Athena Lamberis

8 of the Tastiest Locally-Made Foods That Will Make Your Day | Cape Town, South Africa

In Friend's Kitchens, Travel on May 24, 2015 at 18:16

The Culinary Linguist-Cape Town best food listKeeping the love alive.

These 8 food creators in Cape Town, South Africa win my heart.  Yes, the list can go on and will.  But this is what comes to mind for now.  Guide yourself down this golden road of food happiness that #willmakeyourday and please share with me your favourites to add!

Cake-Bomb--the culinary linguist -cape town food list by Athena1. CupCake Richard 

Because everyone should eat cake or cupcakes.

If your tummy, tongue and tastebuds vary to the degree of “I can’t eat wheat, sugar, or carrots” then fear not –  you can eat these cakes.  Yes, I’m talking to you gluten-freedom fighters, etc out there.  Dive in.  They don’t exclude anyone.  They keep it fun and innovative with their recipes so ALL can enjoy.  Out of the kindness of their hearts (and yours), they take it upon themselve to cake bomb every last friday of the month to someone who deserves the love of 12 cupcakes personally delivered to them in Cape Town.  That is the coolest thing a baker could ever gift :)  Random Acts of Kindness!

#willmakeyourday :)

To get hold of some cake:   tel: 083 737 3417  Cape Town

ferdinando's Pizza- Culinary Linguist Cape Town Food list

Pizza Ferdinandos -the culinary linguist -cape town food list by Athena 2. Ferdinando’s Pizza (Hindi & the Shanico) & Garlic Aioli

Laughter, Peace, Pizza and Love.  This wood-burning pizzeria is a bubbly and beautiful dream come true.  Creators, Diego and Kimon, weave their joy and flavours into two beautiful places that serve wholesome, delicious and fantastical pizza and platters that leave you smiling inside and out.  Diego’s pizza dough is incomparable to the countless pizza houses around Cape Town – no one comes close to the crispy chewy sourdough crusts and the fun variety of pizza toppings. Check out the beginning of their story here and continue it for yourself at these spots:

  • 84 Kloof Street, Gardens, Cape Town
  • NEW!! 205 Lower Main Rd, Observatory, Cape Town
  • Pizza cape Town the culinary linguist -cape town food list by Athena084 771 0485 to book a table
  •  Tuesday to Saturday 6pm – 10pm on Kloof
  • Call for lunch & dinner hours for Observatory

Chocolate -the culinary linguist -cape town food list by Athena3. Soma Confection Custom Chocolates

The no-limit soldier of chocolate, Heather Thompson, is inspired by fun, quirky and delicious . . . chocolate creations.  This includes edible book pages, brains, and Darth Vader.  Amongst other things, when she’s not found spinning vinyls, dreaming and scheming apocalypse survival tips, she’s making your dreams come true in edible chocolate forms.  Ask about her 420 spa too!

072 632 7288  – Heather

Spinach Bread-the culinary linguist -cape town food list by Athena4. Espinaca Innovations Spinach Bread 

Popeye power in a bread loaf: Espinaca serves up freshly baked green bread with hints of cayenne and bay leaf to boost your nutrition and well-being.  Pair it up with their freshly pressed apple, pineapple and spinach juice.  Take home their spinach and feta muffins and spread their message to your friends.  The Spinach Bread King, Lufefe, has big plans and his green food movement is rolling out all over Cape Town.  Support!

No 42 Spine Road, Khayelitsha
Cape Town, Western Cape
073 095 0119 -Spinach Bread King, Lufefe

Mariam's Kitchen -the culinary linguist -cape town food list by Athena

5. Mariam’s Kitchen Salomies 

The flakey pastry, a.k.a Mariam’s rotis, is the type of dish that you crave when you are overseas.  Nothing else compares to the spices and hand-rolled dough that makes up these classic salomies.  Order a bean or steak masala salomie with your favourite fizzy drink to bring a taste of home cooking into your lunchtime.  Every crispy, gooey bite #willmakeyourday.

