Since we’re all about celebrating our heritage this month, we asked two promising bakers, both contestants in the third season of The Taste Master SA, for inspiration.
Heritage Day – or National Braai Day as it’s fondly known, is celebrated on September 24 each year. For Durbanites Joshua Jacobs and Senzo Msimango, this means it’s time to start sorting out their menus for the big day.
As a TikTok influencer and comedy lover, 23-year-old Joshua’s passion for baking came from his two grandmothers. When he gets going in the kitchen, there is no shortage of compassion, humour and lots of love.
“This recipe is perfect for Heritage Day because it’s a South African traditional bread that is affordable for all households and goes really well with other South African meals like your mince curries, tripe and trotters. It’s delicious, super easy to make and serves both large and small households.”
Joshua’s vetkoek with curried mince filling
For the Vetkoek
You’ll need: 2 cups lukewarm water; 1 pack of yeast; ½ tsp of Royal Baking Powder; 7 cups of all-purpose flour; 2 tsp salt; 3 cups oil frying
To make: Mix lukewarm water, sugar and yeast in a small bowl. Let this mixture stand until yeast softens and bubbles slightly for 5 to 7 minutes.
Sift together flour and salt in a large bowl. Pour yeast mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with a clean cloth and let dough rise until doubled in volume, for 1 hour. Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is palm-sized; set aside on a floured work surface. Repeat with remaining dough.
Heat oil in a deep-fryer or large saucepan to 175°C. Fry flattened dough in hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side. Drain on paper towels. Cut open and spoon in a little curried mince before serving.
For the Curried Mince filling
You’ll need: 1 punnet of mince; 4 green chillies; 3 tomatoes; 2 diced onions; 1 potato, cut in small cubes; salt; turmeric; garam masala; curry powder; coriander and jeera powder; mustard seeds; jeera seeds; elachi seeds; cloves; aniseed; fresh garlic; fresh ginger; canola oil; dried parsley; fresh parsley; beef Knorox cubes
To make: Fry your onions, garlic and ginger in a little canola oil until golden brown. Once your onions are golden brown, throw in all your seeds and spices (to your preferred taste). Once your spices have cooked out (for about 7 minutes) on a low heat, add in your tomatoes (2 packs of tomato purée also works well if you don’t have fresh tomatoes).
Allow these to cook for 10 minutes, and then add your mince. Once your mince curry is halfway cooked, add potato cubes. Allow to cook for 20-25 minutes. Once cooked, top your curried mince with freshly chopped coriander.
A traditional baker from the KwaMashu Township, 29-year-old Senzo believes that baking is a form of self-expression, and that it showcases his creativity and unique approach of infusing traditional and modern techniques to baking and cooking – along with loads of passion and love.
“This corn bread recipe is perfect for Heritage Day because the day is all about taking a break with the family, celebrating your own heritage and reminding each other about the beauty of our nation’s rich cultures. No fancy ingredients are needed and you can get the family involved!”
Senzo’s Isinkwa Sombila Cornbread with Impepho Butter
For the cornbread
You’ll need: ½ cup unsalted butter melted; 1 cup all-purpose flour; 1 cup yellow cornmeal; 1 tablespoon sugar; 2 teaspoons of Royal Baking Powder; 1/2 cup carrot; 1/2 teaspoon salt; 1 and 1/2 cups buttermilk, shake before measuring
To make: Preheat the oven to 200°C and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or
9-inch square baking dish with butter and place skillet/dish into the oven to heat up. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Add to baking dish and bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and smearing with impepho butter.
For the impepho butter
You’ll need: Your choice of mixed herbs; a little butter; 1 onion, diced; spinach, chopped; and Impepho oil (optional – can be bought from a from traditional pharmacy).
To make: Fry your mixed herbs, spinach, onion and impepho all together in a nice dose of oil. Then save the oil and blend this into some softened butter.
Details: You can watch The Taste Master SA on Fridays at 7pm or its repeat on Sundays at 3pm on SABC 2. You can also find every recipe from the show on their website, so you can recreate these delicious creations at home – thetastemaster.co.za
