Recipes Archive

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Roasted tomato-and-pepper pasta

40 minutes

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45 minutes

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20 minutes

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45 minutes

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30 minutes

Afternoon tea

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50 minutes

Umga (sweet thorn bush-roasted potatoes)

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25 minutes

Ingredients

1 kg potatoes, washed
salt, to taste
1 T oil
1 onion, finely chopped
impepho a few sprigs, finely ground
200 g butter

Method

1. Bring a pot of water to the boil and add the salt. Boil the potatoes until cooked through, about 12–15 minutes.

2. Make a fire and allow the coals to redden and cool a bit. Add the umga branches and let them burn, then place the potatoes onto the umga and roast, turning often, until the skin is crispy and slightly blackened.

3. To make the impepho onion butter, heat the oil in a pan over a medium heat. Fry the onion with the impepho until the onions are soft and caramelised, about 5 minutes.

4. Remove from the heat and stir in the butter until melted. Add salt if you like. To serve, place the potatoes on a platter and pour over the impepho butter.

Find more South African recipes here.

Photographs: Jan Ras
Production: Khanya Mzongwana

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Umga (sweet thorn bush-roasted potatoes)

Umga (sweet thorn bush-roasted potatoes)

Ingredients

Method