Celebrate Mzansi's food diversity with a recipe for a vegan chakalaka burger, amasi pot bread and Cape Malay curry. Photo: Supplied/Food For Mzansi
Mzansi, Heritage Day is the perfect time to dive into the colourful cuisine of our rainbow nation. We have a carefully selected a variety of flavourful dishes that pay homage to the diversity of this country, including Cape Malay curry, and a calcium-loaded treat for bread lovers. Our vegan friends can also indulge with chakalaka patties.
As a tribute to Mzansi’s melting pot of cultures and cuisines, we look at proudly South African recipes you can try this weekend – with some digging of our own and the help of the Food For Mzansi foodies.
Does your family only eat mogodu and other meaty meals on Heritage Day while you want to add more veggies to your diet? Or maybe your are a vegetarian who wants to wow your family with some new recipes.
We know Heritage Day meals can be very heavy on the meat. So why not put a new twist on old recipes and try Anda Mtshemla’s vegan-friendly chakalaka burgers?
Mtshemla is a food blogger and the owner of 24 Karrots, a blog dedicated to her own journey with veganism. Through her blog, Mtshemla is on a mission to prove that vegan never has to be boring and is just as hearty.
1 can brown lentils, rinsed and drained
Milk, amasi, cheese and yoghurt are frequently essential components of our family meals, adding not just flavour and texture but high nutritional value.
Dairy offers us a nutrient-dense option, packing a punch with high-quality protein well-balanced with carbohydrate and fat. It also as important nutrients such as calcium, phosphorus, potassium, and vitamins. Unlock the goodness of dairy with this recipe for amasi pot bread by Rediscover Dairy.
8 cups cake flour
⅓ cup white sugar
20g 2 packets instant yeast
500ml (2 cups) lukewarm water
Cape Town-born chef Bernard Hartzenberg infuses his Cape Malay curry with some Asian delicacies.
1,5kg meat of your choice
1 tbsp curry powder or 1 tbsp mild curry powder of your choice
4 onions, peeled and chopped
1 can peeled tomatoes or between 4 and 5 red tomatoes
3 to 5 garlic cloves, peeled and crushed
1 piece fresh ginger root or galangal, peeled and crushed
2 lemongrass (ends crushed and chopped)
3 Thai chilli (if you prefer it hot)
Nice bunch of fresh coriander for serving
250ml chicken or vegetable stock (or beef broth)
Half a can of coconut milk
Half a can of coconut cream
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With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.
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