How to make South African beer – uMqombhothi from Maize Meal

uMqombhoti is a beer 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.

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How to Eat and Think about Bug Grub: A Taste of Entomophagy

Would you ever say, “I’m a Entomo-tarian and love crickets roasted and tossed in sea salt and cayenne pepper and covered in chocolate?” Considering bugs as grub gives way for the future of Pestaurants, cricket flour protein bars and stinkbug snacks being served in city centres across the globe. With two other curious minds, adventurous taste buds…

How to Harvest Seaweed: Superfood Nutrition from our Ocean

   Edible Sea Vegetable: SeaWeed I confess, my kitchen turns into edible science experiments almost every day. Seaweed is my new ingredient in the kitchen lab. Once you get to know the nutritional facts and the familiar taste of popcorn it has when nori (a type of seaweed) is roasted on the fire, then you’ll definitely give…

CONNECT BACK TO NATURE: Urban Food Foraging

The more time we spend using whole food ingredients, the more curious we become of their source and qualities.  We may begin to ask questions such as – “How do eggplants grow?” “Can I eat the green tops of carrots?” “What can grape leaves be used for?” “Are those mulberries?” Our curiosity for nature and…

How to Cure your Own Olives in Brine: Greek Yiayia Style

Follow my blog with Bloglovin How to make your own olives edible. Mom would say, “Only eat 8 olives a day, honey.”  But it was too easy to devour the salty Grecian delights by the dozen. With crusty brown sourdough bread and green virgin olive oil on a flat side plate, nothing satisfied me more…

Urban foraging and making Mulberry Tart

Growing up, we used to pick wild mulberries. The dark mulberries ripened to their juicy capacity and fell on the pavement, painting the sidewalks purple.  This was nature’s graffiti and we were young urban foragers. Just below Chicago’s purple EL line, we thought the forest preserve was our Jungle Book fantasy and we ate from…

Mopani or mopane worms (caterpillars) taste like dried leaves

“They taste like a bit like biltong or chicken, I love them!” she explained. “Actually, they taste more like leaves.”  A bag of Mopani worms are sitting dried in my cupboard waiting for my “how to cook this” experimentation session. My seastar, Nokulinda, bought them from a Sangoma down the road from her work in…

Prickly Cactus Pear Smoothie

The best thing about when friends house sit is the magic of new groceries that end up in your kitchen.  One Sunday afternoon, I discovered prickly pear syrup (turksvy stroop) in my fridge and it sat there, waiting for me to make crepes or pour it on yoghurt. Instead, it ended up in my fruit…

Amatungulu Num Num Jam (Carissa-Natal Plum)

Carissa, also known as the Natal Plum, Num Num, Noem-Noem, or Amatungulu in our household was found growing just steps outside our house in Muizenberg, Cape Town, South Africa.  My boyfriend Chris grew up with his grandfather making this jam out of the Carissa fruit that grows in Durban, Kwa-Zulu Natal.  So when we saw…