Blog | Foodeva Marsay

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“H” for HEATWAVE

“H” for HEALTHY MEAL IDEAS

“H” for HALLOUMI, Do you enjoy Halloumi cheese?

So I have a fig tree, or 2 around the garden, but have never been able to harvest any for ourselves, as the birds get to them quicker than I can. Do you have any tips that can help me harvest some of the figs this year?

I enjoy adding fresh figs to my salad and here is a Halloumi, Fig and Walnut Salad that is perfect for this unrelenting heatwave we are having in Johannesburg and across many other provinces in the country.

Here is how I made this delicious Halloumi salad, do give this a try and I look forward to seeing your feedback.

Happy Salad Making.

Love Marriam 💕

Halloumi, Figs and Walnut Salad

Difficulty: easy
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Halloumi, Figs and Walnut Salad, with a Minty Citrus Vinaigrette
Author: Foodeva Marsay
(@foodeva_marsay)

Layer on a platter…
A variety of lettuce leaves
Thin Slices of Radish
Finely Chopped Parsley
Cucumbers (optional)
Pomegranate Arils
Fresh Figs, sliced into halves/quarters

~ Halloumi Slices, grilled in a non-stick pan, with a little butter or olive oil, until golden. (Maximum 1-2 minutes on both sides)
~ Walnuts/Pecan Nuts chopped and quickly flash fried in same pan that the halloumi was grilled in.
~ place the grilled halloumi & figs randomly around the salad platter, and sprinkle on the Toasted nuts
~ Drizzle with minty citrus vinaigrette and ENJOY

Minty Citrus Vinaigrette
Author: Foodeva Marsay
(@foodeva_marsay)

Ingredients and Instructions

3-4 Tablespoon Citrus Juice (Orange/Naartjie/Lime)
1 Tablespoon finely chopped Fresh Mint
1-2 Tablespoon Vegetable Oil
1/4 teaspoon Salt
1/2 teaspoon Sugar/Honey

~ WHISK ALL INGREDIENTS together, and and let stand for a few minutes before needed, Drizzle over salad before serving.

Notes by Foodeva Marsay

* Use any variety of salad ingredients or sliced fruits. Slivers of orange segments complement this salad beautifully.
* Add as Much nuts and seeds as you prefer.
* Any salad dressing will work.

*Kindly Share my Recipe as Posted, www.marriamsayed.com*

Halloumi, Figs and Walnut Salad is served.

A year ago, 17th October 2019, was a day I will never forget. It was the day my beloved Abba (father) passed away. NOTHING prepared us for his sudden passing. A perfectly healthy man, except for old age pains, he returned to his creator in a matter of minutes that day. Receiving that call, from my sister, had my legs give way beneath me.
Just 3 days before He passed away, we were with him for a family zikr/prayer.
Who would have thought, that last hug and a kiss on my cheeks from him, was his final goodbye to me.

I had written a similar post, A Letter To My Mother, after my mum’s demise. This one, took a little bit longer, but I needed to put my thoughts to paper. There should never be any time-limit to grieving. I don’t know if the loss my family and I feel, will get easier or more difficult with time, but this is just my way to help myself heal a little bit.
My Abba was from very humble beginnings, he never earned a huge salary, but he worked tirelessly, physically with his hands, since he was a teenager. Due to Financial restrains on families back then, he never had the opportunity to be able to complete his schooling career. Nevertheless, He exemplified what a son, brother, husband, father and a community stalwart should be. Always humble and Content in life, he became an inspiration for many. He started serving the community from his young days, growing up in Sea Cow Lake/ Kenville. He spent endless hours, with the Prominent Soofie Family, from Kenville and Riverside, Durban. On the evening of his burial, many Islamic leaders from Durban were present, and he had the hugest burial send off, the Phoenix community had ever seen. ALHAMDULILLAH (PRAISE BE TO ALLAH)

I’m so proud to be a daughter of such an amazing man, and pray to be even a fraction of what he was, AMEEN.
So here goes…my little dedication letter to my Abba.

A Letter To My Father
Written by Marriam Essa-Sayed
(@foodeva_marsay)

To My BELOVED ABBA
Wiping away tears is easy,
But wiping away the pain and heartbreak your passing has left, is most difficult.

Only God Almighty knows how difficult a journey this grief has been for a year already. I can’t even begin to comprehend how YOU had managed with the many loses in your life.
Your absence from our lives, has left a huge gaping hole.

You were not just OUR LIGHTHOUSE, But a LIGHTHOUSE for the community and so many people that knew you.
In LIFE…
YOU were Like a LIGHTHOUSE,
you stood tall,
weathered every storm,
and a true beacon of hope.
Like a LIGHTHOUSE, you offered us all illumination,
protection,
and guidance.

In DEATH…
I still find YOU burning bright like a LIGHTHOUSE,
Your Beautiful Smile and Features, radiates from my brother,
Your protective nature, encompasses us with so much love and care from my eldest sister,
Your jovial nature, that illuminates moments, can be found in bursts from my youngest sister.
As for me, I pray I can be as Strong as you, and be that Beacon of Love and Hope, for my siblings and family.
I pray, that everything I do, emulates the way you did it, SELFLESSLY and ONLY FOR THE PLEASURE of God Almighty.
I pray to be a LIGHTHOUSE, just like you were.

We love and miss you, every single day, in every moment of sadness and joy.

2 years back, I sat with you, and re-read to you my dedication to Mummy, “A Letter To My Mother” , we both cried and hugged. And I know how much this letter would mean to you, as you and mummy saved every little message from us.
I pray, this letter helps others that are grieving, to heal as well.

I LOVE YOU DEARLY ABBA.

