Name: African grain salad
Prep time: 1 min
Cook time: PT30–45M
Total time: 31 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: boiling water 6cups,millet 120g,salt a pinch ,red sorghum 120g,canola oil 2T,onion, finely chopped 1,celery, finely chopped 2sticks,lemon, finely zested 1,baby spinach 2cups,For the coriander dressing: ,fresh coriander 50,green chillies 2,ginger, peeled and chopped 1thumb,ground cumin 1⁄2t,garam masala 1⁄2t,chaat masala 1⁄2t,lemon juice 1T,water 3T,oil 3T,sugar or honey 1T,sea salt and freshly ground black pepper to taste

Grain recipes

African grain salad

30–45 minutes

South African

Creamy sorghum

45 minutes

Grain recipes

Uphuthu nekabishi (dry pap with cabbage stew)

45 minutes

Bread recipes

Inyama namadombolo (lamb shin with dumplings)

1 hour 30 minutes

Beans recipes

Ujeqe nobhonsisi (steamed bread with sugar beans)

1 hour

Beans recipes

Istambu namathambo (samp and beans with beef bones)

3 hours

Five-ingredient recipes

Uphuthu namasi (dry pap with sour milk)

30 minutes

Five-ingredient recipes

Isijingi (sweet pumpkin porridge)

30 minutes

Izingingila namasi (Deep fried chicken gizzards, with spiced amasi and tomatoes)

Serves 5

Difficulty Medium

Prep Time 4 hours

Cooking Time 2 hours

Ingredients

500 g chicken gizzards
1 onion, roughly chopped
1 t curry powder
1 t garam masala
4 cups water
oil, for deep-frying
200 g cake flour
2 free-range eggs

For the spiced amasi:

300 g hung amasi or sour cream
¼ t garam masala
¼ t curry powder
¼ t black pepper
¼ t ground cumin
¼ onion, finely chopped
8 sprigs coriander, chopped (including stems)
Salt, to taste

For the tomato relish:

1 medium onion
1 t cayenne pepper
3 large tomatoes, roughly chopped
salt, to taste

Method

1. Rinse gizzards under running water and remove the yellow skin layer. In a medium saucepan, sauté the onion in a little oil until soft and lightly browned. Add the spices and cook for 2 minutes.
2. Add the gizzards and cook until evenly coated with onions and spices. Cover with water and simmer for 2 hours. Once cooked and the sauce has reduced, season with salt to taste.
3. Cool, then dip into the flour, eggs and breadcrumbs. Deep-fry in the hot oil until golden.
4. To make the hung amasi, place a sieve over a 2-litre jug and line with cheesecloth. Pour in the amasi and allow the whey to drip off for 4 hours or overnight.
5. Place the hung amasi, onions, coriander and spices in a bowl. Mix until thoroughly combined. Season to taste.
6. To make the tomato relish, cook the onion in a little oil until lightly browned. Add the cayenne pepper and cook for 2 minutes. Add the tomatoes and cook until they have blistered and starting to form a sauce. Remove from the heat and season with salt. Serve the gizzards with the amasi and relish.

Find more South African recipes here.

Photograph: Toby Murphy
Styling: Khanya Mzongwana

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