AFRICAN HERITAGE NYEKOE

Simmer soaked sorghum and beans in stock or water until tender, then stir in pumpkin and cook until soft and slightly creamy, adding more liquid if needed. Season to taste, then finish with butter, smoked paprika and a grating of hard cheese for a rich, “Mosotho in the City” twist, and serve warm or cold as a nourishing main or side.

SAUTEED CABBAGE, BOEREWORS AND USHATINI

Sauté boerewors in canola oil until cooked and set aside, then fry onion, dried herbs and spices until soft before adding cabbage and cooking until just tender. Season well, mix a quick ushatini with red onion, chilli, vinegar and salt, then prepare soft, fluffy uphuthu by steaming maize meal and fluffing until light, and serve together for a proudly local, flavour‑packed plate.

SWEET POTATO IN PEANUT SAUCE

Top store‑bought pizza bases with marinated mozzarella and a drizzle of basil pesto and bake according to package instructions. While baking, lightly marinate tomatoes with olive oil, white condiment and sea salt, then finish the pizzas with juicy tomatoes, wild rocket and a final drizzle of olive oil before serving.

 

SLOW - COOKED BEEF SHORT & SAMP

Simmer Woolworths samp & beans with a splash of olive oil and water until soft and loosened, season to taste and cook a little longer until tender. Heat creamy spinach and your choice of slow‑cooked Woolworths stew, then serve the hearty samp alongside the rich meat and greens for a comforting, home‑style meal.