• 6 cups (1.5 litres) water
• salt to taste
• 500 g maize meal (see Note)

• 1 kg Boerewors sausage (see Note)
• 50 g butter, diced

• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, finely chopped
• 2 cm ginger, finely chopped
• 1-2 tsp barbeque spice*, or to taste
• 2 (300 g) ripe tomatoes, diced
• 1-2 tsp freshly ground pepper, or to taste
• 1 lemon, zested

• 2 tbsp oil or ghee
• salt, to season
• 6 chicken thigh fillets, cut into 3 cm pieces
• 1 brown onion, finely chopped
• ¼ cup curry leaves
• 1 cinnamon quill
• 1 tbsp finely chopped ginger
• 4 garlic cloves, finely chopped
• 2 tbsp masala (see Note)
• 400 g can diced tomatoes
• 700 g potatoes, cut into 3 cm chunks
• 2 tsp caster sugar

• 400 g plain flour, plus extra to dust
• 1 tsp salt
• 1 cup (250 ml) water (at room temperature)
• 100 g very soft unsalted butter, plus extra to fry

To serve

• thick yoghurt, sliced baby cucumbers and fresh coriander leaves

• 1 vanilla bean (pod)
• 500 ml pouring cream (see Note)
• 3 rooibos teabags (see Note)
• 6 egg yolks
• ⅓ cup caster sugar plus extra to scatter
• Pinch of salt flakes

• ¼ cup ghee (or 50 g unsalted butter with a splash of oil)
• 1 large onion, thinly slic
• 1 bunch coriander, stalks chopped, leaves picked
• 1 handful (about 10) fresh curry leaves
• 3 garlic cloves, chopped
• 1 tbsp chopped or grated ginger
• 1 tbsp mild curry powder
• 2 tsp garam masala
• 1 tsp chilli powder (if you want a little heat)
• 6 large chicken thigh fillets, cut into 3cm pieces
• 2 tbsp tomato paste
• 3 tomatoes, cut into 3 cm chunks
• 400 g can tomatoes
• 3 desiree potatoes, peeled and cut into 3 cm chunks
• 1 loaf white bread (not sliced)

• 1 red onion, thinly sliced
• 1 large or 2 small carrots, coarsely grated
• 2 long green chillies, seeds removed, sliced
• 2 tbsp apple cider or other vinegar
• Pinch of salt

• 1 kg granulated white sugar
• 500 ml water
• 4 quills stick of cinnamon
• ± 4 cm in length
• 6 whole cloves
• 6 allspice berries
• 2 pieces thumb size of fresh green ginger, well bruised with a rolling pin
• 3 strips 4 cm long
• lemon peel
• 30 ml lemon juice
• a pinch of salt
• knifepoint of cream
• of tartar
• 5 ml glycerine add just before dipping to give the koeksisters a shiny coat

• 500 g cake flour
• 20 ml baking powder
• 5 ml mixed spice
• 3 ml salt
• 60 ml butter frozen and cut into tiny squares
• 250 ml milk
• 125 ml buttermilk
• sunflower oil for deep-frying

• 200 grams granulated white sugar 1 cup
• 1 large egg
• 1 Tbsp smooth apricot jam
• 140 grams cake flour 1 cup
• 1 tsp bicarbonate of soda
• 1 pinch of salt
• 1 tsp butter
• 1 tsp white vinegar
• 250 ml milk 1 cup

• 125 ml cream or cultured creme fraiche
• 125 ml milk
• 125 grams butter
• 150 grams 3/4 cup granulated white sugar

• 125 ml ½ cup fresh orange juice Strain any cells out of the juice. Or use hot water as per the original recipe

‍

Cajun Butter

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Miso Butter

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3 tablespoons white miso
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon rice wine vinegar
• Finely grated zest and juice of 1 lime
• Kosher salt, to taste
• Toasted sesame seeds, for serving

Green Goddess Butter

• 1 cup (2 sticks) unsalted butter, at room temperature
• ½ cup lightly packed fresh cilantro leaves
• ½ cup lightly packed fresh parsley leaves
• 2 scallions, roughly chopped
• 1 garlic clove, minced
• Finely grated zest and juice of 1 lemon
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Grilled Corn

• Vegetable or canola oil, for the grill grates
• 8 medium ears corn, shucked and cut in half crosswise

‍

• 1 kg tripe
• coarse salt, for sprinkling and soaking
• 4 litres water
• salt and pepper, to taste
• 4 T ghee or vegetable oil
• 1 medium onion, roughly chopped
• 1 large red chilli, finely chopped
• 1 t garlic, crushed
• 2 t garam masala
• 1 t paprika
• 2 bay leaves
• 1 x 400 g can chopped tomatoes
• 1 cup amasi or plain yoghurt, for serving
• 2 t parsley, chopped, to garnish

• 450g sweet tricolore peppers
• 6 salad tomatoes
• 4 cloves garlic
• 2 chillies, sliced
• 2 carrots, sliced
• 1 stick celery, sliced
• 1 x 400 g can haricot or white beans, drained and rinsed
• sea salt and freshly ground black pepper, to taste

• 450g Barrettsridge original beer bread mix
• 1 cup beer
• ¼–½ cup amasi
• 50 g flour
• 600 g Oxford Grabouw boerewors, braaied
• 5 g rosemary, to garnish

• 1 kg cake flour
• 2 t salt
• 2 1/2 cups lukewarm water
• 1 T sugar
• 1 x 10 g packet dry active yeast  
• 4 T butter, melted

• 1 kg lamb shin
• sea salt and freshly ground black pepper, to taste
• oil, for frying
• 2 onions, chopped
• 1 T ginger-and-garlic paste
• 2 t garam masala
• 2 large tomatoes, blended
• 2 beef stock cubes  
• 2 bay leaves
• 2 litres water
• 3 large carrots, cut into chunks
• 4 large baby marrows, cut into chunks

• 1 Snoek (preferrabley fresh) cleaned and butterflied as a whole fish.
• 100 gm apricot jam
• 100 gm Kerrygold butter
• Zest and juice of an orange or blood orange
• 2 sprigs of thyme
• 1/2 tsp smoked paprika
• Salt & coarsely ground pepper
• lemon wedges to serve
• Chopped parsley to serve optional