- 5 g yeast
- 1 can KOO Creamstyle Sweetcorn
- 500 ml vegetable oil
- 200 ml water, lukewarm
- 10 ml castor sugar
- 10 ml salt
- 1 kg cake flour
- Salt and pepper, to taste
- 1 can KOO Butter Beans, drained
- 1 can KOO Red Kidney Beans, drained
- 1 can All Gold Chopped Tomatoes
- 1 tsp paprika
- 1 bay leaf
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp KOO Tomato Paste
- 200 g beef mince
- 1 red chilli, finely chopped
- 1 clove garlic , crushed
- 1 onion, finely chopped
- 5 ml vegetable oil
Chopping board, chef’s knife, paper towel, slotted spoon
- In a pot, add oil and gently fry the onions, chilli and garlic.
- Add the mince and allow to cook for 10 minutes.
- Add the tomato paste, cumin, coriander, bay leaf, paprika, and tomatoes and allow to cook for 10 minutes.
- Add the beans and simmer on low for 15 minutes. Season with salt and pepper.
- Vetkoek: Sift the flour, sugar, salt and yeast into a bowl. Add the lukewarm water and the sweetcorn and knead into a smooth dough. Place the dough into a lightly oiled bowl and cover with cling wrap. Allow the dough to rise until double in size. Punch down the dough and shape into medium sized balls. Deep fry until golden brown and cooked through.
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.