• 500 g samp – rinsed and soaked overnight
• 500 g sugar beans – rinsed and soaked overnight
• Salt to taste
• Oil
• 1 onion
• 2-3 tsp curry powder
• 2 cloves garlic, crushed (optional)
• 1-2 tomatoes
• 1 vegetable stock cube
• 2 potatoes
• 50 ml butter (optional)

1. Mix the samp and beans and soak overnight.
2. Drain the water after soaking and place the samp-and-bean mix in a large pot. Add 5-6 cups of water and allow to simmer, allowing most of the water to evaporate. Cook until the samp and the beans start to get soft. If not soft enough, add more water. Season with salt to taste.
3. While the samp and beans cook, sauté the onion in a little oil until translucent. Add the garlic and curry powder. Allow to cook for 1-2 minutes to release the flavour. Add the tomato, vegetable stock, ½ cup of water, and potatoes. Allow simmering until potatoes are slightly soft.
4. Drain the slightly soft samp and beans and add to the mixture. Allow cooking slowly until the potatoes, samp, and beans are soft.
5. Stir in the butter. Serve hot with a main course of choice.

• 450 ml boiling water
• Salt to taste
• 625 ml (2½ cups) mealie meal
• Amasi, to serve

1. Boil the water and salt in a large pot.
2. Add the mealie meal.
   Remove from heat and stir with a fork until
   incorporated into a perfect,
   crumbly texture. Return to low heat and cover with a lid.
3. Steam the maize meal, covered and over low heat,
   until the maize meal is cooked through, about 45 minutes.
   Fork through the mixture every 5 minutes to avoid big lumps
   from forming; rather create small, crumbly pieces slightly bigger than couscous.
4. Serve with a generous dollop of amasi.

• 1 kg sheep or ox tripe
• 2 chopped onions
• 3 chicken stock cubes
• ½ teaspoon salt

1. Place tripe in a big pot, add water to cover it,
   turn stove to medium heat and cook for 2-3 hours.
2. Add chopped onions, salt, and stock cubes to the cooking tripe,
   let it simmer for 30 mins.
3. Serve while it is hot.

• 1 onion
• 1 green pepper
• 2 chicken stock cubes
• 1 teaspoon chicken spice
• 1 teaspoon mild, spicy curry powder
• 2 cups of water
• 1 kg chicken feet

1. Rinse chicken feet, put them in a pot, add 2 cups of water to boil.
2. Add chopped onion and green pepper.
3. Add all the remaining ingredients and cook until they are soft, and the soup thickens.

• 1 full chicken
• 600 g peanuts
• 2 tomatoes
• 2 onions
• 2 l of coconut milk
• Salt

1.  Divide the chicken into pieces and slice the tomatoes and onions.
2. Grind the peanuts into a flour and mix with the coconut milk.
3. Bring the peanut milk to the heat and stir constantly until it boils.
4. As soon as it boils, add the sliced tomatoes and onions, the chicken pieces, and salt.
5. Let it cook for an hour and enjoy!

For the dough   

• 4 cups all-purpose flour
• ½ tsp ground cinnamon
• ½ cup granulated sugar
• 1 cup unsalted butter
• 2 large eggs
• 1 package active dry yeast (1/4 ounce)
• ½ cup of warm water

For filling         

• 1½ cups brown sugar
• 1 cup unsalted butter
• 1 tsp ground cinnamon
• 6 tbsp dark corn syrup
• 1 tbsp vanilla extract

1. In a kitchen mixer, add the flour, yeast, cinnamon, and sugar and cut in the butter.
   Gradually pour in the warm water and let the dough mix thoroughly.
   Then add the eggs one at a time. Lastly, add the pinch of salt and knead the dough well until it is nice and solid. Set aside to rise for 30-60 min.
2. In a saucepan, melt the sugar and the butter, stirring slowly over low heat.
   Add the cinnamon and the syrup and continue to stir until the filling slowly bubbles.
   Keep stirring to prevent the mixture from burning.
   Make sure all the sugar has dissolved completely,
   and the caramel filling is nice and creamy.
   Finally, add the vanilla extract, mix it in, and keep the filling warm.
3. Roll dough into 12 small balls.
   Squeeze each ball into the preheated pizzelle iron or waffle maker and bake for about 30-40 seconds.
   Once the waffle is baked, you will have to move quickly (otherwise the waffle will be too hard to cut).
   Cut the waffle in half and cover the bottom half with a generous amount of filling.
   Place the top half on top and press gently to ensure the filling spreads evenly. Set to cool!                                                        

