[et_pb_section fb_built=”1″ admin_label=”Blog Post Section” _builder_version=”4.18.0″ custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_row column_structure=”2_5,3_5″ admin_label=”Intro + Post Nav” _builder_version=”4.19.5″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||30px||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Post Nav” _builder_version=”4.25.2″ _module_preset=”default” link_font=”||||on|||RGBA(33,41,69,0.2)|” link_text_color=”#212945″ background_color=”#F4F4F6″ custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”]<\/p>\n
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I don\u2019t know about anyone else but I\u2019m feeling a really positive South African vibe right now, which has me thinking about how to be proudly South African in my cooking too. We have so many fun and underutilised ingredients that have been growing right here under our noses for thousands of years. Perhaps it\u2019s time to let them shine.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”1. Millet and sorghum” module_id=”Millet and sorghum” _builder_version=”4.25.2″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.25.2″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
These are two of my favourite local grains. Pearl millet is light and fluffy once cooked, with a sweet and nutty flavour. Cook it like quinoa, and enjoy it as a grain in salads, as a gluten-free and high protein couscous substitute, or as a comforting winter porridge. As a crop, it is highly productive and grows well in dry and high-heat conditions, which is perfect for our climate. You can find millet in the cereal aisle in health stores and larger supermarkets. If you\u2019re lucky, you might even come across puffed millet, which is currently my favourite addition to homemade granola. When tossed with honey and butter and baked with oats, it becomes incredibly crispy and moreish.<\/p>\n
sorghum<\/span> is also a wonderful grain. It does take a lot of cooking \u2013 be patient and it will become perfectly tender with a satisfying chew. It has a hearty, wholesome flavour and works really well as a \u201crisotto\u201d or in soups and stews.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”2. Cowpeas” module_id=”Cowpeas” _builder_version=”4.25.2″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.25.2″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n Also known as a black-eyed pea, this is our most commonly found and easy-to-use indigenous bean. Tolerance for sandy soils and low rainfall make it well suited to our harsh conditions, and it rivals non-indigenous beans in flavour. Treat it like any dried pulse: soak overnight to ensure quick cooking the next day. Place the beans in a large cast iron pot with plenty of olive oil, onion, garlic, carrot, celery, herbs, and some parmigiano rinds if you have any lying around. Top up with plenty of stock or water and a teaspoon of bicarbonate of soda, and bake in the oven with the lid on until soft. Add salt at the end only, as adding during cooking prevents beans from softening. They can then be used in salads, stews or to make a local take on hummus.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”3. Veldkool” module_id=”Veldkool” _builder_version=”4.25.2″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.25.2″ text_font=”||||||||” link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n Veldkool (Trachyandra<\/em>) is a succulent plant indigenous to the West Coast. It pops up with the first of the winter rains, which means it is in season<\/a> now. The edible part (the new shoots) looks remarkably like asparagus and can be cooked in a similar way. Like asparagus, veldkool can be a bit stringy at the bottom of the spear, so I recommend a light peel, then a quick saut\u00e9 with a little butter and garlic. Look for these in farmers’ markets along the West Coast until spring.<\/p>\n2. Cowpeas<\/h3>\n
\n3. Veldkool<\/h3>\n
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