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Bobotie

50 minutes–1 hour

Frozen yoghurt

Melon-and-coconut ice lollies

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Air fryer pork belly

1 hour

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Denver steak

20 minutes

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Pork larb lettuce wraps

15 minutes

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Grilled peach and burrata salad

Salad recipes

Rainbow Caesar salad

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Campfire mini soffrito shakshuka skillets

20 minutes

Braai recipes

Cabbage-and-mushroom sosaties

20 minutes

South African

Umxhaxha

15 minutes

Umxhaxha

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

400 g pumpkin, peeled and diced
200 g white mielies, cut off the cob
salt, to taste
1 T brown sugar

Method

1. Place all the ingredients in a medium saucepan and add enough water to cover.

2. Cook over a medium heat for 10–15 minutes, or until the pumpkin is soft and the mielies are tender to the bite. Drain any excess water.

3 Mash the pumpkin to form a rough purée. Serve warm or cold.

Find more South African recipes here.

Photographs: Jan Ras
Food assistant: Dani Smith

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Bobotie

Melon-and-coconut ice lollies

Air fryer pork belly

Denver steak

Pork larb lettuce wraps

Summer rolls

Salmon tacos

Grilled peach and burrata salad

Rainbow Caesar salad

Campfire mini soffrito shakshuka skillets

Cabbage-and-mushroom sosaties

Umxhaxha

Umxhaxha

Ingredients

Method