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Friday, December 8, 2023

Savour the pleasure of East African mandazi and South African tomato bredie!

Mandazi, often referred to as African doughnuts, are a delightful East African snack. Light, fluffy, and slightly sweet, these deep-fried treats are perfect with tea or as a midday snack. Dive into the rich culture of East Africa with every bite!

Prep Time: 15 mins.
Cook Time: 15 mins.
Total Time: 1 hour.
Total Time: 1 hour 30 mins.
Servings: 18 doughnuts

• ½ teaspoon of salt
• One cup of milk (warm)
• One medium egg
• ¼ cup of vegetable oil
• ¼ cup of sugar
• Two teaspoons of instant yeast
• 3½ cups of sifted all-purpose flour
• ½ teaspoon of ground cardamon
• 2 quarts of vegetable oil (to be used for frying)

1. In a big bowl, mix milk, 1/4 cup oil, sugar, egg, yeast, salt, and cardamom. Gradually add flour until the dough is formed. Knead on a surface until not sticky. Place back in the bowl, cover, and let it rise for about 1 hour.
2. Gently deflate the dough. Give it a quick knead, then split into 4 balls. Cover them with a cloth.
3. Roll out a ball until it’s about 1/3-inch thick. Slice into 4 triangles using a cutter. Do the same for all balls.
4. Heat oil (about 2 inches deep) in a pan on medium heat.
5. Fry the dough pieces until they’re puffy and golden, flipping once. It should take about 1-2 minutes per side. Place on a paper towel to drain.
6. Serve and enjoy!

Tomato bredie

Tomato Bredie is a heartwarming South African stew, brimming with tomatoes and slow-cooked meat.

A flavorful meld of spices and hearty ingredients, this dish offers a comforting embrace of traditional Cape Malay cuisine.

Dive into a bowlful of culture and warmth!
Prep Time: 30 mins.
Cook Time: 2 hours 15 mins.
Total Time: 1 hour.
Total Time: 2 hour 45 mins.
Servings: 6 individuals

• One teaspoon of vegetable oil
• Two medium quartered potatoes
• 2¼ pounds of lamb chopped into small portions
• One tablespoon of white vinegar
• Two bay leaves
• One cube of beef bouillon
• One teaspoon of salt
• One teaspoon of brown sugar
• Two teaspoons of cake flour
• One chopped large onion
• ½ teaspoon of ground black pepper
• Two tablespoons of cake flour
• 2¼ pounds of fresh tomatoes
• Six whole white peppercorns
• One dash of Worcestershire sauce

1. In a large pan, heat oil on medium-high.
2. Coat lamb in flour and shake off the extra.
3. Brown the lamb in the oil and then set aside on a plate.
4. Sauté onions in the same pan until soft, roughly 5 minutes. Add tomatoes. Put lamb back in, seasoning with bay leaves, bouillon, salt, sugar, both peppers, and Worcestershire sauce. Cover, turn heat down, and let it simmer for about 1 hour 15 minutes. Stir now and then.
5. Add potatoes and cook for another 45 minutes until they’re soft and the meat is tender.
6. Serve and enjoy!

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