101 St George’s Mall Arcade, CBD.  7:30am -4pm

Oumeul Pies Cape Town - The Culinary Linguist by Athena

6. Oumeul Bakkery Pies

It all started on a road trip on the N2, Garden Route.  Pass by Riviersonderend and load up on the freshly baked spinach and cheese pies.  Whether it’s lamb, bobotie or chicken pie, the recipe and tradition #willmakeyourday in Cape Town at these locations:

14 Long Street CBD & Willowbridge

Peshwari naan-the culinary linguist -cape town food list by Athena

7.  Eastern Food Bazaar’s Peshwari Naan and Coconut Ice Cream

For the coconut lovers out there.  Dried grated coconut and ghee baked inside freshly prepared flatbread, then top it with coconut ice cream made with natural ingredients!  It’s a DIY gourmet combo in the middle of the bustling city arcade from noon til 11pm!

96 Longmarket St, Cape Town, 8001

Telephone: +27 21 461 2458.

Opening Hours: Monday to Thursday: 11:00am – 10:00pm. Friday & Saturday: 11:00am – 10:30pm

Cape Town bakeries-Lazari-the culinary linguist-Athena8.  Lazari’s Millionaire Squares & All-Day breakfast

Butter, sugar, chocolate alchemy at it’s best.  Chris and the team at Lazari are like the family you always wanted.  They make scrumptious baked goods, pies and daily specials in Vredehoek.  What #willmakeyourday is the daily baked goods by the cash register – buy at least six of the toffee Millionaire squares to take home after you’ve enjoyed a breakfast on a late Saturday morning.  Although this friendly neighbourhood cafe is famous for their white pink chocolate and vanilla cupcakes – I will never say no to the Millionaires!

Corner of Upper Maynard and Vredehoek Ave, Cape Town, 8001

hello @ lazari .co .za

021 461 9865

  • MON-FRI7.30am – 5pm
  • SAT-SUN8.30am – 4pm

Yes, and the list could go on . . .

Let me have it.

culinary linguist food list by Athena

photos are my own or jacked from the Google intraweb :) Thanks!

How to make South African beer – uMqombhothi from Maize Meal

In Friend's Kitchens, Recipe on February 3, 2015 at 19:34

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Sip Sip sippin on uMqombhothi: A nutritious beer made from maize meal which can transform into a sweet or savoury porridge when cooked known as Idokwe. how to make south african beer maize umqombhothi

 The thing is, a recipe is a map – but your destination is your own alchemy.  With naturally fermented foods, it’s an all element creation.  Whether you are in the tropical swamps, humid concrete jungle or a dry desert land, your fermented food/drink will react and grow in different ways (just like my hair does when it rains :)
 I’ve got bottles of experiments, from pineapple wine to apple cider scobys growing by the day.  However, uMqombhoti is a recipe to inspire you to learn various food traditions from all over the world while bringing your own kitchen alchemy and culinary linguistics to the table.
South African beer-maize meal umqombhoti idokwe recipe -
 Alongside pineapple and ginger beer, uMqombhoti has an enhanced pungent taste, high in Vitamin B and most often shared communally from a ceramic bowl, gourd or pot used for the fermentation process.  It’s tradition and magic has been celebrated in South African homes for years – so when I asked my friend, @noksangoma to share her method for making one of the famous fermented drinks, she went on to say:
I dont have a ‘recipe’ for umqombhothi, I just follow an intuitive process in preparing it, because nobody actually told me how to make it. My ‘recipe’ is a mix of how my maternal grandmother makes umqombothi and how the eldest wives in my dad’s family make it.

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maize meal
sorghum – king korn umthombo (green packet)
brown sugar (optional)
 How to make South African Maize Beer-Umqombhoti - via The Culinary Linguist
mix equal quantities of imithombo with maize meal.
make a paste using boiling water.
place in a container (a bucket or big jar or jug. preferably use ukhamba, if you dont have a clay one, a plastic one will suffice)
store the mixture on in a dark corner or on the floor. overnight, or for 2 or 3 days – depending on how hot it is.
when the mixture smells a little fermented, boil water in a pot and add the paste slowly while stirring continuously (like how you make custard)
lower the stove’s heat as the mixture thickens. let it simmer for about an hour. once this is cooked, it’s called idokwe and is delicious as a porridge with lots of sugar.
cool idokwe – this may take a few hours.
once cooled down, mix the idokwe with cold water and mush it up with your hand til it’s drinking consistency
the potency of the umqombhothi depends on the magic of your mixing hand. my left hand is my mqombhothi mixing hand. my left side is my grancestor/feminine side – they are with me when I make umqombhothi.
How to make South African Maize Beer-Umqombhoti - via The Culinary Linguist
once youve mixed idokwe with cold water, add more imithombo to the mixture and mix with your hand, and if you wish, some brown sugar to help the fermentation process along :)
again, place in a dark corner for about 3 days while it ferments.
once the umqombhothi is fermented, it smells a little pungent, and little bubbles will be popping on the surface
strain the fermented mixture. the solid sorghum bits are called izinsipho. you may freeze a handful of izinsipho to use in a new batch of umqombhothi (izinsipho help to ferment a batch quicker, since theyve already fermented before)
 Food-Recipes-How to make South African Maize Beer-Umqombhoti - via The Culinary Linguist
pour a cupful of umqombhothi as an offering, place in a sacred space in the home. this is for amaDlozi (spirit elders/ancestors/spirit guides)
enjoy the rest!
rules for umqombhothi:
it is considered rude to drink umqombhothi while standing.
umqombhothi is best enjoyed with others. preferably while sitting in a circle, before a meal or after
umqombhothi is used as an offering in ceremonies and rituals. it is an integral part of cultural and spiritual ceremonies.
 Thanks Noks!  xx  Love, The Culinary Linguist

