This weekend, South Africa celebrated Heritage Day. McGregor was no different and it included the market and we traded from 09h00 to at least 12h00 and while stocks last - in my case, I didn't run out, the people did - so we packed up and headed home. The reasons? Well, there are lots, but that's not a story for the here and now.
Our contribution - other than my usual stuff, was boerewors rolls. For the uninitiated, that's a spiced, sausage that is popped into a hot dog roll - photo to follow when I do a reprise.
The Husband fired up the skottle for boerewors rolls. Although it's over a gas flame, the skottle was originally an old plough disc that was turned into a frying pan. As you see, market patrons arrived in all sizes - and colours!
I was particularly pleased with my bread and rolls this week, and with the bicycle picture, the only ones I managed to take of the market's festivities.
In the jar this week, because it's bright like spring, a summer favourite, was an Asian, plant-based/vegan rainbow slaw. Happily, I made enough to save me from thinking too much about Monday's supper.
Heritage supper
Speaking of supper we weren't the only folk doing regte egte genuine South African heritage food. Fatima, who makes our Saturday samoosa fix, last week, told me she would be making biryani for this weekend. She has Malay heritage and it's a dish I love and never have made. Like so many traditional rice dishes, it has many different iterations and as many recipes. I placed an order.
I was delighted not to have to do too much kitchen duty after nearly three days on my feet, and after a visit to the local to watch South Africa not win the Rugby Championships, but beat Argentina.
So, for a post rugby, heritage supper with a difference, I flung together a fusion of sort-of traditional accompaniments from the pantry: peach chutney, balsamic onion marmalade (instead of caramelised onions), tzatziki (instead of raita) and I made a Kachumber salad.
For the kachumber salad, I found a set of instructions courtesy of the interweb, and like so many traditional dishes, in a myriad of versions. It always includes - cucumber, tomato, carrot, coriander and mint. For the dressing: cumin, salt and pepper and lime juice. I shall certainly make it again - to go with other things. It has a lovely fresh yet slightly warm flavour. The combination of mint and coriander (cilantro) add a dimension that takes it, ahem, to another level.
It was delicious. Every morsel.
So generous was Tiema, with my order (that's what we call her), that we will happily have another meal of her fabulous biryani in a couple of days time.
PS No, I'm not letting the side down: vanaand gaan ons braai!
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
- re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
- and "re-capturing" nearly two years' worth of posts.
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Original artwork: @artywink
- lastly, graphics are created using partly my own photographs, images available freely available on @hive.blog and Canva.