Ya Rabb, THANK YOU for giving me Just the PERFECT ABBA, MY 1st LOVE, MY 1st KING.
Oh Allah, please Grant my beloved Abba, Abdul Wahab Essa, ease from the Punishment of the Qabr(grave), Fill his Qabr with Noor(light) and Grant him the best and Highest stages in Jannah AMEEN!!!!
Grant me and the rest of my family, the strength to overcome this trying phase in our life, AMEEN.

My Abba was Our Lighthouse. This here is the Iconic Lighthouse, on the Umhlanga Promenade, in Durban. This Lighthouse towers above the Umhlanga Rocks Beach, which holds special memories for my siblings an I, as my Abba often took us to that beach, for early morning walks or a bit of a splash among the the rocks. (Photo captured October 2020, Huawei P30 Pro)

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One Pot Pasta with Cook-In Sauce is a Delightfully Delicious and Time Saving Pasta, that makes for a Great Side Dish or As a meal for those lazy days. Besides, who wouldn’t want less washing up right, and this one pot wonder is just that. No separate pot for boiling your pasta, or another to prep your sauce, no draining of pasta needed.

Right now, I am so glad I learned this technique of preparing pasta this way, some 6-7 years ago. This One Pot Pasta makes for a quick meal prep, perfect for an impromptu braai, as a side dish, when you have unexpected guests at around meal time. I also whip this one up quickly on a self-catering holiday, all I need is a ready store bought sauce powder or the amount in weight mentioned of cornstarch. With simple pantry ingredients, like pasta, milk, and sauce powder, you too can whip up this One Pot Pasta Wonder, in less than 15 minutes. Whether you opt to have it as a creamy Alfredo or Mushroom Alfredo style, or even as mac and cheese option, I am going to show you how to wow your family and guests in a jiffy.

One Pot Pasta, Served as a Side Dish to Grilled Steak

Have at a look at my Youtube Vlog on HERE , to get a better grasp on how to go about making this One Pot Pasta with Cook-In Sauce.

Let’s get Cooking…

Happy “One Pot Pasta” Making lovelies.

Love Marriam

Do You enjoy Pasta?, then you have to try these other pasta recipes from Foodeva Marsay Blog

Chilli Prawn Pasta with Avocado Sauce

Cheesy Toss Up Pasta

One Pot Pasta with Cook-In Sauce

Author: Foodeva Marsay (@foodeva_marsay) .

YOU WILL NEED:

3 Cups Water (Freshly Boiled)

1 Cup Milk

4 Tablespoon Butter

1 Sachet (38 grams) Ready Sauce Powder (Dry Mix) – Any Brand.

250 grams Pasta

1/2 teaspoon green Chillie and Garlic paste(OPTIONAL) .

INSTRUCTIONS:

~ Bring Water, Milk and Butter to a gentle simmer

~ Make a slurry of the sauce powder (with water)

~ Add the Sauce Slurry to the pot, and whisk so no lumps form.

~ Now add in pasta (of choice), and bring back to a gentle simmering boil, for 8-10 minutes. Do Not put on the pot lid during this stage.

~ Stir the pasta and liquids a few times. Add in the Chilli and Garlic paste if using, and season lightly with salt and a crack of pepper, and stir well.

~ After 10 minutes, switch off the heat, and now CLOSE THE POT WITH THE LID. Allow the pasta to stand for a further 2 minutes this way, so the pasta softens with the residual heat in the pot.

~ The ONE POT PASTA WITH COOK-IN SAUCE is ready to be plated.

~ Serve with a sprinkle of freshly chopped Parsley.

~ Top the pasta with blistered cherry tomatoes, done by using just butter, salt, pepper, and fresh thyme or other herbs.

~ Stir-Fry Vegetables makes for a great alternative when serving. OR Enjoy as a side dish, with grilled meats. .

BON APPÉTIT .

NOTES BY FOODEVA MARSAY

~ If you prefer, you can use Cornstarch(maizena) instead of the ready sauce powder. Use the same weight as mentioned. Ensure you season your pasta well when using Cornstarch. .

~ Half Milk/Half Water ratio also works. .

~ For a richer creamier taste, use 1 cup fresh cream instead of milk. .

~ TO MAKE A MAC AND CHEESE VERSION: .

》Use a Cheese Sauce Powder, and Macaroni as pasta choice.

》 Stir in Cheddar Cheese when pasta is resting in last 2 Minutes, before serving. .

*Kindly share my recipes as posted, ©www.marriamsayed.com*

One Pot Pasta with Cook-In Sauce, MAC AND CHEESE VERSION

Bunny Chow is a meal made from hollowed out bread, filled with delicious curry, originating from Durban Indians, in South Africa.

Today the 24th September is Heritage Day in South Africa. A day when we each celebrate our cultural diversity, that has helped sculpt this Rainbow Nation we South African’s are proud of. With this in mind, as since I have been sharing lots of Heritage Foods during this month on my various social media platforms, I decided to share this Old School Classic Heritage Food, The BUNNY CHOW.

Now Now…there are no cute, furry little hopping bunnies harmed in the making of this meal.

Born and raised in Durban, South Africa, I had learnt about this meal from the generations before me. As kids we always laughed at why the elders called it Bunny Chow, initially horrified it may contain those cute bunny’s. Thank Goodness my grandparents sat us down and told us about this Family Favourite meal, enjoyed in many homes. There are a few stories about the actual origins of Bunny Chow. But the one I remember, was my dada (grandfather), explain to us how Bunny Chow got it’s name. He, like many South African Indian elders, reckon the name ‘Bunny’ came about, as this meal was 1st made at a Cafe in Victoria Street, Durban, by a BANIA family (Indian Caste), that filled out hollowed bread, with the most delicious vegetarian curries. Along the times, just ‘BUNNY’ remained. And as for ‘Chow’, that is just A South African English slang referring to ‘Food’ or to ‘Eat’.

