Indholdsfortegnelse for January/February 2022 i Woolworths TASTE

IN THE MIDDLE OF THE VERY BLEAK WINTER OF 2021, the Salad Dodger suggested we go away for the weekend. He said he knew a lovely couple, neighbours from years ago, who’d always dreamed of leaving the city and now had a farm with “some cabins in a forest”. (Cue banjos.) They’d been inviting him to visit for years, he said. He’d never mentioned it before. So one Friday in August we drove out to the Overberg. We left late, as we tend to do, and arrived close to 7 pm, in the pitch dark. At this point the Salad Dodger remarked that the farm might be “off the grid”. We parked in a muddy-edged field and Basil and Cathy showed us to what was, even in the dark, a…

Follow these top tips to make the best stir-fry of your life 1 Make sure your veggies and protein are chopped and ready to fry. You have to work quickly when the heat is on. 2 Use oils with a high smoking point such as peanut, Woolies’ stir-fry oil, avocado or canola. Olive oil burns easily and will impart a bitter flavour. Sesame oil has a strong flavour, so add a few drops after cooking. 3 Use smaller pieces of meat or chicken so they cook quickly, and slice meat against the grain to ensure tenderness. Smaller pieces are also easier to pick up using chopsticks. 4 Cook the meat first, then remove from the pan. Add the aromatics, veggies and sauce. Cook, then return the meat to the pan.…

1 Nostalgic desserts After the emotional rollercoaster of the last two years, our appetites for the retro desserts of our childhood are on the increase. We’re talking jelly and custard, malva pudding, ice-cream sundaes with extra sprinkles … anything sweet and satisfying that harks back to simpler times and brings out your inner kid, basically. 2 Yum yums After the release of its raspberry jam-filled yum yums in 2019, British retailer Waitrose saw a whopping 317% increase in sales in these treats the following year. Also in 2020, competing supermarket M&S launched its Yumnut – a yum yum-doughnut hybrid that left everyone confused, because weren’t these two confections essentially the same thing? Allow us to clarify. The yum yum is a stretched and twisted, butter-enriched doughnut finished off…

Top foodgrammer tip “Create contrast between your food and your plate to allow your dish to stand out and play around with different colours and light angles. Most importantly? Don’t overthink it!” Now reading “Right now, it’s my dear, late friend Lesego Semenya’s Dijo, which I hold dear since his passing. His makipkip white chocolate mousse is an absolute stand out! Plant heroes “Chefs Lauren von der Pool and Sophia Roe. Lauren highlights the ingredient and heroes its flavour and texture, while Sophia experiments with ingredients beyond what we assume their capabilities are.” Pantry non-negotiables “Sumac and smoked paprika. Sumac brings such a bright freshness to every dish without taking away from the flavours, while smoked paprika makes every meal taste wood-smoked to perfection.” Summer produce plans “Watermelon with lots…

In a glass pitcher, combine 1 bottle of rosé wine, 2 T caster sugar and ¼ cup fruity liqueur such as Cointreau (or elderflower). Stir to dissolve the sugar, then add a couple of handfuls of your favourite seasonal fruit – we like sliced peaches, strawberries, slices of spanspek or watermelon. Add fresh mint and ice and top with sparkling water for extra pizzazz.…

There was a time when people looked down their noses at rum and, by rather unfair association, rum drinkers. This may have been due to an influx of cheap and nasty varieties in South Africa, back in the day, as well as a rather regrettable association with drunken sailors. But I’m happy to report that those times have passed and, in fact, there are some who are even saying that rum is the new gin. Time will tell. Until then, I’m enjoying learning about this spirit and its potential in my cocktail cupboard. You may have thought that there are only two types of rum: white and dark. But within those categories lives a whole world of flavours and methods. There’s gold rum, spiced rum, Demerara rum, black rum, so-called…

Social media being what it is, a teeny, tiny kernel of an idea can blow up into a food trend almost instantly. And food trends have always travelled well, with cultures riffing on the same theme. So if you’ve got a screen, you’ve got a window to global food trends. But “trends” are also tricky to define. They’re supposed to describe anything on the cutting edge of creativity, but for me, when it comes to food they should always be about new ingredients, new ways to treat existing ingredients, restaurants changing and adapting, new styles of dining, emerging talent, techniques and regions that are getting attention because of their unique food culture. So, based on that, this is what (and how) I think we’ll be eating in 2022. “Food trends…

