It’s the month of May, which brings with it a celebration of your mamma, yo momma en jou ma.
Traditionally, everybody comes together and a big lunch is served as an ode to mothers, aunties and oumas everywhere.
This meal is served from your mother’s kitchen, and in most cases cooked by your mammie anyway, because as we know, most of us go back home just to eat our mother’s food.
For this special Mother’s Day issue, we have chosen two very special ladies from Bonteheuwel who inspire with their food and their top-selling cookbook, Kook Saam Kaaps.
The recipes and wholesome meals come from their mothers, oumas and great grandmothers and are a proud salute to the women who have shaped how they feed their families.
Aunty Flori Schrikker and Aunty Koelsoem Kamalie made history early in March when Kook Saam Kaaps hit the streets.
The book won them an Award at the ATKV-Woordfees and they are currently recording a 13-episode cooking show which will air on VIA, channel 147, on DStv.
Aunty Flori says: “Winter is here and we need lekker bredies and warme puddings. Curry and breyani is mos nou al normal kos, but a lekker vegetable stew can go a long way to warm your family’s bellies. Net soos Mamma dit gemaak het,” she says.
So Aunty Flori shared her stunning recipe vir ouma se groenboontjie-bredie, steak and tomato bake, topped off with sago pudding and bread pudding. Both served with warm custard of course.
Daar water my mond al klaar.
Aunty Flori says nothing beats a hearty bredie served up by your mother.
“You know there is nothing like eating from your mother’s pots, licking out the dishes while she is preparing those meals.”
“A mother’s love is dished out of a pot she has blessed with a prayer, served by ou hande, but straight from the heart. That is what makes our moms so special. Love them and cherish them. Hulle is die sout van die aarde,” advises Aunty Flori.
Aunty Flori’s Green Bean Stew:
- 30ml cooking oil
- 1 large onion chopped
- 1kg mutton pieces
- 1kg green beans, cleaned and sliced
- 250 ml water
- 4 large potatoes, peeled and cut in 4
- an extra 30ml cooking oil
- one teaspoon meat masala
- salt and pepper to taste.
Pre-heat 30ml cooking oil and add the onions, meat and masala. Braise until soft and add the green beans. Add the water and cook until boiling point is reached. Add the salt and pepper, the potatoes and extra oil and let it simmer until the potatoes are soft.
Serve with white rice.