Other stories about the origins of Bunny Chow, proclaims that it originated way back when the 1st Indian Indentured Labourers arrived to work on sugar cane fields in Durban. And for them, transporting and storing their lunch, in hollowed out bread, made perfect sense. What initially was a vegetarian meal, Bunny Chow can now be made up using Mutton/Lamb Curry or Chicken Curry. There are many other options for meat filled Bunny Chow, but those mentioned are a lot more popular. For vegetarian options, a Beans Bunny Chow ranks on the top of the list.

Bunny Chow is simply hollowed out fresh white bread, that is generously filled with a spicy, gravy filled curry. This can be made using either a quarter, half or even a whole loaf of white bread. A simple salad, made from shredded carrot, onions, and chillies are the usual side to this, but atchaars of any variety, complement a Bunny Chow just as well. Bunny Chow is best enjoyed piping hot, and using your fingers to dig right in. Today the humble Bunny Chow is not only enjoyed by South African Indians, but across our diverse ethnic groups. As the popularity of Bunny Chow increased, there can be a few smarter ways of serving this meal. From baking bread in rounded tins, or neater square loaves. But, for a family meal, Any regular, unsliced white bread, works perfectly.

If you are an International reader of this post, and you enjoy Indian Curry, then this is one South African Indian dish you must try when you next visit South Africa, OR let me show you how to make this yourself in the comfort of your own kitchen.

I have previously shared a simple chicken /lamb curry recipe, and it is exactly that one I used here today. I made a lamb curry, and added just 1 more chopped onion and an extra tomato to give me the much needed extra gravy. This is my recipe for Easy Lamb or Chicken Curry (Durban Style)

Now, dust out those aprons, and don your chef hat, you will soon be a favourite Bunny Chow home chef.

Happy ‘Bunny Chow’ making Lovelies

Love Marriam 💕🇿🇦🎉

Please take a moment to Rate this Recipe/Tutorial, Further down the blog post. Leave me your comments below, And drop me feedback when you try this.

Traditional South African Bunny Chow Tutorial

Difficulty: medium
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AUTHOR: Foodeva Marsay (@foodeva_marsay)

To Begin:

~ Prepare your favourite Indian Curry, preferably a South African Indian version Curry.

Watch The Video Tutorial

https://youtu.be/-8ClUyWHYnw

Traditional South African Bunny Chow Tutorial Write-Up

STEP 1:

~ Hollow Out Fresh White Bread (either a quarter/half/whole). Use a sharp knife to carve out the soft bread from within the bread crusting. Ensure you leave a little space along the edges, and not go not cut right though the base. Now Scoop out the carved bread, to form a Hollow in the Bread. Keep the extra bread scooped out aside to top off your bunny chow.

STEP 2:

~ Ensure the Prepared Curry has extra Gravy, and is Hot.

STEP 3:

Fill In the Hollowed out bread with Curry and Gravy. Fill to the top, and allow gravy to also drizzle down the sides of bread. You may soak the scooped out bread in a little gravy(optional)

STEP 4:

Add a Simple Salad made from shredded Carrots, onions, cucumber, lettuce, and seasoned simply with salt and vinegar. Top a little salad on top of the filled in curry, as well as add some of the salad alongside the bunny chow, on the plate. You can also opt to use Atchaar(pickles) of choice. Now top the Scooped out bread portion on top of the Bunny Chow, and finally end with good spoon or 2 of gravy at the bottom/side of the Bunny Chow.

~ Traditional South African Bunny Chow is ready to be served. Use your fingers, and tuck right in. ENJOY!!!

* In this Tutorial, I made this Easy Lamb Curry recipe*

https://marriamsayed.com/2016/01/18/easy-lamb-chicken-curry/

*Kindly Share as Posted, ©www.marriamsayed.com*

Traditional South African Bunny Chow is Served.

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Potbrood (aka Pot Bread) is a traditional South African classic way of baking bread. It’s origins belongs to the Boer settlers, and is traditionally baked in a Dutch oven, in a pit with hot coals.

These days, many like myself still use that idea, but now opt to use a thick flat based pot, and the baking done in an oven. With it still being Heritage month in South Africa, I simply had to bake us this Heritage bread.

Potbrood dough is like any basic yeast dough, that requires all the same steps as you would when baking a regular bread.

Potbrood Baked in a Small Cast Iron Pot, in the oven.

Potbrood makes for a delicious accompaniment to a South African Braai, or even a steaming pot of Potjiekos. Slather a slice of freshly baked potbrood, with butter and/or jam, when you can’t resist waiting until dinner time. Potbrood also pairs fantastically with soup, or as a rustic side dinner bread.

Let’s Get Kneading Lovelies

Happy ‘Potbrood’ Baking

Love Marriam

Here is another Yeast dough version worth trying too…

Simple Yeast Dough

Do You Enjoy Making Your Own Bread?

Potbrood, A South African Classic

Difficulty: Medium
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Author: Foodeva Marsay (@foodeva_marsay)

~ Mix together the following, and let stand for 5 minutes:

2 cups warm water

1 Tablespoon Sugar

1 Tablespoon Yeast (instant)

~ After 5 minutes, Add in 2 Tablespoon Oil to liquid mix above.

~ In a separate bowl add:

4 cups Flour (Bread Flour or All- Purpose Flour/Cake Flour)

2 teaspoon salt

~ Combine wet and dry ingredients, knead for 5-8 minutes

~ Grease bowl with oil, and add kneaded dough, Leave to rise in a warm spot for 1 hour or more

~ After 1 hour, knock down dough and knead lightly until dough is smooth.