Serves 6 EASY GREAT VALUE Preparation: 20 minutes, plus overnight chilling time Cooking: 30 minutes milk 1 litre cream 4 T sugar 150 g salt a pinch top-quality rose-water 3 T (don’t skimp!) cornflour 6 T berries, for serving dried rose petals, to decorate 1 Heat 800 ml milk, the cream, sugar, salt and rose-water in a saucepan over a medium heat. 2 Mix the cornflour with the remaining milk until smooth. Add to the milk mixture. 3 Whisk the mixture continuously (if you don’t it will be lumpy). It will begin to thicken. 4 The mixture will begin to bubble; once it does this cook for a further 2 minutes, stirring continuously. 5 Pour into 6 bowls or into one large one. Allow to cool completely, then chill for…

SUGAR-FREE PISTACHIOTAHINI DATE SUNDAE Makes 2 cups EASY Preparation: 15 minutes, plus 40 minutes’ churning time or 6 hours’ freezing time coconut cream 1 x 400 ml can coconut milk 1 x 400 ml can Woolworths dates 400 g vanilla paste 1 t almond milk 1 cup Woolworths tahini 3 T pistachios 50 g, chopped Woolworths chocolate soy butter, for serving 1 Combine all the ingredients except the pistachios and blend until well incorporated. 2 Pour into an ice-cream machine and churn until soft and frozen. If you do not have an ice-cream machine, freeze in a tray and stir every 30 minutes until soft and creamy. Serve with the pistachios and chocolate soy butter. WHEAT- AND GLUTEN- FREE, PLANT-BASED “ Got a Ziploc bag? You don’t need an ice-cream…

This double-decker cooler is made with insulated foam and a high-quality lining for easy cleaning and to ensure that your food stays cooler for longer. R169.99 The Earth Friendly wheat straw utensil set includes a knife, fork and spoon and a container for storage after use. Wheat-straw fibre is a food by-product and renewable resource. R69.99 This design will brighten up any day. The Hummingbird cooler bag is insulated to ensure that your food stays cool, and there’s a matching stainless-steel water bottle. R129.99 each…

“ I AM A HOME COOK. I have cooked for half a century and still love every slow turn of the wooden spoon. Simple food, nothing fancy. Just something to eat really. Yes, I go out to dinner or bring home a tray of sushi; I will phone for gyoza or biang biang noodles but even then I will probably have cooked lunch at home. I once described my cooking as ‘straightforward, everyday stuff, the sort of thing you might like to come home to after a busy day’. I still stand by that. Making a few ingredients into something good to eat continues to give immeasurable pleasure. Making dinner for others even more so. I love the deep reassurance that comes from cooking and eating something familiar, a…

Mokgadi Itsweng, food writer, entrepeneur, avid gardener, and most recently author of Veggielicious, has worked in the food industry for over 17 years, during which she has established herself as a thinker and activist. Her mission is to overhaul our entire food system and encourage us to think before we eat, suggesting that our individual contributions to saving the planet could be as simple as eating a salad. “Any plate that has more plants on it than anything else is a plant-based plate,” she says. “Our beloved seven colours plate is, essentially, plant-based. So is injera with pickled beetroot, pumpkin, turmeric-stained rice, braised morogo, sweet potatoes, chakalaka and maybe a ladle of stew or a piece of grilled meat.” “There is no Planet B. We need to fix it here.…

CONFIT This traditional French method refers to slowly poaching meat, fish, vegetables or fruit in oil or animal fat over a low heat. It’s often used as a preservation technique but is also a great way to get a flavour-packed result from your veg stars. See the brinjal confit on page 132. ROAST This uses dry heat in the oven, usually to cook large cuts of meat, such as pork shoulder or beef, but the advantage of roasting veggies is that they caramelise and sweeten. Beetroot, carrots, cauliflower, Brussels sprouts, sweet potatoes … the choices are endless. Toss in olive oil, salt and pepper and let the oven do the work. STEAM Hot, moist heat is a gentle way of cooking fish, dumplings and veggies at high temperature, usually in…

