Innehållsförteckning för Issue 7 2022 från Koe'sister

EDITORIAL We thank our contributors for their recipes and stories that made this magazine possible. REGULAR CONTRIBUTORS: Fayruza Abrahams, Leonie Begbie Cloete, Lenore Combrink, Ernestine Dean, Shihaam Domingo, Anne Duiker-Mackay, Errieda du Toit, Loretta Feris, Zelda Fisher Lategan, Vanessa Merlynn Fortuin-Willemse, Danville Fourie, Rowayda Halim, Ronelle Hart, Zahra Hendricks, Christina Human, Mariam Ismail Baderoon, Hazel Jeftha, Rozette Jeptha, Ingrid Jones, Ivy Kinnear, Denzel Koenana, Marguerite Kortje, Ruby Marks, Tshego Fontash Marumo, Wyomia Mouwers, Verushka Ramasami, Surita Riffel, Carmen Siologas, Adele Smith, Fahiem Stellenboom, Verna Stuurman, Narissa Subramoney, Michell van der Schyff, Michael Weeder and Nastassja Wessels. GUEST CONTRIBUTORS: Lynette Adams, Shahnaz Adams, Leoni Adonis, Ronelle Carolissen, Sydene Cloete, Christine Coates, Karin P. Daniels, Suzette Davids Willemse, Rene Dennis, Kubeshini Govender, Bhauna Hansjee, Simone Hermans, Robin Hill, Lynne Jarche Ford, Vivian…

We all know it as eggplant, aubergine, brinjal or blou ballas – one of my favourite vegetables by far, and it is a healthy choice to replace meat. This recipe is always a winner as a side dish at any dinner, but it can also be enjoyed on its own as a vegetarian/vegan main dish. I love cooking healthy dishes, because it gives me immense pleasure to do what’s best for my health rather than giving disease and illness a chance to jeopardise my wellbeing. I firmly believe that if we would take a moment to listen to those cravings, or “lussies” like my ouma used to say, your body will tell you exactly what it needs. So, indulge yourself more often. It’s simple to make, and it’s absolutely delicious.…

Ingrid Jones asked the award-winning actor about her komvandaan (where she comes from) and got a few cheeky answers. IJ: What are the smells and aromas you remember from your childhood kitchen, and how did it manifest in your own kitchen? VE: As a young family, my parents as well as my two brothers and I, lived with my grandparents. That was the start-up place for all of my uncles and my aunt. Glamorgan was a big house, or so it seemed to me. The kitchen was always a hive of activity, but there was only one cook, my ouma. My childhood sensory memory takes me back to pumpkin bredie and fritters for the kids, “oumense onder die kombers”, soup with dumplings, sago pudding, chocolate cakes (I was the only…

Waterblommetjies BAREFOOT WATERBLOMMETJIE HUNTER-GATHERER Ronelle Carolissen Last night I made waterblommetjie stew, and it took me back to my childhood days in Hawston. My father grew up in Paarl and used to entertain us with his childhood stories – how his mom used to send them to pick waterblommetjies in freezing cold ponds during the Cape winters – testimony of his barefoot hunter-gatherer bravery. He knew how to prepare this organic delicacy, so it’s ready for my mom to make a stew. The preparation is quite simple, yet time-consuming: soak it in salt and vinegar water to remove sand and pond insects, and remove the hard outer leaves – handy tips on how to prepare waterblommetjies. As I was preparing this stew, my husband, John, told a similar story. He…

I come from a long line of people who instilled in me the necessity of placing unripe avos in dark places – the alchemy of its creamy magicity. Since adolescence I have respectfully wrapped hard, green avos in newspaper, carefully securing it and hiding it in corners of a wardrobe or chest of drawers. Darkness, in this instance, is akin to mystery without which, observes R.A. Salvatore, we would have a world without dragons: “as I would not want to live in a world without magic, ” he adds, “for that is a world without mystery, and that is a world without faith.” I also initiated my children into what I knew to be an ancient rite that bound me and them to our distant, avo-satiated forebears. There were times…

Dear Friends of Koe’sister Thank you for celebrating with us! Thank you for your support, encouragement, love and laughter that you share with us – it helps us to be who we are. It has been a wonderful time for us being able to meet face to face, interact and feel alive! Thank you for participating in this event. It was a great experience to unite with you, whether you were an exhibitor or a guest at our event. We appreciate your efforts, your time and your support. Koe’sister is about camaraderie, fellowship and solidarity, and the love of seeing people do well, excel and move toward greatness. The Koe’sister Expo & Market 2022 was an exhilarating experience for all of us – a festival of new learnings and new…

Winter – we’re in the thick of it now, aren’t we? So far, I’ve made several pots of soup, some lamb shanks, and one huge, delicious pot of oxtail stew. I’ve finished knitting a cardigan, my Lost Souls crochet shawl, and in between I’m knitting some blanket squares for a community charitable project. Snuggling under the covers with a book is one of my favourite indulgences. It’s clear: I’m cocooning. For many people, however, winter signals feelings of sadness. If that sounds like you, I hope the many stories and recipes of comforting dishes will warm the cockles of your heart and cheer you up. The fabulous Ingrid Jones interviewed one of my favourite actors, Vinette Ebrahim. This pearl of wisdom from Vinette resonated with me: “No matter how complicated…

