In her hearty offering, Simply Seven Colours, Zola Nene spotlights the rich cultural tapestry of South Africa through the cherished tradition of communal dining.
In Simply Seven Colours, Zola Nene celebrates the nation's distinct seven-colour culinary concept with a delectable array of recipes designed to evoke nostalgic flavours and simplicity. The essence of Simply Seven Colours lies in crafting your own bespoke seven-colour menu by selecting dishes from various chapters or 'colours' within the book. Spanning from verdant greens to vibrant yellows, warm oranges, rich browns, pure whites, bold reds, and a delightful spectrum of desserts, this collection promises to infuse your dining experience with pure, uncomplicated delight.
Whether you're drawn to the freshness of greens, the warmth of browns, or the sweetness of desserts, this book promises to be your trusted companion in rediscovering the joy of uncomplicated, delicious meals rooted in tradition and community.
These dishes will bring warmth and depth to your Heritage Day celebration.
Starters:
Chicken & Apricot Sosaties
Serves 4–6
6 wooden sosatie sticks
1 Tbsp Zola’s Feasts Flavourbomb Spice
½ cup fruit chutney
Fresh chilli, chopped, to taste
Salt and pepper, to taste
4 chicken breast fillets, cut into chunks
18 Turkish (soft-dried) dried apricots
Soak the sosatie sticks in water for 10 minutes. This will prevent them from burning when you cook the chicken.
Mix together the Flavourbomb Spice, chutney, fresh chilli, and salt and pepper. Add the chunks of chicken and mix into the marinade until evenly coated.
Skewer the chicken onto the sosatie sticks, alternating with the apricots. You can leave the sosaties to marinate overnight at this stage, if you wish.
Cook the sosaties on the braai over medium coals or in a griddle pan until the chicken is cooked through and golden.
Mains:
Hearty Oxtail
Serves 4-6
1kg oxtail
A quarter cup flower
Salt and pepper to taste
2Tbsp olive oil
2 onions, chopped
2 carrots, peeled and diced
2 bay leaves
4 sprigs fresh thyme
1 Tbsp Zola’s Feasts Fragrant Curry Powder
2 Tbsp tomato paste
1 can (410g) chopped tomatoes
2. Heat a pot and add the olive oil. Add the oxtail in batches and brown on all sides. Remove from the pot and set aside.
3. To the same pot, add the onions, carrots, bay leaves and thyme. Sauté until the vegetables begin to soften and brown.
4. Add the Fragrant Curry Powder and tomato paste, and cook for another minute. Stir in the chopped tomatoes, sugar and stock, and bring to a simmer.
5. Return the oxtail to the pot. Cover with a lid and simmer gently over low heat for 3 and a half hours, until the sauce has thickened and the meat is tender and falling off the bone.
Dessert:
Milk tart spring rolls
½ cup castor sugar
2 Tbsp flour
2 Tbsp cornflour
1 tsp vanilla extract
1 tsp ground cinnamon
12 spring roll wrappers
1 egg white,
lightly beaten
Oil, for frying
For coating
1/4 cup castor sugar
2 tsp ground cinnamon
1. Heat the milk to scalding point (just before it starts to boil).
2. In a bowl, whisk together the egg yolks, castor sugar, flour and cornflour. Pour the hot milk into the egg mixture, whisking continuously. Return the mixture to the pot and cook on medium heat until thickened, stirring continuously.
3. Stir in the vanilla extract and cinnamon. Transfer the mixture to a bowl, cover with cling wrap and leave to cool completely.
4. Once the mixture has cooled, spoon it onto the spring roll wrappers and roll them into neat cigars. Brush the edges with egg white to seal.
5. Deep-fry in oil (5 cm is enough) until golden and crisp. Drain them of excess oil on paper towel, then toss in a mixture of castor sugar and cinnamon to coat. Serve immediately.
Bon Appetit!
For more recipes, purchase Simply Seven Colours by Zola Nene from Exclusive Books nationwide and Takealot.com
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