Chocolate-peanut butter oats with dalgona coffee…

Can you learn anything from a 15-second video? If you’ve ever attempted to copy a hairstyle, or learn dance moves from an Instagram reel, you might be sceptical, but a cooking tip that can be taught in 15 to 30 seconds is a tip worth knowing, we say. Case in point, Hannah Lewry shows us how to make the ultimate jammy boiled eggs and the best ever chilli oil, which will transform everything from those eggs to a bag of instant ramen into a flavour-packed, end-of-the-month supper. And Khanya Mzongwana brings us a Caprese bake that could save your weeknights, and teaches us how to get even the pickiest eater to enjoy broccoli. FOLLOW @ WWTASTE ON INSTAGRAM TO CATCH THESE – AND A WHOLE HOST OF OTHER REELS –…

1 VEGGIES AND SIDES • Bright and crunchy stir-fry • Cauliflower couscous • Coleslaw • Crisp and crunchy stir-fry • Farmer’s vegetable selection • Fresh egg noodles • Freshly frozen diced vegetable mix • Heat and Eat coconut jasmine rice • Julienne carrots 2 AROMATICS • Garlic • Ginger • Chilli • Springonions 3 SAUCES • Asian stir-fry sauce • Hoisin sauce • Oyster sauce • Soya sauce • Teriyaki sauce…

Floral flavours Especially hibiscus, in everything from craft cocktails to barbeque marinades. Apple cider vinegar Still gaining in popularity for its fruity, full-bodied flavour and gut-health-boosting properties. Tempeh This fermented soya-based meat alternative has a crumbly texture and nutty, earthy taste, perfect for those who find tofu too smooth and bland. Firepit cooking As if South Africans need a legitimate reason to braai, along comes a socially sanctioned trend. Braaied watermelon Everyone’s favourite summer fruit meets everyone’s favourite summer pastime.…

The batter: The cauliflower florets are dipped in a batter of dhal flour, potato starch and water, spiced with crushed cumin and fresh, grated garlic, ginger and turmeric, before being deep-fried to crispy, golden perfection. The cauliflower: Sourced from a small, local farmer, the tender cauliflower’s sweet nuttiness creates a beautiful contrast with the crunchy texture of its deep-fried exterior. “I find it also works really well with the savoury umami, nutty sesame and sweet honey of the dressing,” says Johan. The dressing: The dish was built around the home-made Durban-style shoyu, which is the backbone of this dressing. “We make the shoyu by steaming the mother of all African grains, sorghum, and yellow dhal, to incorporate Durban’s Indian heritage, before we inoculate the mixture with a Japanese culture called…

Discover pét-nat wines Pet what? It’s short for pétillant naturel, a French term meaning “naturally sparkling”, referring to an artisanal method of wine making, or méthode ancestrale, that dates to before Champagne was first made. Described as a wilder version of Champagne (which undergoes a secondary fermentation in the bottle) pet-nat wines are bottled during their first fermentation. This allows the natural sugars in the grapes to produce carbon dioxide – and thousands of tiny bubbles. The results can be unpredictable, adding to the sense of adventure and experimentation around these wines. Unlike the traditional cork, they’re sealed with crown caps, beer-bottle style, and meant to be drunk soon after purchase. Look out for the Mother Rock Force Celeste Cuvée PN made from Pinotage grapes, the Bosman Pet-Nat Chenin Blanc…

Awhile back, I found myself ordering salad takeaways three times in one week because I was craving it. Strange behaviour for me, I know. But there it was; I wanted crisp salad greens and, as usual, I had no inclination to make it myself. I just don’t love making salad. I like salads prepared by other people. My friends make great salads, restaurants make great salads. Some shops make great salads. Mine are generally mediocre. Although I do have a handful of great, albeit calorific, salad recipes I make over and over again. My radish, basil and feta April Bloomfield one is a winner, as is my raw sweetcorn, mint and feta that goes so well with Mexican flavours. My tomato, garlic and anchovy salad is pretty addictive, and I…

Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes white fish fillets (cob, hake or kingklip) 600-800 g olive oil, for drizzling sea salt, to taste crushed green peppercorns, to taste asparagus 200 g, blanched Woolworths edamame beans 110 g, blanched For the Caprese salad, toss: tomatoes 2, thinly sliced fior di latte mozarella 150 g olive oil 2 T balsamic vinegar 3 T sea salt and freshly ground black pepper, to taste For the salad dressing, mix: olive oil 2 T Woolworths white balsamic condiment 3 T lemon 1, juiced sea salt and freshly ground black pepper, to taste 1 Preheat the oven to 180°C. Place the fish on a baking tray, drizzle with olive oil, season with salt and peppercorns, then bake for 10–12 minutes, until…