• 500 g buttermilk
• 800-900 g white flour (non-raising)
• 50-100 ml water
• 10 g instant yeast
• 1 tablespoon honey
• 2-3 tablespoons of salt
• 3 spoons of olive oil

1. Heat the buttermilk a little until it is warm (not too hot).
2. Mix in the yeast, the honey, and some flour and let it rest until it starts to get ‘fluffy’.
3. Add the rest of the flour, oil, salt and make a soft, not sticky dough. Maybe add some water or extra flour to get a nice and smooth dough.
4. Let it rest for 2 h, knead it again and bring it in shape while the oven is heating up (180°C).
5. Sprinkle some water on the bread and bake for 30-40 min until it is nice and brown on the outside.

• 1 onion
• 250 g mushrooms
• 4 pork escalopes, each about 200 g
• Salt
• Freshly ground black pepper
• Sweet paprika powder
• 40 g plain (all purpose) flour
• 50 g margarine or 5 tbsp. cooking oil, e.g. sunflower oil
• 150 g crème fraîche
• 1 tbsp. chopped parsley

1. Peel and finely chop the onion.
2. Clean the mushrooms if necessary, rinsing them briefly and patting them dry. Cut the mushrooms into slices.
3. Pat the pork escalopes with kitchen paper towel, season with salt, pepper, and paprika. Coat the escalopes with flour, then shake off excess flour.
4. Heat the margarine or oil in a pan. Add the escalopes and cook over medium heat for 10-12 minutes (depending on the thickness) on both sides, turning occasionally. Take the escalopes out of the pan and keep in a warm place.
5. Fry the chopped onion in the remaining fat in the pan, stirring all the time. Add the sliced mushrooms and continue frying. Now stir in the crème fraîche. Season the sauce with salt and pepper and simmer over low heat without a lid for 2-3 minutes. Then stir in the parsley. Serve the sauce with the escalopes.

• 1 kg frozen farm-style mixed vegetables (carrots, green beans, peas, cauliflower)
• 1 can whole kernel corn in brine
• Salt, fresh parsley, and butter to taste
  

1. Mix the vegetables in a big pot and heat them up.
2. Add the spices and butter, stir well, and season to taste.

• 1 kg potatoes
• ½ English cucumber
• ½ onion
• 200 g light mayonnaise
• Mustard, salt, and pepper to taste

Boil the potatoes, in the meantime cut the cucumber in thin slices and the onion into small pieces. When boiled, peel the potatoes, and cut them into small cubes. Mix everything well and season to taste.

• 8 teaspoons cinnamon
  (add an extra 1 or 2 if you want)
• 2 teaspoons nutmeg
• 2 teaspoons clove
• 1 teaspoon ground ginger
• 2 teaspoons mace
  (alternatively: nutmeg or ground allspice)
• 2 teaspoons cardamom
• 1 teaspoon white pepper
• Optional: ½ teaspoon anise

• 300 g self-rising flour
• 150 g brown sugar
• 5 teaspoons speculaas herbs
• Pinch of salt
• 25 g cold butter
• 7-8 tablespoon + some more milk
• 1 egg
• Half almonds for garnishing

1. Mix the flour, sugar, herbs, and salt.
2. Add butter and milk (start with 7 tablespoons and add an extra one if the dough remains too stiff) and knead into a firm dough. Let the dough rest, preferably overnight.
3. Roll out the dough, about 1-2 cm thick.
4. Beat the egg and mix in some milk. Put the egg-milk mixture on the dough and spread evenly.
5.  Eventually, you can put some almonds on top if you want.
6.  Bake the speculaas for 30 min at 170°.

• 6 sheets (10x10 cm) puff pastry
• 1 big apple
• 2½ tablespoons brown sugar
• 1½ tablespoons cinnamon
• 1 egg

1. Peel the apple and cut it into small pieces.
   Put it in a bowl, then add sugar and cinnamon and mix well.
2. Divide the apple filling over the sheets, make sure to keep the edges clear of filling.
   Fold the sheets diagonally and press the edges together with a fork.
   Sprinkle with one slightly beaten egg and some more cinnamon and sugar.
3. Bake 15-20 min at 200°C or until golden brown.