To celebrate Heritage month, the Nom Nom Geo Chef, Desmond Tshikota shares all the recipes from the meals he cooked on the geotrail.
This meal takes about 30 minutes to prepare and serves about 4 people
- 400g can of pilchards in tomato sauce
- Vegetable oil
- 1 onion, peeled and chopped
- 2 cloves garlic, finely chopped
- 1 tsp (5ml) paprika
- ½ tsp (2,5ml) sugar
- 410g can chopped tomatoes
- 410g can kidney beans, drained and rinsed
- Salt and black pepper to taste
- 4 eggs
- 1 small bunch fresh parsley, finely chopped
- 4 slices of fresh bread, lightly toasted.
- Place the pilchards into a bowl. Remove half of them and reserve for later. Mash the other half into the sauce.
- Heat a small amount of oil in a large saucepan and add the onion and garlic. Cook on a medium heat until softened and golden brown.
- Add the paprika and sugar and allow to caramelise for a few minutes.
- Add the chopped tomatoes and half a can of water and allow to cook gently until softened, 5 to 10 minutes.
- Stir in the kidney beans and mashed pilchards. Allow to simmer gently until the sauce thickens slightly and season with salt and pepper.
- Remove from heat and, with a spoon, create four evenly spaced wells for the eggs. Gently break the eggs into each well and push the reserved pilchard fillets into the sauce around the eggs.
- Sprinkle half the parsley into the pan and return to the heat. Cover and cook gently until the egg whites are cooked through and the yolks are done to your liking.
- Remove from heat and serve directly from the saucepan, garnished with the remaining parsley and served with the toast slices.
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Roasted root vegetables
- Baby potatoes, cleaned.
- Carrots, chopped in shapes of your preference
- Fresh funnel
- Spring onion, chopped
- Fresh parsley
- Salt and pepper
- Fresh lemon juice
- Olive oil
- Cook the baby potatoes in a pot, with water covering the potatoes. Do the same with the carrots.
- Once the potatoes and carrots are nicely cooked and soft on the inside, add them to a large roasting/frying pan with hot olive oil.
- Let your vegetables roast for about 5 minutes then add spring onions, funnel and garlic and roast for about 5 more minutes or until your potatoes are golden brown, all round.
- Add lemon juice to your roast, add salt and pepper for seasoning.
- Garnish with the fresh Parsley and your vegetables are ready to serve.
Boiled egg on crispy toast with fried spinach
- Salt and pepper
- Boil your egg to how you prefer it.
- Toast your bread in a hot pan and butter it
- Sprinkle a bit of olive oil on the spinach and Fry it for about 2 minutes, season it with salt and pepper.
- Plate your toast by placing your spinach on the buttered toast, followed by the halved boiled egg, sprinkle salt and pepper for seasoning and you can add a sauce of your choice to the toast.
Follow Desmond on Instagram or call him on 082-888-5135 for corporate catering, private catering, pop-up events, cooking lessons or an exclusive private cooking class in spots like the geotrail.
Photographer: SIMONE VAN ZYL