Our rainbow nation produces a rainbow plate, also known as the seven colours meal – and its stood the test of time

A  meal not mentioned by many, but is fairly synonymous with South African cuisine, the seven colours meal is a firm favourite in numerous households. This meal comes from the homes and cooks of South Africa, and comprises a number of different local, traditional and classic dishes to make up a plate full of flavour, love and, of course, colour.The seven colours meal is usually served up by South African families on a Sunday, and more likely than not includes multiple families and houses from the community gathering as one to put together a home-cooked, traditional feast.

The name explains the whole idea – seven colours and seven (or usually more) delicious dishes adorn your plate. As in any scenario, these dishes can come in a variety of different forms and have been altered, specialised and often passed down from generation to generation. For some, the meal may simply be called ‘Sunday Lunch’ or ‘Mommy’s Lunch’. There is and always will be a hero – meat, either slow roasted, grilled or fried to perfection.

Curries and casseroles are also often served up. Different rice options are usually available next to a plethora of vegetable dishes such as spinach (creamed or steamed), potatoes, pumpkin, carrots and beetroot – all seasoned and perfectly roasted until crisp or tender. There’s cabbage, boiled, shredded or added to a coleslaw and a mighty bean or potato salad. You can’t miss out on a thick, delicious gravy, and to finish it off, condiments such as chakalaka, caramelised onions, salads and relishes.

A starch like pap or home-made dumplings will also usually feature to help mop up any runaway sauces. You name the dish, and it’s most likely featured on someone’s plate at some point. All together, these elements make up a brilliantly colourful (and lip-smackingly delicious) plate of food.

The purpose of most food is to bring people together, to get people cooking and to share in a love for food and community. Every family has perfected their own version of the seven colours Sunday lunch. It’s these flavours and memories made enjoying them that will form the foundation in young children’s minds for future years of cooking and nostalgia. 

The idea has become so popular that it has even been turned into a cooking show, 7 Colours, where contestants can showcase their own version of the Sunday feast and highlight their culture’s authentic flavours and dishes. A number of restaurants are also serving up their own versions of the lunch to help introduce other South Africans as well as tourists to the incredible food we have available to us right on our doorstep.

These are Seven Colours Eatery (Cape Town), Ndash Food Concepts (Joburg), Little Addis Cafe (Joburg) and Sakhumzi are opening up the eyes of people, locals or not, introducing them all to new and unheard of flavours and textures, further creating new experiences, connections and understanding. Food will forever bond people, bring them together, solve worries as well as fill tummies. The seven colours meal means a lot to those who routinely cook and enjoy it. 

Words by Sjaan van Der Ploeg 
Photography: Pexels

After being crowned as the winner of MasterChef SA Season 4, Shawn Godfrey, or the ‘Roasted Dad’, has been hard at work to make an even bigger name for himself in the industry.

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A classic local dessert filled with golden buttery deliciousness, Malva pudding will always be our ultimate comfort dessert

SERVES 8–10 //  TOTAL TIME 1 hr 45 min

For the custard

Cream 2 cups

Vanilla essence 2 tsp

Caster sugar 3 tbsp

Egg yolks 4 

RECTANGULAR dish recipe:

For the malva

Sugar 1 cups

Eggs 3 

Apricot jam, heated 45 ml

Flour 1 ½ cups

Bicarbonate of soda 1 ½ tsp

Salt 1 tsp

Butter 25 g

Vinegar 7.5 ml

Milk 150 ml

Dark chocolate, roughly chopped 150 g

Oranges, zested 2

For the malva sauce

Cream 1 cups

Butter 150 g

Sugar ¾ cup

Hot water ¾ cup

ROUND dish recipe:

For the malva

Sugar 1 cup

Eggs 2

Apricot jam, heated 30 ml

Flour 1 cup

Bicarb 1 tsp

Salt ½ tsp

Butter 15 g

Vinegar 1 tsp

Milk 100 ml

Dark chocolate, roughly chopped 80 g

Orange, zested 1

For the malva sauce

Cream 1 cup

Butter 100 g

Sugar ½ cup

Hot water ½ cup

FOR THE CUSTARD

1. Place the cream and vanilla in a pot over medium heat.

2. Add the sugar and egg yolks to a bowl and whisk for 3 minutes, until pale and thick.

3. Just before the cream starts simmering, remove from the heat. 

4. While whisking the egg yolk mixture, add around ½ a cup of the hot cream and stir vigorously to mix through. Continue to add the cream bit by bit, so as to not curdle the eggs.

5. Move the custard back into the pot and place over a low heat.

6. Stir continuously for 10–15 minutes until the custard has thickened and coats the back of a spoon.

7. Strain the custard through a fine mesh sieve to remove any bits into a jug. Place a layer of clingfilm on the surface of the custard and refrigerate until needed. Adding the clingfilm to the surface of the custard prevents a skin from forming.