~ Transfer to a Greased, oven safe Pot and allow dough to rise again for 20 minutes.

~ Bake in 180 degrees celsius oven for +/- 40 minutes or until done.

~ After removing from oven, Brush top of potbrood with 1 Tablespoon melted butter and herbs (herbs optional).

~ Allow to cool slightly, before Turning out onto a cooling rack.

ENJOY!!!

https://marriamsayed.com/2020/09/21/potbrood-a-south-african-classic/

NOTES BY FOODEVA MARSAY

~ Here I have Used Brown Bread Flour, You may use any flour you prefer, and any brands.

~ Ensure the dough has risen to double it’s initial volume, during the 1st Rising Stage.

~ Add Nuts or Seeds to the dough, for a different take to a regular potbrood.

*Kindly Share as Posted, ©www.marriamsayed.com*

Potbrood, A South African Classic, is ready to be enjoyed.

Other Bread Options on Foodeva Marsay to try…

ROTI – South African Style

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Crunchies are an iconic South African Oats and Coconut Cookie. The Spices, Nuts and Seeds, makes this crunchie version, oh so moreish.

Growing up in South Africa, many of my South African readers would agree, The Buttery, Nutty and Sweet Delicious aromas of a batch of Crunchies baking, is what Fond family food memories are made of. With it still being Heritage Month in South Africa, this was the perfect time to showcase these Crunchies.

I am always trying to add new stuff to further enhance the good old crunchie recipe from my Family Favourite archive, and the ones I add nuts and seeds to, are most loved by my family. When Snack ń Dash sent over some of their products for me to try out, I already knew that I was going to use some of those nuts and seeds, to whip up a batch of crunchies. These are not overly Sweet, and have a crunchy texture when you bite into it, followed by a delightfully spiced and nutty chewy cookie.

Spiced South African Crunchies using Snack ń Dash Walnuts and Mixed Seeds

Traditionally, these Classic South African Crunchies are often baked pressed into an oven safe dish. However, I have made these as individual biscuits as well, and their crunch levels are a whole lot more enjoyable. Whichever way you decide to make them, These will be a firm favourite in your home too.

Snack ń Dash have a wide range of Nuts and Seeds that you can purchase, and try out with this recipe. Today I share a Spiced Crunchie, using Walnut and Mixed Seeds from Snack ń Dash Online store. DID YOU KNOW, Walnuts are among the Top 5 Nuts with the most health benefits. Walnuts have a wealth of Polyunsaturated fats, the good kind of fats, and help lower cholesterol and inflammation, to name a few. The mixed Seeds Range from Snack ń Dash, have a blend of sunflower seeds, pumpkin seeds, sesame seeds and chia seeds. Seeds are a great source of fibre and also contain healthy fats. Bursting with vitamins, minerals and antioxidants, some of the benefits of seeds, is their ability to help reduce blood sugar and blood pressure.

So Apart from the Oats and Coconut in the recipe, adding in nuts and seeds, further increases the nutritional benefits derived from these treats. Switching up the regular all purpose/Cake flour with a gluten free flour, and opting to use a sugar replacement option, will be perfect if you on a specific diet.

Snack ń Dash Walnuts and Mixed Seeds to be added to the dry Ingredients.

South Africans enjoy a little spicing added to their food, and these Spiced Crunchies version, also boasts a rounded, subtle flavouring from spices commonly used in other South African sweet treats.

Spiced South African Crunchies in the making.

Some Exciting News… Until the end of September 2020, my South African readers can take advantage of an exclusive promotional discount code, and get 15% off your purchase, when you shop on the SNACK ń DASH ONLINE STORE . Use foodevamarsay2020 as the discount code at checkout.

Do also try this Easy Kashmiri Pulao , featuring more of Snack ń Dash Products used.

Now, grab those aprons and let’s get started, whipping up a batch of these easy to make, delicious South African classic Cookie.

Happy ‘Crunchies’ Baking lovelies

Love Marriam

Please do take a moment to rate this recipe and leave your comments and feedback.

Spiced South African Crunchies with Walnut and Mixed Seeds

Servings: 18-24
Difficulty: easy
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AUTHOR: Foodeva Marsay (@foodeva_marsay)

INGREDIENTS

200 grams Butter (salted or unsalted)

3-4 Tablespoon Golden Syrup (Honey or Maple syrup is fine too)

1 and 1/2 Teaspoon Bicarbonate of Soda

2 Tablespoon Hot Water

3/4 Cup Brown Sugar (Light brown or golden Brown Sugar)

1/3 Cup Snack ń Dash Walnuts (chopped)

1/4 Cup Snack ń Dash Mixed Seed

1 Cup Desiccated Coconut

1 and 1/2 Cup Rolled Oats

1 and 1/4 Cup Flour (All purpose/Cake flour)

1 Teaspoon Cinnamon Powder

1/2 Teaspoon Ginger Powder

1/2 Teaspoon Mixed Spice

1/4 Teaspoon Dried Orange/Naartjie Peel Powder (optional)

https://marriamsayed.com/2020/09/16/spiced-south-african-crunchies-with-walnut-and-mixed-seeds/

INSTRUCTIONS

~ Preheat oven to 170 degrees Celsius

~ Grease/Line with baking paper, a medium sized oven safe casserole/pan. (30cmx 20cm)

~ Add the Sugar, Flour, Coconut, Oats, Nuts, Seeds and Spices to a Bowl, and mix well to combine.

~ Melt the butter and Golden Syrup in a large enough saucepan/pot

~ When melted, remove from heat source, allow to cool slightly.

~ Mix the Bicarbonate of Soda with Water, and add this to the melted butter. This should froth up a little.

