If you don’t have time to prepare the perfect Heritage Day feast, don’t worry – we’ve got you covered!
From sheba to chakalaka, these easy-to-pull-together recipes are perfect for making Heritage Day a bit more special.
The best Sheba recipe for your shisanyama pap
Ingredients
Oil
1 onion
Fresh herbs, of your choice
Garlic
Salt & pepper
2-4 medium-sized tomatoes, diced
Sugar (to balance the acidity)
Method
Heat the oil in a pan and sauté the onion until translucent.
Add the fresh herbs, garlic and pepper to the pan and continue cooking.
Add the tomato, salt and sugar to the pan.
Let the mixture simmer for 15 minutes to enhance the flavour.
Add to your warm pap and mingle.
Recipe from Wayne Blake, general manager at ANEW Resort White River Mbombela.
Tofu roosterkoek burger
Makes: 6 burgers
Ingredients
¾ cup unsweetened plant milk or water, add more if needed
1 tbs Dijon mustard
1.5 cups flour (sub gluten-free if needed)
1 tsp mixed dried herbs
1 tsp smoked paprika
2 tsp garlic powder
Pink Himalayan salt and black pepper to taste
700g (2 blocks) firm tofu, cut into thick squares to fit onto the rolls
6 burger rolls of choice
Serving suggestion:
Avo smash (avo, lemon, coriander, salt and pepper)
Crispy teriyaki exotic mushrooms
Quick pickle red onions (apple cider vinegar and pink Himalayan salt)
Fresh greens (rocket or lettuce)
Slices of vegan Camembert
Method
In a bowl combine the plant milk or water and Dijon mustard.
In a separate bowl mix the flour, dried herbs, smoked paprika, garlic powder, salt and pepper together.
Dip the tofu into the wet mix and then into the flour mix. Dip again into the wet mix and into the flour mix.
The tofu can then either be pan-fried, baked or air-fried.
Assemble your burger with a layer of avo smash, tofu, mushrooms, pickled red onions and greens, and top it off with a few slices of vegan cashew cultured Camembert.
Recipe courtesy of chef Mira Weiner.
Sourdough braaibroodjie with French onion confit
Makes: 4
Ingredients
For the confit onions: (can be made in advance, kept refrigerated for up to 3 days)
30ml olive oil
30ml butter
1kg regular onions, peeled, halved and sliced
Salt & pepper, to taste
For the braaibroodjies
8 slices of La Motte Bakery Classic Sourdough
Butter, for spreading
3 large tomatoes, sliced
About 2 cups grated Gruyère cheese (or similar semi-hard matured cheese)
Method
For the confit onions
In a large pot over medium-low heat, add the oil and butter.
When the butter has melted, add the onions, stirring, then put a lid on the pot to heat and steam.
Stir every 8 to 10 minutes, cooking for about 40 to 50 minutes, until the onions are very soft and turn a pale brown – the bottom will turn brown by the end, just keep on scraping all the toasty bits into the onions.
When the onions are ready, season with salt and pepper and set aside.
Assemble the braaibroodjies: Spread each slice with butter and turn the slices over (the buttered sides will be on the outsides of each sandwich).
Top generously with the confit onions, top with slices of tomato, season lightly with salt and pepper and top with cheese.
Close the sandwiches, then cook in a hinged grid over warm coals until golden brown on both sides, with the cheese fully melted. Serve at once.
Recipe by Ilse van de Merwe.
Zola Nene’s chakalaka
Serves: 4–6
Ingredients
2 tbs PnP olive oil
1 onion, chopped
½ red pepper, chopped
½ yellow pepper chopped
½ green pepper, chopped
4 cloves garlic, chopped
2cm knob of fresh ginger, grated
2 tbs mild curry powder
2 carrots, grated
1 can PnP baked beans
¼ cup water
Salt and milled pepper
Method
Heat the oil in a pan and sauté the onion, peppers, garlic and ginger until soft.
Add the curry powder and sauté for another minute, or until fragrant. (Add a splash of water if it looks too dry to avoid burning.)
Add the carrots, baked beans and water and stir to combine.
Cover and simmer for 5 minutes, stirring occasionally and adding a little more water if it looks too dry.
Season with salt and pepper to taste.