambara groundnuts (West & Central Africa): You can use sugar beans instead, which have a similar protein level and creamy texture.  

Smoked catfish (Ghana or Nigeria): For a similar smoky, umami taste, try snoek or haddock.  

Red palm oil (West & Central Africa): When making stews, use coconut oil (for richness) and a pinch of turmeric (for colour).  

Pumpkin leaves (West Africa): Good idea to swap it out for spinach. 

By: Lichelle May
Photography by: Zhann Solomons, Getty Images
Text courtesy of MyKitchen magazine 

Also read: Culinary delights from all over Africa

The post Local substitutions for an African pantry appeared first on MyKitchen.

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 humans for consumption. It is said that roughly 2/3 of an Ethiopians’ daily protein consumption comes from teff.  

The primary ingredient in injera, a sourdough-risen flatbread, teff is crucial for both nutrition as well as animal feed.  

Did you know?
Teff is the smallest of the grain family. It’s also gluten-free! 

Freekeh  

Made from unripe wheat that has been parched and roasted to burn off the husks, it is pronounced “free-kah.” According to Yotam Ottolenghi: “The grain has a wonderfully smoky, nutty (and slightly addictive) nature. A quick and simple dinner is freekeh pilaf, which is made using caramelised onions, spices, flavourful stock and — you guessed it —freekeh. It only has to be steamed and allowed to cool before serving with a dollop of creamy yogurt.”  

Freekeh blends well with spices and has such a smoky, herbal flavour. Because it’s so flavourful, it pairs perfectly with roast chicken and other meaty dishes.  

Amaranth  

This is an age-old grain with a number of remarkable health benefits. Although amaranth is not strictly a cereal grain like wheat or oats, it has a rich, earthy flavour that complements a number of foods — making it a versatile, starchy option for health-conscious foodies.  

There are so many ways to enjoy this wholesome grain. Amaranth can be added to smoothies to increase their protein and fibre content, used in place of pasta, rice, or couscous in recipes, mixed into soups or stews to add thickness, or stirred into fruit, nuts, and cinnamon to make breakfast cereal.  

Red sorghum  

A grain rich in nutrients with a nutty flavour, sorghum can be used in a variety of ways. It’s also a great source of protein, fibre, vitamins, minerals and antioxidants. 

 If you’re searching for a healthy grain to include in your next dinner, try using sorghum as it can easily be substituted for rice or quinoa. Sorghum is naturally gluten-free and cooks in less than an hour. Once boiled, it can be added to salads and soups.  

You can also use it to make popcorn by popping the whole sorghum grains on the stovetop (like you would for popcorn) for a healthy snack or garnish if you’re feeling bougie. Sorghum popcorn is quite the party trick, tiny and earthy in flavour. Use sorghum flour as a gluten-free substitute for other kinds of flour. Simply grind the sorghum down to a flour and use it as a base to make flapjacks, bread or cook it to make a porridge.  

Millet  

Millet is a full-grain grass with tiny seeds. Previously kept under wraps in Asia and Africa, it is now becoming more and more popular among foodies as well as environmentally aware chefs around the world.  

A valuable, adaptable addition to the modern kitchen, millet is nutrient-dense and incredibly sustainable to grow. It grows in just 45 days from sowing to harvesting.  

Additionally, you can use a stovetop to toast millet and incorporate the crunchy toasted grains into both savoury and sweet recipes. Before making baked goods, you can incorporate raw millet into the batter or dough, too.  

Fonio 

The ancient West African grain known as fonio, which is pronounced “phone-yo,” has been grown for more than 5 000 years. This small grain, which belongs to the millet family, can be used as a high-nutrient breakfast cereal, in salads, baking, stir-fries and side dishes.  

By: Lichelle May
Photography by: Zhann Solomons, Fresh Living Magazine, Getty Images
Text courtesy of MyKitchen magazine 

Also read: Greens & grains salad with coconut & tropical dressing  

The post The low-down on ancient grains  appeared first on MyKitchen.

A truly African staple, harissa paste is hot and happening – and we’re all about it! 

Flames of flavour

Harissa paste is a North African condiment celebrated for its depth of flavour and versatility. Traditionally, it is made using Baklouti pepper chillies that have been harvested, strung together and sun-dried for months before being cleaned. They are then soaked and pounded or crushed together with oil, garlic, spices and lemon to create a thick, dark red paste. Originating in Tunisia, this paste has since been developed over the years, exhibiting variations aplenty depending on where you go and who you ask. Harissa paste is also liberally enjoyed in both Libya and Morocco.