~ Now add in the dry mixed ingredients to the melted butter, and stir together well, until combined.

~ Add the Crunchies mixture to the prepare pan, and press down the crunchies mix tightly into pan. Ensure the level is consistent throughout, and the top is smooth.

~ Bake in pre-heated oven, for +/- 25 minutes, lower the oven temperate to 165 degrees celsius and turn the pan around halfway through baking.

~ The crunchies do brown very quickly, so adjust oven temperature accordingly.

~ When golden in colour, remove from oven and allow to cool well. Slice the crunchies into bars or squares whilst still warm, BUT allow to cool fully before attempting to remove from pan.

~ The Crunchie will be airy and soft when removed from oven, but firm up once cooled.

TO MAKE INDIVIDUAL CRUNCHIE COOKIES

~ Preheat Oven as mentioned above.

~ Line a Baking sheet with Baking Paper/ or grease with non stick spray

~ Take golf ball sized pieces of dough, roll up tightly, and place onto baking sheet.

~ Do Not flatten, and leave enough space between each as they spread.

~ Drop Oven temperature to 165 degress celsius, as crunchies brown very easily.

~ Bake for 10-12 minutes. Allow to cool fully before attempting to place crunchies on a cooling rack. (These will be too soft to handle immediately)

ENJOY as a snack or tea time treat

NOTES BY FOODEVA MARSAY

> These Crunchies brown very quick, so best to use the lower temperature mentioned. Also note, the crunchies need to be around 1.5 cm in thickness when pressed into pan. Too thick, and the crunchies may not be crispy, whilst too thin may burn or dry out crunchies.

> Crunchies are generally soft when out of the oven, but tend to firm up as they cool. For the pressed crunchies, once cooled and removed from pan, you can put them back into the oven at low temperature (not more than 100 degrees celsius), to further crisp up. Take care they may brown further and will still be soft again after removing from oven, before firming up again as they cool.

> White Sugar or Sugar Replacement may be used.

> Any other nut and seed variety may be used. Try these with pecans or almonds. IF you prefer, only one variety of seed can be used as well. Snack ń Dash also have seeds in their individual form.

> For a more traditional Crunchie, you can omit the spices, nuts and seeds. OR you could also drizzle on some melted chocolate.

DISCLAIMER:

This has been a sponsored post, but all information and recipe are solely my own.

*Kindly Share as posted, ©www.marriamsayed.com*

Spiced South African Crunchies with Walnuts and Mixed Seeds

Looking for more South African Sweet Treats to try? Then give these a go…

South African Bollas aka Goolgoolas

Traditional South African Milk Tart

Phuthu, often spelled Putu, is a staple, traditional South African dish that is made from Mielie-Meal (Ground maize meal). Phuthu has a crumbly structure, and is often enjoyed in a variety of ways across South African cuisines and cultures.

Although I knew what Phuthu was, I had not personally grown up enjoying this popular South African dish. I gained more insight of this Dish, when I married in 2000. My dearest Habibi had told me how he enjoyed this dish, and narrated stories of how it took him back down memory lane, to his childhood. It was this particular dish that they enjoyed, on family holidays at an uncles farm in the Free State, in South Africa. He did, and still does, love having phuthu occasionally, served at breakfast, with added sugar and milk. It’s thanks to my mother-in-law, that I am now able to whip up a batch of phuthu for my habibi to enjoy.

September is Heritage Month in South Africa, and I am presently doing a #foodevamarsayheritagefoods and #southafricanheritagefoods initiative across my social media platforms. This is to highlight the variety of foods that we LOVE and have Grown up with, each within the rainbow spectrum of cultures that make up South Africa. Do look out for these hashtags, follow them and Participate in it. I would love to see and learn more about the types of heritage foods you have grown up with.

Phuthu/Uphuthu/Krummelpap are some of the names by which this popular dish is called in South Africa. Krummelpap, is dutch/afrikaans, literally meaning ‘Crumbly Porridge’ There are a few ways in which mealie meal(ground maize meal) can be prepared. This version is drier and more crumblier. Phuthu Pap can be enjoyed at a Braai, with grilled meats, curries or with a simple vegetable dish, or topped with tomato relish/chutney. Another way Phuthu is enjoyed by many, like I mentioned earlier, Is by adding sugar and milk to it and enjoy as a breakfast option. Many South African do also enjoy this with Amasi/Maas (a fermented milk product). Maize Meal is Gluten Free, making Phuthu a great alternate addition to your meals.

So whichever way you choose to enjoy this, This traditional South African dish is one for your recipe archives. Have You tried making Phuthu/Krummelpap??

SOME Other Traditional South African Recipes you can try out from Foodeva Marsay blog…

~ Traditional South African Battered Fish

~ South African Bollas aka Goolgoolas

~ Traditional South African Milk Tart

~ ROTI – South African Style

Phuthu Pap/Krummelpap

Servings: 2
Difficulty: easy
Print

Author: Foodeva Marsay (@foodeva_marsay)

YOU WILL NEED:

2 and 1/2 Cups Water

1 Teaspoon Salt

2 Cups Maize Meal (mealie meal)

1 Tablespoon Butter

https://marriamsayed.com/2020/09/08/traditional-south-african-phuthu-uphuthu-krummel-pap/

INSTRUCTIONS:

~ To a thick based pot, Add in the The Water and Salt, and bring to boil

~ When the water reaches a rolling boil, carefully add in 1 and 1/2 Cups of the Maize Meal (Mielie Meal) to the centre on the boiling water in pot.

~ Close with a tight fitting lid. Do Not Stir. Allow to cook on medium heat for 5-8 minutes, without opening the pot.

