11 December, 2012
Recipe Whole Bird A bit of oil for frying Salt to taste One tomato, chopped One onion, chopped Method Cut the bird into pieces Fry the guinea pieces in oil to brown it When perfectly browned, add about two cups of water Bring to boil with salt for seasoning until the water dries out Fry the bird for a little bit before adding the chopped onion and tomato When the veggies are well cooked, serve with any starch or fresh vegetables of your choice.
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12 December, 2012
This month of May marks a time when mothers are celebrated for their role in bringing up men and women of influence. But one other factor that this month is known for is the Letlhafula cultural day held every year at Botswana Craft. This day set aside to enjoy the very best of Botswana culture especially the cuisine, provides a platform for people to sample the rich dishes that Botswana has to offer. Featured in our issue this month are some of those dishes, which are a definition of who we are as a nation. Ingredients 1-2 handfuls of dried bean leaves (morogo) 1 medium onion chopped 1 tablespoon cooking oil ½ green pepper, chopped 1 medium tomato, chopped Some salt to taste Barbecue spice to taste Optional: small quantity of finely chopped carrots and/ or potatoes Method • Gently fry the onions and the other vegetables in oil over low heat until soft • Add about 2 litres of water and then add the dried bean leaves, which will increase in volume as the dish cooks • Simmer for about 20- 25 minutes, then season and add the spices • Allow to cook gently over low heat for another 5 to 10 minutes, until tender • Check that the pot does not boil dry, add a little water if necessary. This dish can be served with phaleche or mabele and beef or chicken.
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12 December, 2012
Traditionally this dish is prepared by men in a three legged pot on an open fire . It can be prepared using either beef or goat meat. It is still staple at most traditional occasions in Botswana. Ingredients 2- 3 kg lean beef on the bone (shin, chuck or similar) can be beef, goat or mutton 1 ½ teaspoon salt Chilli powder (optional) Water to cover Method • The meat is cut into small pieces and covered with water in a heavy stewing pot. • Add salt to taste • Boil over a low heat for about 4 hours, stirring occasionally, until the meat is tender and comes off the bone easily. • Collect the bone marrow and keep it aside • When the pot boils itself dry add bone marrow and lightly fry the meat • Pound the meat with a large wooden spoon or forked stick, and carefully remove all the bones. • The meat should flake into fine fibres, and is then ready to be served. • This dish goes very well with phaleche or bogobe. A pair of shears or scissors can be used to chop or cut the beef fibres into finer pieces if so desired.
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07 December, 2012
INGREDIENTS 2kg Fillet of Impala MARINADE 150gr rosemary 1table spoon crushed black pepper corns 4 carrots finely chopped 2 whole onions chopped 1 bunch table celery chopped 10 bay leaves 750ml red wine (not sweet) dry 250ml olive oil SAUCE 1 bunch of fresh rosemary 1kg bones from the game 10 chopped unpeeled garlic cloves 4 chopped unpeeled onions 4 whole chopped celery 1kg tomato paste (or fresh tomatoes) 2 bottles of Solms-Astor Langarm (wine) METHOD OF PREP • Braise or roast the bones until golden brown. • Add the vegetables and rosemary to the bones and keep roasting or braising untilvegetables are tender. • Add tomato paste, stir well, and deglaze with one of the red wine bottles. • Add water, bring to boil, reduce stock by 50%, strain , place stock back on heat, bring to boil . • Then add the last bottle of red wine, reduce by 50%, adjust seasoning and consistency as needed. METHOD • Chargrill the impala fillet on both sides till it is medium to rare. Don’t forget to season the meat • Let the meat rest for several minutes • Stir fry julienne of peppers, carrots and baby marrow in a wok • Plate up the vegetables first in the middle of the plate, add the impala fillet on top, finish off with the Langarm reduction and decorate with a rosemary sprig. ENDS
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