Making a roux
A roux is a slow-cooked mixture of flour and fat that’s used to thicken and flavour a soup, stew, or sauce. It is the foundation...
Roast beef with Yorkshire pudding
A roast served with Yorkshire pudding, could be called the quintessential British Sunday dinner. With the wet cold weather this weekend, I made roast beef,...
Chicken and peanut stew
This wonderful chicken and peanut stew, with a thick spicy tomato base is typical of West Africa. Make it as spicy as you like by...
Umngqusho Samp and beans
Umngqusho (Mngqusho) – Samp and beans – is a favourite traditional dish among the Xhosa people in South Africa’s Eastern Cape. It is made of...
Moroccan chicken
North African cuisine, especially from Morocco cuisine, has taken the world by storm. It has a distinctive flavour, a blend of Middle Eastern ingredients with...