September is finally here and while it feels like we’re still in the heart of winter, the blommetjies are in bloom and spring has officially sprung.
Pretty soon we’ll be enjoying long sunny days and 10-man braais as we welcome the chop en dop season.
Of course, it’s also Heritage Month and while we patiently wait for the sun to show its face again, hou ons maar by die bredies, boboties en potjiekosse vir nou.
Heritage Month is always a great reminder of all the lekker local kos our beloved country is known for - from a traditional potjiekos which is always a crowd-pleaser to a simple cup of rooibos tea with a piece of rusk.
On cold days like we’ve been having, ma would make a no-fail stamp en stoot sop or a lekker tamatie bredie with steam bread.
Not even load shedding can stand in the way of a good South African dite, in fact it’s just another good excuse to have a braai.
And what’s a braai on a cold day without roosterkoek or even braai pap?
It’s these unique dishes that form part of our wonderful heritage and which make South Africa a melting pot of cultures and also lekker kos.
This week I chose some warme local dishes as we welcome Heritage Month and celebrate our very own local cuisine.