family cookbook 



One thing that is true is the appreciation of good food and the recognition that preparing and sharing food is one of the simplest ways to show love for others.


Peri-Peri sauce

Deeply flavourful South African Peri-Peri sauce is a key
element to a proper lakker braai

(Will make three jam jars)

3 red onions
10 garlic cloves
1 cup birds eye chillies (choose a milder
chilli if you like itless hot)
4 red bell peppers
4 ripe tomatoes
4 TBsp avocado oil (or sunflower oil)
Juice & zest of 3 lemons
½ cup red wine vinegar
2 tbsp sugar
1 tbsp salt
1 tsp black pepper
3 bay leaves
1.5 Tbsp dried oregano
1.5 tbsp smoked paprika

Combine everything into a food processor & blitz until finely chopped & saucy. Transfer into a saucepan & simmer for 20 minutes.

After 20 minutes check the seasoning & alter to taste. It should have a good kick of spice with a lemony tang. Pour into steralised jars & keep in the fridge for up to 2 weeks.



Mealie Pap

Boerewors, mealie pap & chakalaka sauce is as South African classic which is beloved as much as a Sunday Roast here in the UK.

Mealie Pap is a dish of milled white maize enjoyed across demographics in South Africa. It can be eaten for breakfast simply with sugar and milk or as a savoury side dish for lunch & dinner. Most children in Africa are weaned on this heavenly carbohydrate.

(Serves 6)

1 litre water
1 cup milk
1 cup white maize meal
½ teaspoon sea salt

Add the water to a very large cast iron pot & bring to the boil. Add the maize meal and slowly stir until it starts to bubble (10 minutes). Lower the heat and cover with a heavy lid then leave it to cook for 30 minutes.  Carefully lift the lid & stir frequently so it doesn’t burn on the bottom. 

We like our maelie pap thick & grainy but it is up to personal preference.  Add more water if you prefer a wetter version. Can be served immediately or cooled and stored in the fridge for an instant meal.