How to Make Easy Feta Cheese Puffs Recipe with Greek Yoghurt

In Recipe on January 16, 2015 at 16:57

During the holidays, we get those family season’s greeting cards, pictures of new babies, a synopsis of people’s year  – but my mom, she’s different.  In my Greek-American-South African family, most events and conversations revolve around food, even season’s greetings.

Below is a tried and tested recipe, a season’s greetings -written by my mom.

An easy snack you can make with delicious Greek yoghurt and a sense of humour.  Lucky you, this is a secret family recipe revealed.  Enjoy!

” Wishing you a Gastronomic, Festive, Joyous New Year, with lots of New Experiences.  May this recipe be one of them.
GREEK CHEESE PUFFSHow to make Greek feta yogurt bread balls recipe-The Culinary Linguist
(From the hands of Thea Koula,
My only living, wonderful Auntie,
Who is still the best baker)


1 medium tub Greek yogurt

1&3/4 sticks butter – (yeah! I said good puffs, not slimming) – you may cut back on the butter, and add half butter – half extra virgin olive oil, or coconut oil.  I wouldn’t – when you SIN – you SIN!!!

One t. Salt or less depending how salty your FETA is.

One tablespoon Vinegar – DO NOT FORGET THIS STEP!!!

1/2 kilo  ( 1 lb ) of self rising flour  (more/less) depending on the weather – (you can use wheat FLOUR and 1 t. baking soda)

Mix above ingredients and let the mixture rest for one, or couple of hours. After some gentle manipulation, (we all need to rest, and fluff up).

200 gr feta cheese ( 3/4 lb)

1/4 of c of good Ricotta cheese (optional) 

One egg white ( save yolk for glazing the puffs)

Pepper / if you like a peppery taste like I do.

Mix well – at this point add whatever other cheeses are hiding in your refrigerator shelves.  Waste not!!!

(OPTIONAL)You may add some spinach or sausage or whatever you wish.

Cayenne pepper, etc.

Take a tablespoon of dough in your hand – spread it with your other hand to an open “like” shell to receive the heaping teaspoon of filling on one side. Then close the other end over the filled end, and pinch the ends together.

Sounds delicious, right? Good eating is a religious experience!!!

Place in a well greased pan, brush some egg yolk (diluted with a sprinkle of water) and use either sesame seeds on top, black sesame, or Nigella seeds to give it a finished touch.
We all look better with some finishing touches.

Bake for 30 minutes or until golden brown at 180 (350) degrees.

Enjoy the homemade goodness that you just created with your hands. (it is almost like birth, only easier, faster, and sometimes more satisfying, and does not talk back to you). OOPS, forgive me my darling offsprings.

How to make Greek feta bread balls recipe-The Culinary Linguist

FYI – if you are in need for some carbs after a hard day’s work- use above dough. Fry it in butter and olive oil. While it is hot, sprinkle some (lots) sugar and cinnamon.  Enjoy the fried fritter with a cup of coffee as you listen to the clouds open up and the angels “sing to thee”.

From the Greek Gypsy
Or, Nomad Retiree a.k.a Mom of The Culinary Linguist  ”

**  If you grew up in a Greek family, you often find yourself giggling at food trends and fads that hype what your grandma’s been feeding you for years.  It’s the way food product companies like to colonise homemade traditional foods and ‘discover’ the next best thing to tortilla chips. ViVA Greek yogurt.

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