A re Jeng: April 2018

Ingredients

How to:

Step 1: Pre heat oven to 160 degrees celcius

Step 2: Cut meat into large chunks then brown in a dish suitable for slow cooking in the oven

Step 3: Add chopped onion, salt, black pepper, and bay leaves

Step 4: Bring to boil then cover and place into the oven for 4 hours until very soft/overcooked

Step 5: Remove from oven and place on stove burner, cook off remaining liquid

Step 6: Use a wooden spoon to pound or mash up meat until it has a shredded appearance

Step 7: Check seasoning then serve

Goes well with bogobe jwa lerotse, phaletshe, or phaphatha.

Ingredients

How to:

Step 1: Slice, peel, and remove seeds from the lerotse

Step 2: Cut the lerotse into cubes

Step 3: Bring water to a boil and add the lerotse

Step 4: Cook gently for 30minutes or until the lerotse is soft enough to whisk

Step 5: Slowly add the bopi jwa mabele bit by bit, whisking until all lumps are broken down

Step 6: Once the mixture is at a creamy consistency, cover the pot and allow it to simmer for 10 minutes

Step 7: Add more bopi while stirring with a wooden spoon until the mixture is at a desired consistency

Step 8: Add madila, gently folding it into the bubbling mixture.

Step 9: Reduce heat and leave for another 20 minutes or until cooked

Step 10: Serve

Can be eaten sweet or savory. Add sugar for sweet and eat with morogo or stew, for savory.

Ingredients

How to:

Step 1: Soak the samp and beans in cold water overnight to soften them

Step 2: Drain the next day and place in a heavy based saucepan with 1litre of water

Step 3: Add oil and salt

Step 4: Boil until tender

Step 5: Serve and dash with pepper to taste

Goes well with beef stew, spinach, dried corn.

A re Jeng