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Archive for the ‘Food’ Category

Epicurious names Longthroat Memoirs a must-have cookbook for this season

Longthroat Memoir“One of the most enduring myths on the Nigerian Femme Fatale – mammy-water, ‘winch’ or husband-snatcher – has to do with the cooking of fish stew … A woman can do what she likes with a man when she knows how to satisfy his appetite for food.”

Longthroat Memoirs presents a sumptuous menu of essays about Nigerian food, lovingly presented by the nation’s top epicurean writer. As well as a mouth-watering appraisal of the cultural politics and erotics of Nigerian cuisine, it is also a series of love letters to the Nigerian palate. From innovations in soup, fish as aphrodisiac and the powerful seductions of the yam, Longthroat Memoirs examines the complexities, the peculiarities, the meticulousness, and the tactility of Nigerian food.

Nigeria has a strong culture of oral storytelling, of myth creation, of imaginative traversing of worlds. Longthroat Memoirs collates some of those stories into an irresistible soup-pot, expressed in the flawless love language of appetite and nourishment.

A sensuous testament on why, when and how Nigerians eat the food they love to eat; this book is a welcome addition to the global dining table of ideas.

And this hasn’t gone unnoticed by Epicurious.com, the Condé Nast-owned website dedicated to cooking. Longthroat Memoirs has been named one of it’s 32 must-have cookbooks for autumn!

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“Een uit elke vyf kinders in Suid-Afrika is ondervoed” – Leonie Joubert oor die gevaar van suiker

The Hungry SeasonEen uit elke vyf kinders in Suid-Afrika is ondervoed weens die oormatige suikerinhoud in hul dieet. Só het die medeskrywer van The Hungry Season: Feeding Southern Africa’s Cities, Leonie Joubert, onlangs verklaar.

Netwerk24 het verslag gelewer vanaf die bekendstelling van die Wêreldnatuurfonds (WWF) se verslag “Reconnecting South Africa’s food systems to its ecosystems“, waar Joubert haar navorsing oor die nadele van suiker, veral in arm gemeenskappe, met die gehoor gedeel het.

Joubert het verder gesê: “’n Algehele revolusie sal moet plaasvind om ’n toekomstige honger wêreld van 9 miljard mense (binne die volgende paar jaar) te voed.”

Lees die artikel:

Joubert het gesê deur jou vol suiker te stop, word hongerpyne tydelik gestil en jou bloedsuiker skiet die hoogte in, maar sodra daardie euforiese gevoel weg is, daal ’n mens se bloed­suiker en slaan moegheid toe.

In haar navorsing vir The Hungry Season het sy bevind een uit elke vyf kinders in Suid-Afrika is ondervoed. Sy het op arm huisgesinne op die platteland afgekom waar ouers hul kinders soggens witbrood, gedoop in suikerstroop, gee voordat hulle skool toe gaan.

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Try Jan Braai’s Recipe for Beef Trinchado Potjie

Red Hot“Apart from being the first tourists to dock a ship at Mossel Bay, the Portuguese are also famous for a few culinary achievements. One of their best is the rich garlic and chilli-flavoured beef stew known as trinchado,” writes Jan Braai, author of Red Hot.

The National Braai Day website recently shared his recipe for a delicious Beef Trinchado Potjie, which combines rib-eye and rump steak cubes with the robust flavors of Portugal.

Try Jan Braai’s recipe for Beef Trinchado Potjie:

WHAT YOU NEED (serves 6–8)

2 kg steak cubes (I use a combination of rib-eye and rump, cut into 4 cm cubes)
2 tots soy sauce
2 tots olive oil
2 tots butter
2 onions (finely chopped)
10 garlic cloves (crushed or chopped)
1/2 tot cayenne pepper (or chilli powder)
3 bay leaves
2 cups beef stock
1/2 cup brandy (no, not a typing error)
1/2 cup red wine (no, not a typing error)

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Try Jan Braai’s Recipe for Beef Burgers with Bacon and Cheese Sauce

Red HotElle Magazine recently shared this recipe for Jan Braai’s Beef Burgers with Bacon and Cheese Sauce from his cookbook Red Hot. The recipe includes a short excerpt in which he says: “At the time of writing this book, this was my favourite way of making beef burgers at home.”

Try Jan Braai’s Beef Burger recipe:

For the burgers:

1 kg good-quality beef mince
1 tot olive oil
salt and pepper (optional)
1 packet smoked streaky bacon (200–250 g)
6 hamburger rolls (sliced open and buttered on the insides)
lettuce leaves (washed and drained)
2 large tomatoes (sliced)

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Try Jan Braai’s Recipe for Malva Pudding in a Potjie

Red HotElle Magazine has featured Jan Braai’s recipe for a Malva Pudding made in a Potjie Pot on the fire. This is an adaptation of the traditional Malva Pudding recipe, using apricot jam and topped with a sauce made from cream, milk and sugar.

