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14 resepteResepte in Afrikaans: Suid-Afrikaanse kos het ontwikkel uit ´n vermenging van verskeie koskuluture, hoofsaaklik afkomstig van die inheemse bevolking, vroeë slawe en Europese nedersetters. Probeer jou hand aan vetkoek, sousboontjies, waterblommetjie bredie, vargebakte hoenderpastei of rond u maal af met ´n heerlike malavapoeding...; Lees meer →

19 recipesSouth African Recipes: Indigenous African cooking, traditional Afrikaner cuisine, and the Portuguese among others have contributed to the deliciously diverse flavours of South Africa’s “rainbow cuisine.” Bredies, biltong, boerewors, mieliepap, umngqusho, mashonzha and peri-peri prawns feature strongly on the menu in South African homes...; Continue reading →

11 recipesCape Malay Recipes: Hot, subtle, spicy, mild - many of the undertones that distinguish modern South African cooking were introduced by the Malay cooks brought to South Africa in the eighteenth century. Sosaties, bobotie, beryani, slamse kerrie, denningvleis with sambals - these names may stumble on the foreign tongue, but they leave a taste that is essentially Cape Malay...; Continue reading →

2 recipesAsian Recipes: Whether you’re looking to whip up something different for dinner or just can’t get enough of oriental cuisine, eJozi’s RecipeBook offers a variety of recipes for both the everyday and entertaining guests. With delectable dishes like ‘Crispy Pancake Rolls’ and ‘Thai Curry with Tofu’ you can create tasty snacks as well as delicious meals...; Continue reading →

3 recipesCurry Recipes: The word curry comes from the Tamil word kari. Most of the great curries of the world originate from south-east Asian countries. The art of curry making has spread throughout the world and in South Africa we are indeed fortunate that we have the hot KwaZulu-Natal curries brought to our shores by the Indians and the very...; Continue reading →

4 recipesOutdoor Cooking: Today cooking meat and fish outdoors over an open fire is a relaxing way to entertain, but the hunters and settlers of earlier days were, of necessity, campfire cooks. Braai or barbecue recipes are synonymous with summer, lamb chops, boerewors, steaks, hamburgers and hot dogs, and warm nights spent on the patio or next to the...; Continue reading →

9 recipesAppetiser Recipes: Appetisers, also called appetizers, hors d’oeuvres, antipasti, or starters function as an appetite stimulant. Since they are the first foods to be tasted, their flavour is often appropriately matched to the flavours of the main dish. These tasty little morsels of food can be as simple as a slice of mild cheese with a cracker to a...; Continue reading →

18 recipesSoup and Stock Recipes: Soup is one of the most versatile dishes in any cuisine. Soups can serve as a main dish when they are hearty and filled with meats and vegetables. Or, they can serve as an appetiser or first course when they are rich and satisfying. They can be elegant, or they can be homey, ethnic or traditional, but they belong in every kitchen sooner or...; Continue reading →

3 recipesFish and Seafood Recipes: The acknowledged benefits of fish as a healthy food, have turned the spotlight increasingly on the sea as a source of delicious protein. In the broadest sense “seafood” is any water-dwelling edible, the water being fresh or salty. It thus encompasses fish, crustaceans, molluscs, cephalopods, and seaweeds...; Continue reading →

3 recipesBeef and Veal Recipes: Beef is the culinary name for meat from bovines, especially domestic cattle. Beef is one of the principal meats used in the cuisine of South Africa, Australia, Europe and the Americas, and is also important in other African countries, East Asia, and Southeast Asia. Today, beef recipes appear on our tables in all forms - steaks, roasts...; Continue reading →

3 recipesLamb and Mutton Recipes: Lamb is tender meat from sheep less than 1 year old. Mutton from adult sheep is more flavoursome than lamb, but is fattier and tougher to cook. Known for having a delicate texture while still being extremely flavourful, lamb recipes are commonly consumed in South Africa, parts of India, North Africa, and the Middle East, and is the most...; Continue reading →

3 recipesPork Recipes: Pork is eaten in various forms, including cooked (as roast pork), cured or smoked (ham, including the Italian Prosciutto) or a combination of these methods (bacon, gammon or Pancetta). It’s also a common ingredient of sausages. Pork recipes rank as the most consumed meat in the world despite being considered taboo by two major...; Continue reading →

