Two new cookbooks to spice up your dinners
Sophia Lindop tells the tale of the two main influences in South African food – Indian and Malay – as well as many other nations in her book Spices South Africa Flavours and Traditions. Readers will find out about which spices to use whole or ground, about spices they may never have heard of and, naturally, there’s a section on biltong and droewors. There’s also a selection of yummy-looking recipes to try (think bean bunny chow, chilli bites, chocolate cardamom brownies, lime atchar and pickled fish). Jacana, R170.
In Safaris and Spices – An African Food Journey, professional chef Ni co Verster captures the essence of African food from Morocco down through the ancient trade routes of East Africa, Mozambique and Madagascar to southern Africa. Spice mixes, soups, stocks, sauces and chutneys, along with local dishes, cakes and desserts, cram the pages. We particularly fancied green tea and mint smoked duck, lamb tangia, corn chilli cakes, coffee sponge cake and poached pears. Joe Dreyer’s gorgeous photographs make you want to lick the pages. Jacana, R320.