Try the recipe:

Malva Pudding in a Potjie
1 cup flour
1⁄2 tot bicarbonate of soda
1 cup white sugar
1 egg
1 tot apricot jam
1 tot vinegar
1 tot melted butter
1 cup milk

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Tweets from Leonie Joubert’s Talk on Why Cities Make Us Fat at EthicsXchange

The Hungry SeasonLeonie Joubert, author of The Hungry Season, gave a talk on why cities make us fat at the EthicsXchange, held last week at The Fugard Theatre. She spoke about how many children in South Africa start their day off eating highly refined food. Many of these children will have compromised IQs as a result of poor nourishment in their first two years of life.

Joubert also explained that, while people might not be going hungry in the cities, they may be malnourished as a result of cheap food being highly processed.

Read the tweets sent out during her talk:

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Leonie Joubert on “Food Security: The Optimal Diet for People and the Planet”

The Hungry SeasonLeonie Joubert, author of The Hungry Season, has written an article for The South African Medical Journal titled “Food security: The optimal diet for people and the planet”.

Joubert explains her interest in food security as a sustainability issue and talks about how she travelled across South Africa to understand what food security means for people living in urban and rural areas.

One morning, in the winter of 2010, I walked into the home of a family living outside Mbabane, Swaziland. There were three young children sitting at the table, aged about six or seven. The table was covered with a plastic tablecloth with really loud fruit printed on it, but there wasn’t any fruit in the kitchen. In fact, there wasn’t any food in the kitchen at all.

The breakfast that these children had been eating was donated by a local soup kitchen. And it was white bread, torn into chunks, floating in sugar water. The bread had puffed up like marshmallows.

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Leonie Joubert to Speak at EthicsXchange at The Fugard Theatre in Cape Town

The Hungry Season: Feeding Southern Africa's CitiesLeonie Joubert, author of The Hungry Season, will be one of the keynote speakers at EthicsXchange, which is being held on Tuesday 5 November at The Fugard Theatre in Cape Town.

The event invites some of the leading opinion makers in South Africa to challenge the audience’s thinking and behaviour with regards to ethical decision making. Tickets cost R300 or R200 for pensioners and students.

Don’t miss it!

Event Details

  • Date: Tuesday, 05 November 2013
  • Time: 8:00 AM
  • Venue: The Fugard Theatre,
    Caledon Street,
    Corner of Harrington Street,
    District Six,
    Cape Town | Map
  • Cover charge: R300, R200 for students and pensioners
  • Book: Webtickets
  • More information: EthicsXchange

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Kate Sidley Pleads for Mystery in the Age of Overshare

The Agony ChefIn a column for City Press, Kate Sidley, author of The Agony Chef, explores the dark side of the social media boom. Pleading for a return to the age of mystery, she shares her disgust at the fact that nothing is private anymore. Sex lives, visits to the hospital and more are put on display – the horrors of what she calls overshare.

Maybe I’m prudish, but there are many aspects of the lives of public figures I’d be quite content not to hear about.

Unfortunately, I live in The Epoch of Overshare, a.k.a. The TMI (too much information) Era. This is the golden age that gave us a TV programme called The Spa of Embarrassing Illnesses and endless photographs of celebrities’ cellulite.

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Jan Braai Chats About National Braai Day 2013 (Plus: Recipe for Umngqusho)

Red HotJan Scannell aka Jan Braai, founder of the National Braai Day initiative, spoke to Kitchen.net about its sixth annual celebration tomorrow on 24 September 2013.

Sharing his plans for tomorrow, Jan Braai said: “I am braai-ing at the opening of the Springbok Rugby Museum at The V&A Waterfront.” In the afternoon he might be jetting off to Johannesburg where he’ll take part in a Braai Day get-together arranged by South Africa’s largest beer makers.

The interview also covers the past six years of Jan Braai’s career and how he used his knowledge of social marketing to promote Braai Day.

Jan Scannell casually sits down opposite me at the table. We agreed to meet at Winchester Mansions in Sea Point he immediately orders coffee and asks the waitron to bring their nicest one. He stretches his legs under the table he is wearing Vellies. “I got them in Namibia recently. They’ve become cool again” he says with a laugh.

Jan is better known to most of us as Jan Braai. He is the drive behind the National Braai Day initiative which takes place on Heritage Day celebrated annually on 24 September. He also has a TV-show, now in its 3rd season, “Jan Braai vir Erfenis” is broadcasted on the DSTV channel, KykNet. He has been a busy man, besides the tv show, Jan does many public appearances, has written two recipe books, developed products all while dealing with the media and getting the message of Braai Day to South Africans.

On his blog for Getaway magazine, Jan Braai shared a recipe for umngqusho, a traditional Xhosa dish made with samp and beans, which he recommends for this Braai Day:

Soak the samp and beans overnight in a litre of water. Drain and rinse well the next morning. Put the soaked and rinsed samp and beans into a large potjie and add three litres of water (no salt). Bring to the boil and cook for two hours until almost soft. Control the heat by adding or removing coals so it’s not boiling rapidly, but it’s hotter than the very gentle simmer of oxtail potjie (let’s call it a medium-paced simmer). If at any stage it looks too dry, add a little more water.

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