by The Plant Powered Show | Mar 12, 2023 | From our chefs
Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.
by The Plant Powered Show | Feb 21, 2023 | From our chefs
Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.
by The Plant Powered Show | Jan 28, 2023 | From our chefs
Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary.
by The Plant Powered Show | Jan 27, 2023 | From our chefs
Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.
by The Plant Powered Show | Jan 26, 2023 | From our chefs
Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.
by The Plant Powered Show | Jan 25, 2023 | From our chefs
In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn – Vata season.