FOR THE MALVA

1. Preheat the oven to 180ºC.

2. Add the sugar and eggs to the bowl of a stand mixer and beat well until thick, about 2 minutes. Mix through the jam.

3. In a separate bowl, sieve together the flour, bicarb and salt.

4. Add the butter, vinegar and milk to a bowl and microwave until the butter is just melted.

5. Add the sifted dry ingredients and the milk mixture alternately to the egg mixture. Beat well until smooth and combined. Stir through the chocolate and orange zest until evenly dispersed. Cover and bake for 45–55 minutes.

FOR THE SAUCE

1. Just before the Malva is ready, place the ingredients for the sauce in a pot over medium heat and stir until the sugar has dissolved and butter has melted.

2. Remove the Malva from the oven and place on a cooling rack. Use a skewer or knife to pierce holes all over the surface, through to the bottom of the dish.

3. Slowly pour the hot sauce over the Malva, stopping to let it absorb the liquid before adding more.

4. Serve the Malva pudding with the vanilla custard.

Top tip This dessert is packed full of golden buttery, chocolatey goodness. It’s definitely an indulgent recipe, and can be enjoyed without an accompanying custard or ice cream. Leave out the chocolate or orange zest for a more traditional flavour, or add in some alcohol for a boozy twist – we recommend bourbon or Amarula!

Stylist: Sjaan van der Ploeg;
Stylist’s assistants: Jezza-Rae Larsen & Kirsty Buchanan
Photography: Callen Jefferson/hmimages.co.za

We’ve put together 4 nostalgic dessert recipes, chocolate-chip cookies, bread pudding eclairs and chocolate pudding to make you feel right at home.

The post Chocolate & Orange Malva Pudding With Custard appeared first on MyKitchen.

Both pronounced as and referring to the word ‘quarter’, this street-food steak and avocado kota is made with a quarter loaf of bread. Mzansi Style Cuisine food blogger Thuli Gogela shares her recipe of this classic dish!

MAKES 4 // COOKING TIME 25

INGREDIENTS
For the steak and avocado kota
1 white-bread loaf
2 tbsp vegetable oil
400 g beef rump
4 eggs
4 rashers shoulder bacon
1 avocado
2 tsp lemon juice
1 tomato, sliced
For the mustard mayo
½ cup mayonnaise
2 tbsp wholegrain mustard

METHOD
For the steak and avocado kota
1. Cut the loaf into quarters. Then carefully slice a small square of bread from the middles to create a hollow.
2. Heat the oil in a pan over medium heat. Season the rump with salt and pepper and fry for 2 minutes on each side. Thinly slice.
3. Fry the eggs and bacon individually and set aside.
4. In the same pan, toast the squares you cut from the loaf quarters, until golden brown.
5. Mash the avo with the lemon juice and season to taste.
For the mustard mayo
1. Whisk the mayonnaise and the mustard together.
2. Layer the inside of each kota with steak, bacon, tomatoes, egg, avocado and mayo. Garnish with microherbs and top with the toasted squares of bread.

Recipe: Thuli Gogela
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

The gatsby is another South African street-food delicacy you have to try at least once. Check out our delicious masala chicken version.

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We think it’s high time to indulge in some South African classics like you’ve never seen them before, starting with this vetkoek with curried mince.

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the vetkoek
250 g store-bought bread dough, at room temperature
For the curried mince
½ onion, chopped
1 green pepper, chopped
2 red chillies, chopped
2 tbsp masala
2 tbsp tomato paste
500 g ostrich mince
Handful coriander, chopped
To serve
6 eggs, fried
Red chillies, chopped
Handful micro herbs

METHOD
For the vetkoek
1. Divide the dough into 6 balls, and allow to rise in a warm place for 1 hour, until doubled in size.
2. Deep-fry the vetkoek, one at a time, until puffed up and golden brown, about 2–3 minutes per side. Drain on paper towel.
For the curried mince
1. Heat some oil in a large pan over medium heat and sauté the onions until they start to sweat.
2. Add the green pepper, chilli and spices, and fry for 2 minutes, until fragrant.
3. Add the tomato paste and mince and fry until the meat is browned. Continue frying for 10 minutes, until cooked through.
4. Stir in the fresh coriander and season to taste.
To serve
1. Slice each vetkoek in half and fill generously with curried mince, a fried egg, fresh chopped chilli and micro herbs. Serve hot.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke // HMimages.co.za

Apart from enjoying the traditional classics, we also love to mix a bit of local culture with international favourites! This South African chilli con carne will have some familiar ingredients and flavours.

The post Vetkoek with curried mince and fried egg appeared first on MyKitchen.

Mutton curry bunny chow with carrot salad and coriander sambal, could there be anything better? Make this local classic from scratch!