Developed from the Arabic word “harassa”, meaning “to crush”, harissa paste grew out of the shared struggle of the Jewish and Muslim population living in 17th century Andalusia Spain. Banished for their difference in religious beliefs, almost 100 000 people fled to Tunisia for refuge, where they were welcomed by the ruler of Tunisia at the time. Together they coexisted and facets of their cultures, including food, became intertwined.

Harissa paste is a wonderful addition to soups and stews, curries or even sandwiches. Use it to marinate meat, lather over veggies when braaiing or swirl through dips for added flavour.

Harissa paste

Makes about ½ cup

Ingredients

8 dried Thai chillies
4 dried bird’s-eye chillies
1 tsp each cumin, coriander and caraway seeds
4 cloves garlic, chopped
2 Tbsp lemon juice
2 Tbsp smoked paprika
3-4 Tbsp olive oil

Method

1. Soak chillies in hot water for 30 minutes. Drain and discard seeds and stems.
2. Toast spices in a dry pan for 1-2 minutes until fragrant.
3. Combine chillies, toasted spices, garlic, lemon juice, smoked paprika and oil in a jug.
4. Blend with a stick blender until smooth (you can also do this using a pestle and mortar). Store in a jar covered with a layer of oil in the fridge for 2-3 weeks.

By: Sjaan Van Der Ploeg
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine 

The post Harissa paste recipe appeared first on MyKitchen.

From the Kalahari to the Sahara, salt is nature’s gift to us so we’re teaching you the tricks of the trade.  

Salt was once literally worth its weight in gold, so much so that Roman soldiers were occasionally paid in it, which is how the word “salary” came to be. Even if we don’t use salt as currency anymore, this common mineral still rules the kitchen the world over and can turn just about anything from bland to bold with just a pinch.  

Africa is blessed with abundant salt pans. In the Kalahari Desert, salt is extracted from an underground salt deposit, more precisely from a long-standing, continuously replenishing and sustainable subsurface salt aquifer. A brine solution is created by dissolving the salt in pure water, and the desert sun is then used to gently dry it. And there we have it — proudly South African Kalahari desert salt.  

More than just a seasoning  

Salt can be used to creatively enhance flavours and textures. In addition to being a theatrical cooking experience, cooking on a thick salt slab gives dishes a subtle saltiness.  

Food that has been salt-crusted, like whole fish, bakes inside a salt shell, retaining moisture and creating exceptionally tender results.  

Adding salt to sweet dishes, such as caramel or chocolate, enhances the richness and complexity of food. Flavoured salts infused with citrus zest, herbs or smoked ingredients are a simple way to add flair to everyday meals.  

Salt as preservative  

Salt’s capacity to extract moisture gives it its preservation properties. Salt curing is a traditional method that changes the texture and flavour of meats like biltong, and even egg yolks, while preserving and enhancing their characteristics.  

Since salt is a hygroscopic material, water is drawn to it. When salt is added to food, it causes the food’s cells to lose water, resulting in a lower moisture content. This is important because moisture is necessary for the growth and multiplication of bacteria, mould, and yeasts. Salt efficiently stops the growth of these micro-organisms by lowering the water content, which delays or stops spoiling.  

@flavour.network Something about using kosher salt is just @Susan Keefe #saltbae #cookinghacks #cookingtiktok ♬ Time - Goslow & VOLKHIN

 

Know the difference  

1. Sea salt  

What it is: Evaporated seawater, contains minerals and complex flavour
What it looks like: Small irregular white crystals
Common uses: Finishing dishes, seasoning meat and vegetables, baking 

2. Kalahari Desert salt 

What it is: A naturally occurring and mineral-rich rock salt from the Kalahari Desert
What it looks like: Coarse, medium or fine white crystals
Common uses: Seasoning, curing 

3. Kosher salt 

What it is: Named after the Koshering process for meat, dissolves easily and enhances flavour without bitterness. Could be sea salt or desert salt 
What it looks like: Larger flaky/ coarse grain white salt 
Common uses: Seasoning, pickling  

4. Himalayan 

What it is: Mineral rich salt from the Himalayas 
What it looks like: Pink crystals, varies in size 
Common uses: Salt slabs, seasoning, curing  

