Tomato Stew (Bredie)

So, if you are not from South Africa you probably won’t have tried this and it is worth trying if you like filling, tasty, meat dishes. This is my way of doing it, the quicker, less traditional way. You should probably brown meat & onions separately and add the potatoes a bit later on. However, this is a much quicker method, and still tastes great. You can halve the portions and season to taste with more or less chillies, garlic & paprika. I generally simmer for an hour in a pot then put the lid on and leave until cool as this saves electricity or gas when cooking.

South African Rusk Recipe

If you like something to nibble on with your coffee (or tea) then this recipe is definitely worth a try, my mother’s South African Buttermilk Rusk Recipe that she got from someone else, who got it from someone else…

Anyway, the recipe is very easy to make however does require a fairly long time in the oven (or air fryer oven) to dry out. I use an air fryer oven and just halve the quantities and it works fairly well. The drying time does vary, I do it for about 4-5 hours though best to test (eat) a rusk and see if it is still soft in the centre before taking out the oven.

(Jou Ma Se) Banana Bread

If you don’t understand Afrikaans (a language from South Africa where I live), the title in English is Your Mother’s Banana Bread, though it is actually an old recipe from my mother. Anyways, this is an excellent recipe that I make regularly and tastes really good. Note, I have adapted this recipe to use less bowls & reduce cleaning time, in the original recipe bananas are mashed in 1 bowl, dry ingredients sieved in another bowl & eggs whisked in the 3rd bowl. I don’t notice any difference using my method.