3 recipesPoultry Recipes: Poultry are domesticated birds used for their meat. These birds include chickens, turkeys, ducks, and geese. The meatiest parts of a bird are the flight muscles on its chest, called breast meat, and the walking muscles on the first and second segments of its legs, called the thigh and drumstick respectively...; Continue reading →

2 recipesGame Recipes: Venison or game may be eaten as steaks, roasts, sausages, biltong and minced meat. It has a flavour similar to beef, but is much leaner. Venison is lower in calories, cholesterol and fat than most cuts of beef, pork, or lamb.The main difference between wild game and meat from domestic animals is body fat. Animals in the wild...; Continue reading →

5 recipesOffal Recipes: Offal also called variety meats or organ meats is the entrails and internal organs of a butchered animal. The word does not refer to a particular list of organs, but includes most internal organs other than muscles or bones. The history of offal recipes dates back prior to supermarkets and butcher shops when families butchered and...; Continue reading →

4 recipesVegetable Recipes: Mouth-watering vegetable recipes from eJozi’s RecipeBook. “Eat your vegetables!” is a common and dreaded refrain around many dinner tables and a ton of vegetable recipes exist to try to tempt them. Contrary to childhood myths, however, vegetable recipes do not need to be boring or tasteless. In fact, they can be vibrant and...; Continue reading →

3 recipesSalad Recipes: The wonderful thing about salad recipes is that they are as easy or complex as you wish to make them. The term, salad, is most often used to describe a bowl of greens (lettuce, spinach, watercress), topped with a liquid or creamy dressing along with other vegetables such as tomato, green pepper, onions, radishes, and sprouts...; Continue reading →

2 recipesGrain Recipes: eJozi’s grain recipes include whole grain foods and refined grains like rice, quinoa, oatmeal, or couscous. Our grain recipes don’t include pasta (which has it’s own category). They do include couscous, although it’s technically a pasta. Flour is made from grains, and can be a whole grain food, but we put it in bread recipes...; Continue reading →

1 recipesPasta and Noodle Recipes: Pasta recipes are typically thought of as Italian staples although they are widely used in other cuisines as well, notably Asian cooking. Pasta is a paste of flour that is rolled or extruded into a variety of shapes and either cooked while fresh or allowed to dry. Most versions are made of wheat flour, although Asian noodles are often made...; Continue reading →

1 recipesFruit Recipes: Many types of fruit can be combined with meat and vegetables to create fun dishes, or fruit can be its own side dish. Some of the most popular fruits to include with meals are: apples, apricots, oranges, berries, grapes, bananas, prunes, and melons. From fruit salads and sauces to fritters, fruit can be a delicious part of a full meal in many ways...; Continue reading →

1 recipesDessert Recipes: The perfect end to any meal, dessert recipes are a traditional sweet course and the favourite of young and old alike. There are countless dessert recipes available to satisfy any sweet tooth, including: pies, puddings, custards and mousses. While some dessert recipes are elaborate and others are simplistic, all of them provide a tasty...; Continue reading →

2 recipesBeverage Recipes: Delicious alcoholic and non-alcoholic beverage recipes including lemonade, ginger beer, Van der Hum, smoothies, juices, and even coffee and tea add more than just flavour; they add another dimension to any meal or snack. Smoothies and shakes are quite simple to make if you have a blender. The basic smoothie recipe is to take fresh...; Continue reading →

10 recipesBaking and Sweet Recipes: Mouth-watering recipes for baked goods including confectionary, cakes, sweets (candy), koeksisters, vetkoek, melktert and tameletjie. Although breads and many desserts are baked they are not included here, we have put them in their own categories...; Continue reading →

4 recipesBread Recipes: Bread recipes are at the heart of any baker’s recipe box. After all, what can be better than the aroma of freshly baked bread wafting through the home? Bread is one of the most ancient forms of sustenance and thousands of cultures have been baking some kind of leavened or flat bread for centuries...; Continue reading →

3 recipesDairy Recipes: Recipes for dairy products including ostrich eggs, omelettes and a variety of cheeses. It’s hard to imagine a picnic, breakfast, or cake that doesn’t make use of at least one egg recipe, either as a simple ingredient or the main dish. For a few years, egg recipes got a bad reputation due to it’s suspected relationship to cholesterol. But more...; Continue reading →

