Some of our chef's secrets

Soups

Pumpkin Soup

This lovely thick soup is superb in those cold winter evenings. Take one onion and your fresh coriander chop roughly, place into a hot pan with the melted butter and cook until soft, a good tip when chopping fresh herb’s is to chop them with a touch of lemon juice, this will help to bring out the flavour. Your pumpkin and potato which has already been peeled and diced, should be placed into the pan with the onion and cooked for a further one minute before the vegetable or chicken stock has to be added.

Half a pumpkin, one onion, fresh coriander, two medium potato, lemon juice, vegetable or chicken stock, knob of butter.

When the pumpkin has become soft enough put through a blender and season to taste, garnish with a fresh sprig of coriander.

Chicken Soup

The Swazi take a particular delight in eating this soup as it has their two favourite ingredients incorporated into this soup, chicken & fresh chilli.

Roughly chop your onion & chillies, taking care not to touch your eyes after , place into a hot pan with your melted butter and cook until soft. Place your chicken carcass into the pan with the water and boil until all the meat has fallen from the bones, remove the bones.

Chicken carcass, fresh red chillies, one onion, two potato, knob of butter

Add your chopped and peeled potato and cook until soft place into a blender and puree, season to taste and serve.

Mealie Pap

This is a meal that is normally eaten at breakfast and is a very Southern African taste., it also happens to be very simple to make.

Place your warm water into the pan, water from the hot tap will do, and stir the mealie meal into the water until smooth, this must be done the night before as this is the cause of the sour flavour. In the morning cook the mixture for five minutes and eat, no seasoning is needed

Water, mealie meal.