~ After the initial cook of 5-8 minutes, Lower Stove heat, Lift the pot lid and stir vigorously with a wooden spoon or handle of wooden spoon.

~ Now cook the Phuthu Pap, for 30 minutes, on low heat with the pot lid on.

~ After 15 minutes, sprinkle in the remainder 1/2 Cup Maize Meal (meilie meal) , and use the wooden spoon or fork to fluff up the phuthu pap.

~ The Phuthu Pap will cook with steam being realised within the closed pot. Take care the Phuthu Pap doesn’t stick to bottom of the pot or burn.

~ Stir or fluff up the Phuthu Pap in between to create the crumbly structure needed.

~ Before serving, add in the 1 Tablespoon Butter while the Phuthu Pap is hot, and stir through well.

~ Serve Hot with Sugar and Milk As a breakfast option. Or Serve as a side dish to your Braai, grilled meats, Curry, Vegetables, or topped with a Tomato Relish/Chutney.

NOTES BY FOODEVA MARSAY

~ I like to use a non Stick Spray at the Bottom of my pot before starting, Just so that the phuthu pap doesn’t stick too much.

~ Adjust Salt if you prefer, Best to taste at the end of cook and season again lightly if need be.

~ This Traditional South African Dish can also be made over hot coals, take care with not burning the phuthu.

*Kindly share as Posted, ©www.marriamsayed.com*

Traditional South African Phuthu — Phuthu/Krummel Pap served.

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Karak Chai is a milky spiced tea, that is pretty Easy to whip up right in your own kitchen. This Karak Chai is perfectly spiced and ready in minutes.

September has brought on an icy cold front yet again to our part of the world, South Africa. Just when we thought winter was done and heading out, Mother Nature had other plans. We’ve had temperatures plummeting across the country bringing along much needed rain showers, and some snow to certain parts of our country. But this drop in temperature has me craving for a deliciously warm and sweet Karak Chai. I enjoyed Karak Chai all across the Middle East, and while travelling in India, And this cuppa chai took me right back on those travels.

Like I said, this Homemade Karak Chai is EASY. A simple technique that requires little effort, using whole spices, fresh ginger and tea. I have made use of Cardamom Flavoured Evaporated Milk today, but any other regular variety may be used. The little effort to make Karak Chai, come mainly from Cracking or slightly pounding the whole spices and ginger, just enough to release maximum flavour from them. If you are intrigued already, then don’t delay. Have a look at this Step by Step Collage, on how to make Homemade Karak Chai.

Step by Step Collage on how to Make Homemade Karak Chai — Step by Step Collage, How To Make Homemade Karak Chai

Let’s Get Brewing this Deliciously EASY HOMEMADE KARAK CHAI.

Love Marriam

PS>>> Please do take a moment and help rate this Chai recipe further down this post.

Easy Homemade Karak Chai {Strong Masala Tea}

Servings: 2
Difficulty: easy
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Author: Foodeva Marsay (@foodeva_marsay)

You will Need:
3-4 Whole Cardamom Pods
2 Medium sized Cinnamon Sticks
3 Whole Cloves
1 Thumb Sized Fresh Ginger
2-3 Black Tea (In Bags or 2 Tablespoon Loose Tea)
2 Cups Boiled Water
1/2 Cup or more Cardamom Flavoured Evaporated Milk (or regular Evaporated Milk)

Sugar/Condensed Milk to Sweeten

https://marriamsayed.com/2020/09/02/easy-homemade-karak-chai/

Instructions:

~ Lightly Crush the Cardamom pods, Cloves, and Ginger, to help release more flavour. Add them to a large enough saucepan/pot, together with the Cinnamon Sticks.

~ Add in the Teabags (or loose tea), and top with freshly boiled water.

~ Allow the tea to brew on medium heat setting until a rolling boil is reached.

~ Now add in the Cardamom flavoured Evaporated Milk.

~ Sweeten as per liking

~ Allow tea to boil and simmer twice more, or until tea is strong and fragrant.

~ Using a Tea Strainer, strain the Karak Chai into cups.
BEST ENJOYED SERVED IMMEDIATELY.

*Notes by Foodeva Marsay*
~ Use any brand of teabags (Black Tea). You may also opt to use loose black tea.

~ Regular Evaporated Milk can be used, as well Regular Fresh Milk or Any other Milk you Prefer.

~ Ginger can be optional, but highly recommended as it imparts much health benefits.

~ This tea is generally served sweet, and you may add any other sugar alternatives.

*kindly share my recipes as posted, www.marriamsayed.com*

Have you tried my other versions of Chai, if not, then do give them a try too. I look forward to hearing all your feedbacks in comments below or on my various social media link ups to me.

Give These a try too…

Chai Latte

Classic Lemongrass Chai

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Hariyali Murgh, or Green Chicken, is made from simple fresh ingredients , resulting in a Vibrantly Fresh and Flavourful Meal.

Hariyali Murgh, Or Green Chicken, Has its origins in Punjab, India. HARIYALI, literally means GREEN. It’s in these regions of India that ‘Green Chutney’ made from Fresh Coriander and Mint, is massively popular. Growing up, before I even knew this kind of chicken existed elsewhere in the world, I recall my Late Mum, Aunts and Uncle always preparing us a chicken dish that looked green. Then too, the basic ingredients used were yoghurt, coriander, mint and a few other spices. And That’s where the ‘green’ for this dish comes from, not from added food colouring, as some assume.

These days, Hariyali Chicken/ Green Chicken, can be made into a Curry, as well. But my most favourite way of enjoying this is either Grilled in the Oven, or in a Pan, or Skewered onto grilling sticks to make On a braai stand (barbecue). As I mentioned in my last Kashmiri Pulao post, this grilled green chicken is another pleasant surprise I rediscovered, when in Kerala. This featured regularly on the restaurant Menu, mainly done in a tikka/tandoori version.