2 recipesPreserve and Jam Recipes: Delicious preserve and jam recipes including watermelon, fig and prickly pear preserves as well as apricot jam. Preparing these blends can be challenging, especially considering the subtle differences between each variety since many recipes use the terms interchangeably...; Continue reading →

1 recipesSauce Recipes: It’s hard to imagine many meals that don’t incorporate sauce recipes. Most of the sauces that grace our dinner tables today are there to enhance the flavour of our meal. Drawn butter sauce, for example, brings out the best in seafood, particularly crayfish. But sauce recipes had less noble beginnings. The word ‘sauce’ actually comes...; Continue reading →

1 recipesDressing and Stuffing Recipes: Recipes for dressings and stuffings including gravies, mayonnaise and spicy herb vinegar. Dressing recipes for green salads may be vinegar-based, called viniagrettes, which are thin and runny, or they may be thicker, creamy, slow-pouring dressings. Thicker dressings usually have a base of mayonnaise, sour cream, or yogurt...; Continue reading →

5 recipesCondiment and Relish Recipes: Recipes for curry powders, curry pastes, atjars, relishes, pickles, and chutneys. Years ago, the term condiment recipes referred to a few relishes and sauces, but today it refers to any type of mixture used to enhance the flavour of food, whether it’s a sauce, powder, or spread. These types of seasonings come in many flavours...; Continue reading →

1 recipesMiscellaneous Recipes: These recipes are not so easily categorized by type of food. Here you will find recipes for breakfasts, snacks, sandwiches, wraps, leftovers, and more. Don’t have time for a real sit-down breakfast anymore? Think again! Many of these breakfast recipes are quick, make-ahead foods you can prepare the night before and grab...; Continue reading →

54 articlesSouth African Cuisine: Take milk with your rooibos? Fancy some pap with your wors? Brave enough to try some skop or mashonzha? Brush up on your culinary vocabulary and knowledge with our list of South African food terms and ingredients and what they mean. South Africa is home to myriad ethnic and racial groups, many of them migrant communities, all of...; Continue reading →

1 articlesKitchen Appliances: Kitchen appliances and accessories you simply have to have. Just as a builder needs the proper tools, every cook needs the right equipment in the kitchen to create delicious meals. While you may not need everything listed here to get started, it serves as a helpful reference as you begin equipping your kitchen...; Continue reading →

5 articlesKnowledgeBase: Food and cookery terms and techniques that are invaluable in anyone’s kitchen. Using slides and text, our Food KnowledgeBase provides resources, information, hints and tips on cookery and preparation techniques, processes and methods. Cooking is the art or practice of preparing food for eating. It encompasses a vast range of methods...; Continue reading →

0 articlesGrains and Cereals: Cereals are plants of the grass family. The many separate dry fruits they produce are grains. Certain cereal grains are edible. Used as a food since the earliest times, cereal grains have been hugely important in human history. Their small bulk and excellent keeping qualities made them a crucial survival food. As the first plants to be cultivated, their domestication marked the transition of humans from hunter-gatherers to agriculturalists and enabled the foundation of civilizations. Cereal grains continue to be essential human fare and today constitute the single most important class of food in the world…...; Continue reading →

0 articlesNoodles and Pasta: Noodles and pasta are essentially doughs made from starch and water, thinly shaped and quickly cooked. The many permutations of these basic features give rise to a huge diversity in both foods. "Noodles" is a generic term encompassing both the various oriental pastas and certain occidental pastas. The commonality of noodles and pastas is often attributed to them having a single origin. Although the origins are unknown, the theory that Marco Polo introduced pasta to Italy from China has been discredited; pasta existed in Europe before the 14^th century. Noodles are such a simple concept that their discovery by more than one culture is likely…...; Continue reading →

1 articlesVegetables and Fungi: "Vegetable" is a culinary term which has no botanical meaning. Although the concept is generally understood, the popular definition of "vegetable" is imprecise and incomplete. At best a vegetable can be defined as "a plant, usually herbaceous, of which any part is eaten in savoury dishes". The edible parts may be leaves, roots, tubers, bulbs, stems, pods, flowers or seeds. Some fruits are also treated as vegetables…...; Continue reading →

