Jislaaik it's Lekker is a cookery book of traditional South African recipes. It has the subtitle Every dish has a story, and it's this aspect that makes it so much more than a recipe book.
Says author Hazel McBride: “The book is more than a compilation of recipes that have been handed down from mother to daughter in South African tradition.” The book explains styles of cooking in the Cape, contributors share their stories and memories of each recipe.
Most of the nine contributors came from South Africa to Australia and work as medical professionals. Hazel is a theatre nurse and the book was inspired by the operating suite at Frankston Hospital in Victoria. Writes Hazel in the book: “It was their queries about the contents, and aromas, emanating from my food containers during meal breaks, and their subsequent response after testing the dishes” that motivated her to publish Jislaaik it's Lekker.
The book has a range of recipes for bredies and curries, cakes and desserts and other dishes that fall in the ‘something else' section. This chapter includes recipes for chakalaka gravy, cowboys and crooks (or samp and beans), homemade ginger beer and chilli chutney. Bredies include pumpkin, tomato and oxtail varieties, while curries include chicken, lamb and butter bean, fish, boerewors and egg, and samoosas.
Tips for Making Curry
- The golden rule is to fry the onions in the correct manner – not too little as there will be an oniony taste; not too brown as the colour of the food will be ruined.
- The meat should be allowed to simmer or marinate in the spices for a little while.
- Try to buy spices that are already roasted.
- Use curry leaves and fresh coriander where possible.
From Jislaaik it's Lekker
Great Christmas Idea…
Sabona/Jislaaik it's Lekker Promotion: The first 10 readers to order a copy of Jislaaik it's Lekker will receive two books for the price of one. That's one Christmas present, plus a free copy for yourself! To order email firstname.lastname@example.org or phone 043 2828 170 and mention Sabona.