5. Celtic

What it is: Unrefined salt with a high moisture content 
What it looks like: Damp, greyish coarse crystals 
Common uses: Finishing salt, seasoning seafood and broths  

6. Fleur de sel

What it is: Hand-harvested French sea salt
What it looks like: Delicate white flaky crystals
Common uses: Gourmet finishing salt  

7. Namibian pearl salt 

What it is: Premium Sea salt from the coast of Namibia 
What it looks like: Small white pearl-like crystals 
Common uses: Seasoning

 

Salt-crusted chicken 

Serves 4-6 

Crack open the chicken and uncover the magic of theatrical dining. Encasing the chicken in a thick layer of salt results in the most tender chicken, where the meat is gently steamed in its own juices while cooking. 

Ingredients

½ cup each dill and sage (firmly packed)
4 sprigs rosemary, picked
½ cup olive oil
4 cloves garlic
2 lemons, zested and juiced
1.8kg whole chicken 

For the salt crust 

5 egg whites
2.5kg coarse cooking salt
½ cup flour
1 Tbsp smoked paprika
2 lemons, zested
2 limes, zested
Milled pepper 

 Method

1. Preheat oven to 200°C.
2. In a food processor, pulse the herbs, olive oil, garlic, lemon zest, juice and milled pepper.
3. Rub the chicken outside and inside the cavity with the herb mix. Quarter the remaining lemon and stuff inside the cavity.
4. Tie legs with kitchen string.
5. For the salt crust, beat the egg whites until foamy. Add the salt, flour, paprika and citrus zest. Season with pepper. 
6. Line a baking tray with baking paper and spray with non-stick spray. Place some of the salt crust mixture on the baking tray, about 2cm thick and about 2-3cm larger than the chicken.
7. Place the chicken on top of the salt mixture.
8. Pack the remaining salt tightly around the chicken to completely encase the chicken.
9. Bake for 1½ hours, remove from the oven and allow to rest for 20 minutes.
10. Crack open the salt crust with a meat mallet and carefully break away the salt crust, gently brushing away any remaining salt on the chicken. Discard the crust.
11. Transfer the chicken to a serving platter and serve with your favourite hearty side dishes.

 

Rib-eye on salt 

Serves 2 

Cooking on a salt slab gives a natural salty undertone and tenderises the meat. You can also heat the slab over the fire when braaiing. 

Ingredients

1 Himalayan salt slab
¼ cup butter, softened
2 tsp smoked salt (see below)
1 Tbsp finely chopped chives
Milled pepper 

For the steak 

2 (250g each) rib-eye steaks
2 Tbsp wholegrain mustard
Milled pepper 

Method

1. Preheat oven to 200°C.
2. Place the salt slab in the oven and heat up for 1 hour.
3. Combine the butter, smoked salt and chives. Season with pepper.
4. Roll the butter in clingfilm to form a log. Refrigerate.
5. Rub steak with mustard and season generously with milled pepper on all sides.
6. Carefully remove the salt slab from the oven and place on a heatproof surface. Sear the steaks on the slab for about 5-6 minutes a side for a medium doneness.
7. Serve hot steak topped with slices of flavoured butter and sides of choice.

Make your own smoked salt

Line the base of a large pot with foil. Evenly spread about 1 cup wood chips over the foil. Heat the pot on a medium-high heat. Shape a smaller foil ‘basket’ that fits comfortably inside the pot, without touching the sides. Place cup sea salt in the foil. Place a lid on the pot and allow to smoke for about 10-12 minutes. Turn the heat off and allow to cool completely. Store in an airtight container. 

 

Risotto alla carbonara 

Serves 6 

This ancient method for preserving eggs is growing in popularity, transforming the kitchen staple into a taste sensation! Meet the grateable cured egg, whose egg yolk gives the most incredible richness to the risotto. 