SPICY WHITE BEAN DIP AND TOFU CREAM CHEESE WITH TOASTED WRAPS “I love cooking food that makes me feel good, inside and out. You don’t have to spend a lot of money or time in the kitchen to eat well. Use everyday ingredients but add your own twist as I did with the broccoli – blending it makes for an interesting new texture and adds colour to your plate. Pack in as much flavour as possible using simple techniques, such as roasting tomatoes on a rack over a baking tray to intensify their flavour and catch all the delicious juices. I also like making things ahead so the flavours develop, the steak really benefits from being wrapped up with its juices for a few hours. – Hannah Lewry” Serves 4…

The Ziploc trick Place the mixture into a large Ziploc bag. Lay flat and seal tightly, allowing the air to escape. Freeze, then crush with your hands, then blend until smooth. Place in a bowl, cover, and freeze until ready to use. The MasterChef method Stir a few pellets of dry ice into the mixture until it’s nearly frozen, then freeze. Be very careful when doing this, wear safety goggles if you have them!…

Smoked hamand-Gouda rolls These roll-ups made with beechwood-smoked ham and creamy Gouda seem really simple, but they are my personal go-to snack for extra-busy workdays. The perfect bite for those of us who struggle to hit pause. R34.99 for 60 g Steel-cut oats with chia seeds and cinnamon This is a growing fave among some of my colleagues. I’ll admit, a bag of cooked oats didn’t seem like much fun at first. But it’s just as delicious as if you’d prepared it at home. R21.99 for 180 g Salmon poké bowl This easy lunch finds a way to be both virtuous and tasty! Pair with a freshly squeezed fruit or vegetable juice and create your own on-the-go meal. R89.99 for 315 g Cinnamon-sugar mini pancakes These cinnamon-sugar pancakes are going…

THE GREEN GODDESS FOCACCIA “If you have any leftover onion, use it as a topping for the focaccia the next day with fresh basil. The focaccia makes the perfect side to a light supper with Woolies’ rotisserie chicken and freshly sliced tomatoes. It will keep in an airtight container for 3 to 5 days.” Serves 6 to 8 EASY GREAT VALUE Preparation: 2 hours Cooking: 30 minutes For the dough: white bread flour 500 g salt 2 t dried yeast 10 g olive oil 3 T cold water 1½ cups, plus 1 T olive oil, for drizzling sea salt, to taste garlic 4 cloves, thinly sliced onion 1, thinly sliced capers 1 T lemon 1, zested Woolworths labneh, for serving parsley 10 g, roughly chopped basil pesto 4 T dried…

BUY IN BULK “I always do this with produce and pantry staples, then share with friends and family.” FREEZE “I meal prep regularly so that all the things I love, like mixed grains, are ready. Just add stir-fry.” PLAN AHEAD “I plan my meals for the week. This helps me work around what I already have available and figure out what I need to stock up on.” DON’T WASTE “You won’t always be perfect at it but setting small goals, like turning carrot tops into pesto, is an easy way to make the most of produce.” EAT LESS MEAT “Set aside days to cook without meat and learn what a truly great cook you are!”…

A lustrous Jersey-milk Camembert? A head of piquant Gruyère-style hard cheese, or perhaps a soft goat’s milk, washed in late harvest wine and studded with sundried Kalahari raisins? For me the answer was somewhere north of 3 200 km. Although, by the time I eventually made it back to Cape Town, the cooler in my car boot was, I’ll admit, filled with far more than just cheese. For most people, the Northern Cape is little more than fly-over country. An empty blip on the way to somewhere altogether more interesting. Yet after a week spent travelling empty roads, traversing towns that time forgot, this feels unfair. South Africa’s largest province may not have the glamour of the Cape, the buzz of Jozi or the sultry allure of KwaZulu-Natal, but when…

CABBAGE, COCONUT AND MISO Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 10 minutes Woolworths peanut or stir-fry oil 2 T garlic 2 t crushed ginger 2 t crushed onion 1, diced baby cabbages 4, roughly chopped coconut milk 1 x 400 ml can chicken stock ½ cup Woolworths miso paste 1 T Woolworths Heat and Eat coconut jasmine rice, heated, for serving spring onions 4, roughly sliced roasted salted peanuts 1 x 40 g packet coriander, for serving lime wedges, for serving 1 Heat the oil in a large frying pan or wok until smoking hot. Add the garlic, ginger and onion. Swirl around the pan, then add the cabbage and stir-fry until golden brown. 2 Add the coconut milk, stock and miso and cook until bubbling. 3…

