Impala Sosaties (Kebabs)
2 kg leg of impala, deboned
32 dried apricots, soaked 2 onions, blanched and cut
Marinade 15 ml mustard powder 125 ml tomato sauce 15
ml soy sauce 30 ml peach chutney 6 cloves garlic, chopped salt and
milled black pepper
Carefully cube impala flesh. Thread onto kebab
skewers or sticks, alternately with apricots (4 to a skewer) and
MARINADE: Mix ingredients until smooth and marinate
sosaties for at least 1 day. Remove from marinade and charcoal grill
for approximately 6 minutes, turning constantly.
1kg butternut, peeled, seeded and cubed
2 onions, finely chopped
2 cloves garlic, crushed
1 and a half litres vegetable stock
curry powder to taste
salt & pepper to taste
cream or natural yoghurt
Melt the margarine, add the onions and garlic and
fry till soft
Add the butternut and vegetable stock, bring to the
boil, turn down the heat and simmer till tender
Flavour with the curry powder, salt & pepper and
allow to cool slightly
Liquidize or mash until smooth, reheat and serve
with a swirl of cream or yoghurt on top
Sweet Potato Mash
1kg Potatoes (Best varieties for mash are red
rose, white rose, yukon gold, maris piper or King Edward)
Salt and pepper
Pinch of nutmeg
Wash and peel the potatoes.
Cut the potatoes into even size pieces and place in
a pot full of cold water. Add a generous amount of salt to the
Bring the potatoes to the boil. When they come to
the boil turn down so as they are simmering. Cook for 25 minutes or
until they are soft. Check if they are cooked by inserting a small
Remove the potatoes from the heat and staring
ensuring that all the water has been strained off.
Place the milk and cream into a small pot and heat
up until it has combined.
Add the butter and milk mixture to the potatoes and
mash until smooth using a hand masher or special mashed potato
machine. There should be no lumps left.
Adjust the seasoning with the salt and pepper until
you are happy with the taste.
Marogo or Imfimo is a collective name
used for various leaves, some wild. They are usually cooked fresh
from the garden otherwise home-dries leaves are used. Marogo
has many variations with different names and cooking methods.
1 large bunch marogo or spinach
1 onion chopped
2 potatoes, peeled chopped and cooked
1 green pepper, chopped (optional)
15ml (1t) margarine
salt and pepper to taste
Place the morogo, onion and potatoes and
water in a medium sized pot, cover and cook for 10-15 minutes until
Add chopped green pepper , margarine, salt and pepper and stir
for 3 minutes until well combined and cooked. Serve as a side dish
with you the Impala sosaties.