Ingredients

For the cured egg yolks 

1½ cups (500g) kosher salt
1 cup (225g) granulated sugar
6 large egg yolks 

For the risotto 

250g streaky bacon, sliced into 1 cm strips
1 onion, finely chopped
4 cloves garlic, finely chopped
2 cups arborio rice
1 cup dry white wine
4 cups chicken stock
1 cup cream
Milled pepper
Sunflower shoots or parsley 

 Method

1. Combine the salt and sugar in a shallow dish.
2. Make 6 indents in the salt mixture and carefully place the egg yolks in the salt. Sprinkle some of the salt mixture onto the egg yolks to cover them completely. Cover with clingfilm and place the yolks in the fridge to cure for 2-4 days.
3. Once cured, it is time to dry the yolks. Preheat the oven to 100°C.
4. Gently remove the yolks from the salt mixture and rinse under a tap. Pat dry with kitchen towel.
5. Place the yolks on a grid and into the oven for about 1 – 1½ hours.
6. For the risotto, place the bacon in a large cold pot. Heat the pot to a medium-low temperature to allow the bacon fat to render out and give flavour to the risotto.
7. Fry the bacon for about 4-5 minutes (once browned, reserve some for garnish).
8. Add the onion and fry for another 5 minutes.
9. Add garlic and rice. Toast the rice for about 2-3 minutes while stirring regularly.
10. Add the wine and stir until evaporated. Lower the heat.
11. Add ½ cup stock at a time and stir constantly until evaporated aft er each addition. Continue until all the stock is added.
12. Add ½ cup cream at a time and stir constantly until evaporated aft er each addition. Season with pepper.
13. Once the rice is al dente, remove from heat. Grate 4 cured yolks into the risotto.
14. Garnish with reserved bacon, cheese shavings and greens. Serve with extra egg gratings on the side, to add according to taste.

Cook’s note: Cured egg yolks can keep up to a month in the fridge when stored in an airtight container.  

Did you know?

‘Al dente’ in Italian means ‘to the tooth’. To put it simply, it means that rice or pasta is cooked yet still has a bit of texture when bitten and is not completely mushy. 

 

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

The post The 101 on salt appeared first on MyKitchen.

Stay ahead with ingredients, recipes and foodie trends, straight from the motherland. 

Trendy Tamarind 

Tamarind has been on the culinary trend radar for a while, but recently we are seeing the popular ingredient being used more in interesting recipes such as cocktails and desserts.  

The tropical fruit known as tamarind comes from the Tamarindus indica tree, which is indigenous to Africa but is also widely grown in South Asia, the Middle East, and Latin America. The tree yields pod-like fruits with a dark brown, acidic pulp that is used in savoury and sweet recipes all over the world. The fruit can be found in a variety of forms such as dried blocks, pulp, paste, and fresh pods. 

Tamarind is an essential ingredient in sauces, curries, and chutneys due to its unique sweet-sour flavour and adaptability. In addition to its culinary use, tamarind boasts a number of medicinal benefits thanks to its wealth of antioxidants, vitamins, and minerals such as potassium and magnesium. It has long been used to help lower blood pressure, lessen inflammation, and improve digestion. Try the recipes below to get a taste of this super ingredient!  

Tam & burnt orange fizz 

Serves 1  

This sophisticated cocktail is a sweet and sour flavour bomb. 

Shake 1 tsp (5m1) brown sugar, 1/2 tsp (2,5m1) tamarind paste, 1-2 tots (25-50m1) Brandy or Cognac and 2-4 dashes traditional or orange Angostura bitters and pour in a champagne flute or coupe. Top with 100ml’ ice-cold Prosecco. Add burnt orange slices for serving (see below). 

For the burnt orange slices:

Slice 1 orange into 2mm thin rounds. Place on a lined baking tray and dry but at 100°C in an oven for 1½ hours. Sprinkle each slice with a pinch of sugar. Increase heat to 140°C and allow to caramelise, about 15-20 minutes. Cool completely and serve in drinks.  

Tamarind and orange dressing  

Makes about ⅓ cup 

Fresh and zesty is the name of the game with this tamarind dressing. It pairs perfectly with salads and braaied fish. 

Combine zest and juice of 1 orange, 1 tsp tamarind paste, 2 Tbsp olive oil, 2 tsp plum sauce, 1 Tbsp brown sugar, 2cm ginger, peeled and finely grated, ½  tsp chilli flakes (optional). Season and shake to combine. Store the tamarind and orange dressing in the fridge for up to 2 weeks.  

Did you know?

Tamarind is a key component of Worcestershire sauce. This natural preservative is often used as a way to add some sourness to foods.    

By: Lichelle May
Photography by: Zhann Solomons, Getty Images
Text courtesy of MyKitchen magazine 

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