¡ AY, CARAMBA! Spicy food is so hot right now (sorry, not sorry) and we can’t think of a more comforting vehicle for fiery flavours than everyone’s current sandwich fixation, the Mexican torta. Traditionally, they can be served on two types of soft rolls, the bolillo or telero, which are then filled with any number of meat, salsa and topping variations, depending on the region. Our favourite? The torta ahogada, filled with crispy pork, refried beans and onions, drowned in a chilli-tomato sauce.…

The new WFH sando PB&J sarmies not cutting it anymore? Enter foodfluencer Nasim Lahbichi’s peanut-miso-chickpea salad sandwich. The plant-based filling offers a trifecta of umami, spice and acid, plus a double dose of plant proteins, making it a truly sustainable lunchtime choice. Check @lahbco for the full recipe. Small fries @homechefseattle recently revived the finicky to make but beautiful to behold windowpane potato chip trend with a tutorial on Instagram, and people lost their minds. To recreate, you’ll need a mandolin slicer, fresh herbs, steady hands and the patience of Job. Smashing pumpkins As if we needed another reason to break out the chips, along comes Woolies’ frankly genius new fresh, plant-based smashes. Available in sundried tomato, cauliflower and spinach varieties, they’re guaranteed to sort all your summer snacking needs.…

“My favourite remains the classic version, crumbled into flapjacks with loads of butter.” – Hannah Lewry “I really love Chuckles as they are, but I also love them in a trifle or swirled into fudge just before setting! They also add amazing texture to chocolate bark.” – Khanya Mzongwana “The peanut Chuckles get my vote. I’m old school like that.” – Alistair Fester “My vote goes for the new Chuckles ice cream. I mean, WHAT? Chuckles. In ice cream. How are we supposed to go on with our lives?!” – Jeanne Calitz “I’m a sucker for the ginger biscuit Chuckles. I was sceptical of the flavour combo, but the ginger really adds something special. They’re incredible in Saadiyah Hendricks’ Chuckles chocolate tart, where she uses them as part of the…

Pork with figs + Cinsault The delicate flavour of pork demands a lighter style of wine, such as the Marras The Trickster Piekenierskloof Cinsault (R99.99). It’s an elegant choice, slightly earthy, and immediately shows aromas of cherries, plums, raspberries and pomegranate. The palate is fresh with balanced acidity, cutting nicely through the richness of Nigel Slater's pork on page 111. It’s definitely a red you can chill slightly. Chilli-ginger hake + Sauvignon Blanc The freshness of David Nieuwoudt’s Ghost Corner Sauvignon Blanc (R219.99) is perfect for the hake on page 21. Expect aromas of fig, lemongrass and gooseberries, and great minerality. Although the strong flavour of ginger tends to overpower wine, this one has pyrazine characteristics – or green flavours – which work well with the aromatic spiciness of the…

“New year, new me,” that’s the mantra. Time to get cracking on those vision boards, send out the year’s wishlist to the universe and, most importantly, to prepare to do the hard work that will make it all come to fruition. I have sections for career, travel, mental health, money goals, family and, of course, body and wellness. Last year, after all the heaviness of the festive season, I tried Veganuary with the aim of making better choices. It basically meant going vegan for the month and limiting my intake of sugar and carbs. It took just a few days for me to become accustomed to a totally meat-free diet, and the results were amazing. While my intention had not been to lose weight, I found that I made more…

FRESH-FROM-THE-OVEN PITA IS A BEAUTIFUL THING. Golden brown and puffed up like a cushion, with little pleats around the edges, these are a far cry from the flat discs that might find their way into your supermarket trolley. By now the novelty must have worn off for the team of bakers, Marvin Camphor, Ben Sharief, Ibrahim Mbweso and Jimmy Dube, who retrieve around 500 pitas on a weekday, and up to 1 000 on a Saturday, from the flaming belly of The Lebanese Bakery’s oven. However, for regulars and new patrons of the bakery on Imam Haron Road in Claremont, it remains a sight to behold. “When I came to Cape Town, I got the idea that anything goes in terms of Middle Eastern cuisine,” says owner Khaled El-Alfy, who…