0 recipesFruit and Nuts: In the botanical sense a "fruit" is the structure of a plant, usually surrounding seeds, which develops from the flower ovary after pollination and fertilization. However, popular understanding of the term is based not on plant anatomy but on usage. Thus, in a culinary sense, a fruit is the edible part of a plant which is fleshly, succulent and sweet. Its sweetness, often balanced with acid, distinguishes "fruit", in food terms, from other foods, notably vegetables. Some parts of a plant which technically are fruit are treated otherwise. Generally fruits are foods imbued with pleasure, and often eaten as the finale of a meal…...; Continue reading →

0 articlesPulses and Seeds: Pulses (legumes) are the edible seeds of leguminous plants, and so are borne in fleshy pods. While the term denotes both fresh and dried seeds, it is usually applied to dried peas, beans and lentils. Of major importance to the human diet, pulses have been a staple since ancient times. They are excellent sources of protein, and contain the essential amino acid lysine, which is deficient in cereals. Thus pulses consumed in conjuction with cereals achieve a full complement of amino acids. They are rich in complex carbohydrates, B vitamins and some essential minerals. Unlike seeds, with some notable exceptions, pulses contain little fat…...; Continue reading →

0 articlesDairy Products: Dairy pertains to milk and its derivitives. Milk is an opaque white fluid secreted by female mammals. Intended as the sole sustenance for newly born offspring it is very nutritious. "Milk", without qualification, generally denotes cow's milk. However the milk of many other mammals is also a source of human food. Cheese is, essentially, a mass of solids extracted from curdled milk. It is, however, phenomenally diverse in character, the result of the many variations in the extraction process. Cheeses range in taste from mild to strong, in aroma from imperceptible to pungent, in texture from soft to hard, in colour from white to yellow to blue, in size from tiny to huge, in fat content from low to high, and in age from fresh to mature, all with nuances in-between…...; Continue reading →

0 articlesMeat and Poultry: Meat, in its broadest definition, is animal tissue used as food. Most often it refers to skeletal muscle and associated fat, but it may also refer to non-muscle organs, including lungs, livers, skin, brains, bone marrow, sweetbreads, and kidneys. The most commonly eaten meats in industrialised countries come from animals that are raised for food. These animals - and the meat that comes from them - include cattle (beef and veal), pigs (pork), sheep (lamb and mutton), and poultry (chicken, ducks, geese etc). Game, be it wild or, as latterly, farmed, is eaten to a lesser extent. While all meat has characteristics in common, from a consumer's point of view the meats of individual species have different qualities, influenced by their breed, age, sex, diet, level of activity and manner of slaughter…...; Continue reading →

0 articlesFish and Seafood: In the broadest sense "seafood" is any water-dwelling edible, the water being fresh or salty. It thus encompasses fish, shellfish and seaweeds. Fish are defined as cold-blooded aquatic vertebrates possessing fins and gills. Shellfish, aquatic invertebrates whose outer covering is a shell, comprise crustaceans, characterized by jointed limbs, segmented bodies and exoskeletons, and molluscs, variously gastropods (single shelled), bihalves (with double-hinged shells), or cephalopods (mostly with a modified internal shell). Seaweeds are plants: marine algae distinguished by their coloration. Within these groups are a multitude of species. The names by which many are popularly known are confusing; different species are given the same name and this is compounded by there being a range of names for the same seafood. To identify a seafood, the principal alternative vernacular names, along with the Latin, are listed…...; Continue reading →

53 articlesSpices and Herbs: An illustrated reference of culinary spices and herbs added to food to enhance its flavour. They take the form both of things cooked with food, and those added to food once cooking is completed. Chefs know that using spices and fresh herbs can add that extra zest and sparkling flavour to mundane recipes...; Continue reading →

1 articlesFlavourings and Sweeteners: Flavourings are added to food to enhance its flavour. While their impact may be great, they are subsidiary to the food itself. They take the form both of things cooked with food, and those added to food once cooking is completed. The concept of flavourings is broadly construed to include condiments, stocks, vinegars, oils, fats and sweeteners. Chocolate, not intrinsically sweet, is sweetened to varying extents. Essences extracted and distilled from plants flavour sweet foods without upsetting the balance of liquid or bulk of a recipe. A condiment is understood as a strongly flavoured savoury accompaniment to food, used at the table. Such flavourings are also used as seasonings in the kitchen…...; Continue reading →

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