Treasure Coast News, Business and Community July 2012 - Page 11

TCnbc Magazine - 11

Stywerpap (similar to savory grits)


(to serve 4-6)

1 litre water (4 cups)

5ml salt (1tspl)

500ml cornmeal

(2 cups or 320g)


Use a large heavy-bottomed saucepan and bring the salted water to the boil. Add the maize meal. Stir thoroughly with a wooden spoon and close the pot lid. Reduce the heat and simmer for 40 minutes, stirring occasionally. Add 125ml (1/2 cup) cold water to the pap. Simmer over a low heat for a further 30 minutes before serving.

Curly Kale Risotto


2 shallots, finely chopped

20g butter, plus 20g cubed for later

2 Tbsp olive oil

300g short-grain risotto rice

100ml dry white wine

750ml vegetable stock

about a cup of finely chopped sauteed curly kale

100g grated Parmiggiano

salt and pepper to taste


Melt the butter together with the olive oil in a large, heavy-bottomed saucepan. Add the shallots and saute until translucent and soft but do not let them brown [as you see from the photo,

Add the rice and cook for a minute or two, stirring constantly stir so that each grain is well-coated with oil/butter. Add the white wine and keep stirring until the liquid has been absorbed almost completely.

Add the stock a ladleful at a time (probably about 150-200 ml per ladle). Keep stirring until each ladleful has been completely absorbed, but do not let the rice dry out and stick to the pot. Once each ladleful is absorbed, add the next until the stock has all been added. The rice should be soft but each grain should retain some bite in the centre, perfectly al dente.

Stir in the cooked kale,

Parmiggiano and remaining

butter in cubes and add

salt and pepper to taste.

Serve either in wide,

shallow bowls as a

starter or in individual

ceramic ramekins.


This spicy South African relish is an invention from the black townships but has of late become popular in the urban areas as well as a side dish at barbeques. Preparing chakalaka is very much an individual thing, and depends on what you have available, but here is a suggestion:

Chop tomatoes and onions to form the gravy, add garlic, chillies, and lots of grated carrot, some grated cabbage and throw in baked beans or diced cauliflower....cook till done and voila!!