“There was this tiny ad in the Cape Argus that said ‘14 hectares – fynbos, dam, poplar forest, river’. Baz saw it while he was sitting at the airport on his way to skipper a yacht in Europe and he suggested I go and have a look.” Lots of people dream about getting out of the city, finding a different pace, living a simpler life. People who imagine keeping chickens, growing their own food, getting off the grid. And then there are people who actually do it. Cathy Marriot and Basil Stilwell are those people. Cathy was 37 and eight months pregnant with twins when she saw Sondagskloof for the first time in 1999. “When I saw it, I thought: this is my land,” she says. “We had been looking…

MONDAY BLOODY MARY SALAD “I know you thought we were done with salad in a jar and I did too until I made this classic cocktail-turned-recovery salad. I recommend it for days where it feels like Monday arrived before you were ready.” Serves 2 EASY Preparation: 10 minutes Cooking: 10 minutes canola oil 2 T streaky bacon 120 g Woolworths garlic-and-chilli prawns 200 g Mediterranean cucumber 1, peeled and diced salad tomatoes 2, thinly sliced celery sticks 2, sliced into ribbons Woolworths pitted green olives 80 g For the dressing, whisk: Worcestershire sauce 2 T extra virgin oil 4 T lime 1, juiced Italian parsley 10 g, roughly chopped wholegrain mustard 1 t honey 1 T Tabasco sauce 1 t sea salt and freshly ground black pepper, to taste 1…

IF YOU’VE EVER WANTED TO TAKE A WALK ON THE WILD SIDE, ZIOUX IS THE PLACE TO DO IT. Walk through the stained glass-inspired striped archway, through the double doors, then through the heavy curtains reminiscent of a burlesque club, and your senses will be overcome by a space quite unlike any you’ve ever seen before. The magnificent onyx bar, glowing thanks to its intricately designed backlighting, is the first thing to catch your eye. Next are the five stunning artworks by artist and frequent Marble collaborator Krisjan Rossouw, whose work comes to life on the wood panelling in the space – a host of majestic animals dressed in their finest garb, from a crowned crane and a buffalo in Victorian gowns, to a kudu lounging in a flouncy green number.…

Crunchita lettuce is sweet, juicy and crunchy. Fill leaves with cream cheese and top with microgreens for a tasty snack. R24.99 for 180 g These sweet, round, bright green legumes can be enjoyed raw, steamed or stir-fried and have a crunchy, juicy texture. R49.99 for 200 g Kara orange sweet potatoes have vibrant orange flesh and a sweet flavour. Bake, roast or add to the fish hash browns on p 118. From R28.99 for 1 kg Apache potatoes have a firm texture and buttery flavour, and are easily identified by their red and cream-coloured skins. R19.99 for 700 g…

ROAST SWEET PEPPERS AND OLIVES WITH TAHINI SAUCE “You could also add some basil leaves or baby spinach to the platter.” Serves 8 EASY GREAT VALUE Preparation: 30 minutes, plus 15–20 minutes’ standing time Cooking: 25 minutes large sweet peppers 6–8 Kalamata olives 100–150 g For the tahini sauce: tahini 200 g lemon juice 2–3 T garlic 1–2 cloves, crushed honey a dash sea salt and freshly ground black pepper, to taste iced water 6–8 T 1 Preheat the oven to 200°C. Roast the peppers for 30–40 minutes, turning over halfway, until soft, charred, blistered and starting to collapse. 2 Turn into a bowl and cover with a plate. Leave to steam for 15–20 minutes. When cool enough to handle, slit vertically, then remove the stalks, seeds and membranes. Peel…

Ask a local to direct you to the guesthouse of Elsa van Schalkwyk (experiencenortherncape.com). “Tannie Elsa” spent years collating the traditional recipes of those living in the region’s stone-built corbelled houses. The short cookbook she created – Disse uit die Korbeelhuis – offers a glimpse into the traditional cookery of the Karoo, from waatlemoen bredie to skaapnek with dumplings, baked in an outdoor oven sealed with a mixture of mud and dung. “But there’s nothing nicer than pannas,” says Tannie Elsa of the cooked tripe and trotters – seasoned with clove, pepper and coriander – that are pressed into a tray, then sliced and fried in butter. “They are a bit like Karoo fish fingers! The perfect thing to feed kids when they came home from school.” Tannie Elsa is…