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Mufushwa (Dried Vegetables in Peanut Butter Sauce) This is a simple dish, but it requires precision. This is leaf vegetables, boiled together with tomatoes and onions only, and sun dried. To prepare this dish, you need your sun dried vegetables and your favourite brand of peanut butter and salt. COOKING INSTRUCTIONS Make sure all your cooking utensils and hands are super clean before you start. Prepare your Mufushwa: Boil for about 10-15 minutes. Change the water with fresh clean one. (this is to remove any dust or dust normally if the vegetables were dried outside, exposed to dust) Prepare your Mufushwa: mix a scoop of peanut butter with warm water and mix until the mixture is in a gravy like texture. Add your peanut butter sauce and allow to boil for about 10 minutes to allow your mufushwa and peanut butter sauce to cook together until 90% of water has evaporated...leaving a gravy texture, then it's ready to be served. Recipe Note: It is usually served with a nice portion of sadza (stiff porridge made from cornmeal/mealie meal) “One who eats alone cannot discuss the taste of the food with others” - African Proverb Hello there and thank you for stopping by, please visit again ! I try my level best to research this recipe as best as I can to ensure I represent it correctly before sharing it with you on this site. If this recipe is from your beloved country and you know I have left out something or have made a mistake, or you might have suggestions on how to make it more authentic, I would love to hear from you. Please leave a comment below letting me know what should be different, and I will update the recipe and share it with all African Food Lovers out there! Thank you so much for stopping by and be blessed!

This is arguably the most popular dish in South African townships and everyone at large, It is enjoyed especially on Weekends or at Parties with friends or family over a glass of wine or with your favourite beverage. Otherwise, known as barbecue or braai where meat like, chicken, beef, mutton or pork is grilled over an open fire. “One who eats alone cannot discuss the taste of the food with others” - African Proverb Hello there and thank you for stopping by, please visit again ! I try my level best to research this recipe as best as I can to ensure I represent it correctly before sharing it with you on this site. If this recipe is from your beloved country and you know I have left out something or have made a mistake, or you might have suggestions on how to make it more authentic, I would love to hear from you. Please leave a comment below letting me know what should be different, and I will update the recipe and share it with all African Food Lovers out there! Thank you so much for stopping by and be blessed!

Mopane worms (Masonja), a popular traditional Venda food of the Vhavenda people. This is one of my favourite traditional meal too because, it’s a high source of proteins and nutrients. They’re most popular in the rural areas but, city forks are also catching up, many find this food a reminder of home away from home. COOKING INSTRUCTIONS Make sure your cooking utensils and hands are clean before you start. Add water enough to cover your Mopane worms in a pot and boil until they are soft. Replace with fresh clean water and boil again until all water evaporates. Add oil and fry for 2 minutes, add onions, salt and your favourite spices and fry again for another 2 minutes or until your onions are transparent. Add tomatoes and let it simmer for 5 minutes and serve. Recipe Note: Masonja can be eaten right after deep frying them or cooked into a nice stew with onions and some seasoning. A generous portion of pap would also be a good idea to serve them with. “One who eats alone cannot discuss the taste of the food with others” - African Proverb Hello there and thank you for stopping by, please visit again ! I try my level best to research this recipe as best as I can to ensure I represent it correctly before sharing it with you on this site. If this recipe is from your beloved country and you know I have left out something or have made a mistake, or you might have suggestions on how to make it more authentic, I would love to hear from you. Please leave a comment below letting me know what should be different, and I will update the recipe and share it with all African Food Lovers out there! Thank you so much for stopping by and be blessed!

Maize or Corn as it is known abroad

Now that you have your readers' attention, let them know right from the start that the recipe has been tried and tested. Share a quote from one of your happy readers who have tried the recipe out for themselves. You can always add in the quote later once you receive comments from readers, like this: The best cookie I've had in years. Thank you! –Jane Williams Here, it’s time to write your first, mouthwatering paragraph. Whether it's a cookie or a tart, every enticing recipe post starts with a good origin story. Describe how you came up with this recipe, what inspired you, what your family or friends liked most about it, etc. Hook readers in and show off your personality by being open and honest, or even funny! Include a number of undeniably tempting pictures under your first paragraph to get your reader enthusiastic. Restate the Recipe Title Section 1: List Your Ingredients Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example: ½ cup (1 stick) unsalted butter, room temperature ¾ cup packed dark brown sugar ¾ cup sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 12 ounces chocolate chips or chunks ¼ cup chopped walnuts (optional) 1 cup milk (or nut milk) Section 2: Add Numbered Directions Directions should always be short and to the point. Your first step should focus on prep. E.g., Preheat to 375°F and line 2 baking sheets with parchment paper. All middle steps should describe what the reader should do in a certain order. E.g., In a large bowl, cream the butter, sugars and vanilla extract until light and fluffy. Then add your eggs to the mix one at a time. End with the final baking or cooking time. Describe what the final product should look like and when it should be served. E.g., Bake until the cookies have golden edges. Remove the cookies from the oven and set them in a baking rack for 10 minutes. Voila! Your cookies are ready. Serve them right after or store them in an airtight container for up to 1 week. Add another picture at the end as a serving suggestion. Invite readers to leave comments below and share their own experience in preparing the recipe. You can even turn on guest commenting in the Editor so people can reply without signing in to your site.