I most recently paired this Grilled Hariyali Murgh, with the Kashmiri Pulao, and My Habibi and I were transported back down travel memory lanes, all the way to India. Hey, That’s the least we can do, with Covid-19 Lockdown restrictions Still in place, and travelling via ‘memory lane’ is the next best thing ..right?

Here is how I Make this Green Chicken, a quick blend of yoghurt, fresh greens like coriander, mint, green chillies, garlic, spring onions. Then marinating the chicken pieces, before grilling.

Step by Step to make Grilled Hariyali Murgh

Easy??? You bet! So go on, get out those aprons, and let’s get Grilling this Hariyali Murgh. Another Easy and Delicious dish, that will soon be your family favourite too.

Happy ‘Hariyali Murgh’ Grilling Lovelies

LOVE MARRIAM

GRILLED HARIYALI MURGH (GRILLED GREEN CHICKEN)

Servings: 4
Difficulty: easy
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AUTHOR: FOODEVA MARSAY (@foodeva_marsay)

YOU WILL NEED:

600 – 800 Grams Chicken Fillets OR Chicken Thigh, Cut into Cubes. Wash and Drain Well.

FOR GREEN CHUTNEY, BLEND TOGETHER:

1 Full Cup of Fresh Coriander Leaves and Stems

1/3 Cup Fresh Mint Leaves

3 Stalks Spring Onions (Green Fleshy Bit)

2-3 Green Chillies

2-3 Cloves of Garlic – Paste or Chopped (1 Tablespoon)

1/2 teaspoon Whole Cumin Seeds

Juice of 1 Lemon

4-5 Heaped Tablespoons Plain Yoghurt

ADD TO THE CHICKEN:

1/2 teaspoon Turmeric Powder

1 teaspoon Salt (or to taste)

1/2 teaspoon Cumin Powder (Jeera powder)

1/2 teaspoon Garam Masala

1 teaspoon Green Chilli and Garlic Paste (Green Masala)

Blended Green Chutney (If You doing a Braai, Save some of the Blended Chutney to baste.)

~ Allow the Chicken to marinate for a minimum of 15 minutes

~ Preheat Oven to Grill Setting.

~ Place chicken into oven proof tray/casserole, and add a few dots of Ghee or Butter

~ Grill until Chicken cube edges turn a little charred, and done to your likeness. Turn a few times, basting with pan sauce each time. Ensure the Hariyali Chicken Does not dry up too much.

~ Serve Hot, with Rice/Roti/Flatbread/Puri/Starch Side of Choice/Salad

NOTES BY FOODEVA MARSAY

~ This Recipe can also be prepared on the stove top, Add ghee/butter to pot and when melted, add the marinated chicken, and cook until done. IF you enjoy a more spicier end result, then up your amount of green chillies.

~ Try this recipe with chicken skewered onto Grill Sticks and then grilled in oven, OR over hot coals (Braai/barbecue), baste with reserved Green yoghurt marinade.

~ Here are a few Links to a selection of Foodeva Marsay side dishes, that this Harliyali Chicken pairs wonderfully with.

EASY KASHMIRI PULAO : https://marriamsayed.com/2020/08/25/easy-kashmiri-pulao-restaurant-style/

ROTI : https://marriamsayed.com/2019/08/07/roti-south-african-style-marsay-family-favourite/

YEAST-FREE FLATBREAD: https://marriamsayed.com/2017/07/25/naan-flatbread-yeast-free/

PURI: https://marriamsayed.com/2016/01/21/aloo-puri-potato-and-puffed-indian-bread/

BOMBAY POTATO: https://marriamsayed.com/2019/01/30/bombay-potatoes/

TZATZIKI: https://marriamsayed.com/2015/10/06/middle-eastern-cucumber-yoghurt-sauce/

FATTOUSH SALAD: https://marriamsayed.com/2015/11/03/fattoush-salad/

Let’s Eat, Bismillah. Hariyali Murgh (Green Chicken) is Served.

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Kashmiri Pulao is a flavourful and vibrant Rice Pilaf dish, that is packed with Fresh Fruit, Aromatic Spices, Nuts and Tutti Frutti (Jelly Sweet Treat)

My 1st encounter with Kashmiri Pulao happened during my travels to South India, in April 2019. It was in the spice heaven of Thekkady, in Kerala, that I fell in love with this version of Kashmiri Pulao. I have experimented on a few versions of this before, and this time round, I believe I have finally replicated the Kashmiri Pulao dish, I so enjoyed in Thekkady.

Recently, I had received a product Drop-off from SNACK Ń DASH, which was bursting with a range of delicious dried fruit, nuts and sweet treats for me to try. Apart from enjoying the Snack ń Dash Products as snacks alone, I instantly knew that I would like to incorporate their products into meals and baked goods, and to showcase this in recipes for you to try out. Kashmiri Pulao, was right at the top of that list of recipes I wanted to make.

SNACK Ń DASH, is a relatively New-Comer on the Snacking Scene. They pride themselves on sourcing, and delivering to you, only the best and freshest nuts, dried fruit, seeds, and other treats. A proudly South African Small Business, Snack ń Dash operate via their Online Store, and promises to deliver your order within 3-5 working days. Delivery is only open Within South Africa. Snack ń Dash have a wide selection of delicious goodies to choose from, and their online shop is Simple and Precise, and makes for a wonderful experience to any shopper, even if you are a 1st time online shopper. Their Products price range is within the acceptable market values, and you can often find them running amazing special on certain products. As I write out this review, They currently have a Free Delivery Offer, to anywhere within South Africa, If you buy for R500 or more.