For the home-made government loaf

INGREDIENTS
4 cups white bread flour
½ cup + 2 tsp sugar
½ cup unsalted butter, at room temperature
4 tsp salt
14 g instant dry yeast
2 eggs
1¼ cups warm milk
6 tbsp warm water

METHOD
1. In a large bowl, gently mix together the flour, sugar, butter and salt. Then add the yeast.
2. Mix together the eggs, milk and water.
3. Slowly pour wet ingredients into the dry and knead until everything is incorporated and the dough comes together to form a soft ball.
4. Knead for 3 minutes, adding more water, 1 tablespoon at a time, if the dough feels too dry.
5. Turn the dough out and knead for another 5 minutes, until the dough is soft, smooth and elastic to the touch.
6. Transfer to a greased bowl and cover loosely with cling wrap. Allow to proof in a warm spot until it’s about doubled in size, about 1 hour.
7. Roughly shape dough into a loaf shape and place in a generously greased and lined loaf tin. Proof again for another 70–80 minutes, until dough has risen just above the top of the tin.
8. Preheat oven to 200°C.
9. Brush the top of the loaf with extra milk and bake for 25–30 minutes, until dark golden brown. Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.

For the Kashmiri mutton curry

INGREDIENTS
For the marinated mutton
2 cups amasi
2 tbsp grated ginger
1 tbsp finely chopped garlic
1 tbsp garam masala
2 kg deboned mutton cubes
For the curry
1 tsp fennel seeds
6 cardamom pods
5 cloves
¼ cup vegetable oil
1 onion, chopped
1 tbsp grated ginger
2 garlic cloves
2 tbsp garam masala
1 tsp cumin
1 tsp ground coriander
3 bay leaves
1 cinnamon stick
1½ tsp chilli powder
2 tbsp tomato paste
1 tin chopped tomatoes
5 potatoes, peeled and cubed

METHOD
For the marinated mutton
1. In a large bowl, whisk together the amasi, ginger, garlic and garam masala. Season to taste.
2. Add the mutton and mix well, until fully coated.
3. Allow to marinate in the fridge for at least 2 hours, preferably overnight.
For the curry
1. Toast the fennel seeds, cardamom pods and cloves in a dry pan over medium heat, until fragrant.
2. Transfer them to a grinder or mortar and pestle and grind to form a coarse powder.
3. Heat the oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until soft. Then add the ginger and garlic. Fry until fragrant.
4. Add your spice mix along with the garam masala, cumin, coriander, bay leaves, cinnamon stick, chilli powder and tomato paste. Stir well, until the onions are evenly coated in the spices.
5. Add the mutton and the marinade and toss until everything is well combined. Season well. Simmer for 10 minutes, adding extra oil if it starts looking a bit dry.
6. Add the tomatoes and cook, covered, for 30 minutes. Add the potatoes, cover and cook for another 1 hour, until the potatoes are soft and the mutton is tender. Top up with stock if the curry looks dry.

For the carrot salad

INGREDIENTS
3 cups grated carrots
4 tbsp red wine vinegar
2 tbsp caster sugar
1-2 red chillies, seeded and finely chopped
¼ cup sultanas
2 tsp lemon zest
Almond flakes, toasted to serve

METHOD
1. Mix together all the ingredients except for the almond flakes.
2. Serve the carrot salad with toasted almond flakes immediately.

For the coriander sambal

INGREDIENTS
4 tomatoes, seeded and finely chopped
1 onion, finely chopped
2 green chillies, finely chopped
4 tsp white vinegar
4 tsp sugar
1 cup coriander, chopped
Juice of ½ lemon

METHOD
1. Mix together the tomatoes, onion and green chillies.
2. Whisk together the white vinegar and sugar until almost all of the sugar has dissolved. Pour over the veg and season to taste.
3. Mix in the coriander and lemon juice.
4. Cut the government loaf in half and make a hole in the open end of each half. Fill each half with the mutton curry.
5. Top your mutton curry bunny chow with carrot salad and coriander sambal.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Mutton curry bunny chow is just one of SA’s many famous local classics. Find your province’s best local dish here!

The post COOK THE COVER: Mutton curry bunny chow appeared first on MyKitchen.

With this stuffed dish, you get the perfect blend of flavours! Treat the fam to these avocados stuffed with curried samp and beans for a fun and healthy twist on their favourite.

SERVES 4 // COOKING TIME 40 min, plus soaking overnight

INGREDIENTS
2 cups samp and bean mix
1 tbsp vegetable oil
1 onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 green pepper, chopped
1 red pepper, chopped
1 tbsp curry powder
1 tsp chilli flakes
Pinch salt
400 g tin chopped tomatoes
½ cup water
½ cup finely chopped spinach
2 avocados

METHOD
1. Soak the samp and beans in plenty of water overnight. Then drain and cook until nearly soft, about 30 minutes. Drain again and rinse.
2. Heat the oil in a pot and fry the onion until soft. Add a little more oil, along with the garlic, peppers, curry powder, chilli and salt. Fry for 5 minutes.
3. Add the tomatoes and simmer over medium heat for 10 minutes. Add the water and simmer until the mixture thickens.
4. Add the samp and beans, and spinach. Remove from the heat and allow to cool slightly.
5. Slice the avocados in half and remove the pips. Spoon curried mixture into the avocados.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Avocados stuffed with curried samp and beans appeared first on MyKitchen.