The food memories of a KwaZulu-Natal childhood are the inspiration behind the completely modernised Zulu cuisine at Emazulwini – the 10-seater restaurant at Makers Landing at Cape Town’s V&A Waterfront. In this industrial space overlooking Cape Town’s working harbour, chef Mmabatho Molefe – winner of the 2020 Food XX Women in Food Newcomer Award – honours her culture by recreating its heritage foods through her unique 21st-century culinary lens. In the process, she is defining a new, exciting contemporary Nguni cuisine. Emazulwini opened in December 2020 when Makers Landing was born – an incubator space for food entrepreneurs in the Cape Town Cruise Terminal. While Mmabatho’s restaurant is a permanent fixture in this dynamic two-storey hub of commercial production kitchens, small eateries and restaurants, Makers Landing is at heart a…

A SIMPLE SNOEK BREYANI Marlow Newman-Valentine Childhood Sunday afternoons spent at a house filled with family feels like a distant memory. It was the Kannemeyer’s (my maternal family) tradition to gather wherever Mama Rebecca (or Becky, as she was affectionately called) was. After being relocated from the family home in Newtown, Plumstead to Heideveld, the 10 siblings were scattered across the Cape Flats. Mama eventually moved in with us, and Sundays were family time around the table laden with treats. My love for creating my own dishes stems from watching Mama and Mom cooking (‘steel met die oog…’). They never complained. With love they filled our tummies with simple yet nourishing soul food. As I prepared our Sunday meal today – a far cry from the traditional Sunday roast –…

In the foreword of the book, Parusha talks about How she identifies as Afro-Asian. Her family has lived in South Africa for six generations, but originally came from Andhra Pradesh and Tamil Nadu in India, while one of her great-grandparents was from Burma (Myanmar). For Parusha, “Least effort, most reward” is her motto in life, and in cooking it means creating high-impact, tasty dishes with minimal strain. The cookbook features her “top hits from over the last decade” of plant-based eating. RUSSUM My grandmother Sanna (whose full name is Sakunthala) said I had to include russum in the cookbook. My other grandmother, Kay (or Kamalam) used to always serve this to us, her grandchildren, when winter hit Durban. We drank russum and inhaled sambrani (a frankincense-type of incense) to clear…

ARTS, BUSINESS & EDUCATION Cultivating Excellence Tutoring Centre District Six Museum Little Issue Phumlani Malinga Communication Strategy The Baxter Theatre The Big Issue Ubambano BEAUTY & WELLNESS Pink Cinnamon Whole Body Wellness BEVERAGES, CONFECTIONERY & FOOD Av’s Jams Chip ’n Dip Donny’s Bakery FLAVR Inspired by Grace Masala Cafe Petro’s Products tAmp’d Specialty Coffee ZestybyZahra CLOTHING & FASHION JBR Productions Testimony by Jarrad Ricketts Love From Camryn Rochelle Sas Clothing RONI Cape Town Sofi & Grace (children) Woolify PROPERTY, HOME & DECOR Amina s Flowers C Squared Realty Makro RE/MAX Propt Solaire Traders Wendy’s Blinds…

CURRENT TREND: ENTOMOPHAGY Edible insects contain high-quality protein, vitamins and amino acids for human consumption and have a high food conversion rate. Crickets, for example, need six times less feed than cattle; four times less than sheep, and twice less than pigs and broiler chickens to produce the same amount of protein. Besides, they emit less greenhouse gases and ammonia than conventional livestock, and can be grown on organic waste. Therefore insects are a potential source for conventional production (mini-livestock) of protein – either for direct human consumption, or indirectly in recomposed foods (with extracted protein from insects), and as a protein source for feedstock mixtures. Edible insects can diversify diets, improve livelihoods, contribute to food and nutrition security, and have a lower ecological footprint compared to other sources of…

YOU CAN’T MAKE CURRY IN A HURRY SOUTH INDIAN FISH CURRY Kubeshini Govender This recipe is for a spicy South Indian fish curry with brinjal. I used kingklip, because except for hake there was no other fish available at the fishmonger. It is not the ideal fish for currying, and as my son says, “an absolute sin for such good fish”. • 1 large onion, finely chopped • Oil for frying • 3 cloves garlic, sliced • ½ tsp (2,5 ml) jeera (cumin) • ½ tsp (2,5 ml) mustard seeds • 8-10 fenugreek seeds • 1 stem curry leaves • 1 pinch turmeric • 1-2 tbsp (15-30 ml) masala • 3 large tomatoes, grated • 1 tbsp (15 ml) tamarind paste • 4 small brinjals, sliced or cut into cubes…