The Snack ń Dash nuts and dried fruit were super fresh and are all packaged in RESEALABLE tin foil Packs, with a clear frontage, to see the contents within. This makes for a wise choice for packaging, as the nuts and dried fruit, retained their freshness for longer. Being an ‘Easy to Open’ and ‘Resealable’ packs, meant I could conveniently open and carry the packs anywhere, even slotted into my bag, for busy days, knowing I would have a quick hands-on snack I could reach for anytime. Their name and logo stand out proudly at the top of the packs, with all their necessary details on the label. The team at Snack ń Dash work meticulously, to ensure that you and I can receive the ordered products, within the 3-5 day delivery time frame, as stated.

If you are passionate about all things South African, and especially empowering the Small Business endeavours, then this is another of my favourite SME’s I would gladly recommend any-day. And more exciting news… Is that the team at Snack ń Dash, would also like to give YOU the opportunity to also earn a little extra on the side. If you are a Retail store, or a home network/industry, looking to broaden your product range, then SNACK ń DASH will be glad to affiliate/partner up with you. All you need to do, is drop them an EMAIL , and enquire about this business prospect further, using FOODEVA MARSAY as reference.

Also head on over to the SNACK Ń DASH ONLINE STORE , and have a look at the amazing range of yummy treats they have on offer. Snack ń Dash can also be found on INSTAGRAM and FACEBOOK , give them a follow and show them some FOODEVA MARSAY FAN LOVE TOO!!!

Now back to my Kashmiri Pulao, I have used the SNACK ń DASH range of Diced Strawberry and Diced Kiwi (Jelly Sweet Treat Or Tutti Fruitti), as well as Snack n Dash Cashews and Almonds in my recipe, and would love for you to give this a try soon. I look forward to hearing from you, all your feedback is most welcome, either via comments here below, or on my various social media link ups to me.

Snack ń Dash products used in this recipe, Cashews, Diced Tutti Frutti(Jelly sweet Treats) and Almonds

HAPPY “Snacking and Cooking” lovelies

Love Marriam

Easy Kashmiri Pulao

Servings: 4-6
Difficulty: easy
Print

AUTHOR: Foodeva Marsay (@foodeva_marsay)

You will Need:

2 Cups Basmati Rice

2 Tablespoon Ghee

1/2 Teaspoon Fennel Seeds (Saunmf)

1/2 Teaspoon Caraway Seeds (Shah Jeera)

3-4 Whole Cloves

3-4 Whole Elachie Pods (Cardamom)

1 Stick Cinnamon

2 Bay Leaves

1/4 Teaspoon Saffron Strands

Salt to Taste

1/3 Cup Fresh Pineapple, Cubed

1/3 Cup Fresh Red Apple, Cubed

1 Yellow/White Onion, Sliced

1/3 Cup Snack ń Dash Cashews (salted or unsalted)

1/4 Cup Snack ń Dash Almonds, roughly chopped

1/4 Cup Snack ń Dash Diced Strawberries (Jelly Sweet Treat)

1/4 Cup Snack ń Dash Diced Kiwi (Jelly Sweet Treat)

1/3 Cup Extra Oil and Ghee/Butter (to fry onions, nuts and fruits.

Pomegranate Arils for garnish

Instructions:

~ Soak the Basmati Rice for 20 in cold water. Then Rinse and Drain before Use.

~ In a large enough pot, Add the 2 Tablespoon Ghee, and all of the whole spices mentioned, allow to simmer until aromatic.

~ Add in the Rinsed Basmati Rice, and stir to coat the rice with the ghee and whole spices.

~ Add in 2 Cups, or just enough, Boiling Water To cover the rice.

~ Add in the Saffron strands and Season Rice with Salt, Allow to cook for 10 minutes or until Water is absorbed. (medium heat). OR follow pack instructions.

~ While the rice cooks, In a separate pan, Add the Extra Oil and Ghee mentioned, and fry the fresh fruit 1st. Fry for 1-2 minutes, then remove with a slotted spoon, and allow for excess oil to be absorbed onto kitchen paper towels.

~ Follow by frying the Sliced Onions, when lightly browned, remove and let sit onto paper towels.

~ Lastly, add the Snack ń Dash Nuts and followed by the Snack ń Dash Diced Jelly Treats Fruits. Also allow excess oil/ghee absorb well onto paper towels.

~ When the Rice is Done, and water is absorbed, Add in 3/4 of the fried fresh fruit, onions, nuts and diced sweet treat fruits. Save the last bit, for garnishing on top of serving bowl, when ready to serve.

~ Gently toss or fluff up the rice, and allow the fried fruit and nuts to be incorporated throughout the rice.

~ When serving, Top the leftover fruit and nuts onto rice. Also scatter the pomegranate Arils and chopped Fresh Coriander and/or Mint.

~ Kashmiri Rice, using Snack ń Dash Jelly Sweet Treat Fruit and Nuts, is ready to be served. Perfect side to any Curry, and Grills.

NOTES BY FOODEVA MARSAY

~ If are comfortable with straining your rice when done, then by all means do that.

~ If you are going with the water absorbing Into rice method, the Take care with amount of salt you use to season, As the salt will also be absorbed into rice.

~ This rice is best enjoyed served immediately or on the day prepared.

~ Amounts of fresh fruit, onion, Nuts and Jelly sweet Treats can be adjusted to your liking.

~ Take care not to let the nuts brown too much when frying, as they can become a Tad bit too bitter. Same applies for the jelly treats (or any tutti fruity), fry them quickly just to add a bit of gloss and plump them up.

*DISCLAIMER ~ This has been a sponsored Post, however the review and recipe is solely my own*

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