From Walkie Talkies to mielie meal bread pudding, the variety of delicious traditional Zulu meals is so extensive that it becomes difficult to choose the best ones.
However, inhloko (head meat) and usu nojeqe (tripe and steamed bread) stand out as the favourites for many of those who enjoy this traditional cuisine.
We asked Pinetown-based Chef Saneh, a well-known chef and cooking class host, to gives us her recipes to make these delicious African dishes.
Inhloko stew ingredients: 2kg inhloko meat, chopped Three chopped onions Two yellow bell peppers, sliced One red bell pepper, sliced Black pepper to taste Beef stock to taste Method Wash and clean the meat Boil in water and beef stock until halfway soft. Add the onion, yellow and red bell peppers and simmer until cooked. Add black pepper to taste.
Usu ingredients: Two carrots, sliced One chopped onion One green pepper, sliced 3 tbsp paprika 3 tbsp garlic powder 1/2 tsp turmeric powder Three bay leaves Beef stock to taste 1kg usu 1kg ithumbu (intestines) Method Boil usu and ithumbu with beef stock until half cooked. Add all ingredients and boil together until very soft.
Jeqe ingredients: 1kg flour 1 packet yeast 1 tsp baking powder 3 Robot peppers diced (you can use any veggies such as carrots, spinach etc). Warm water Sugar to taste Salt to taste
Method: Sift flour and mix all the dry ingredients. Then add water slowly, mixing everything with your hands until well combined. Cover the dough and let it rise. Boil water in a large pot. Grease your enamel cups with spray and cook, half fill the cups with the dough. Gently place the cups in the boiling water (water level should reach half way up the side of the cup). Cook for 30-45 minutes or until done.
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