I grew up in Bonteheuwel, so it was an honour to see two aunties from my neighbourhood make such an impact on the food scene.
Timing was everything for the late Florence Schrikker and Koelsoem Kamalie, who shot to fame rather late in life but at a time when the Kaap needed them.
Our local cuisine was not given the recognition it deserves but it was these two aunties who made the food we know and love popular again.
I first heard about Aunty Flori and Aunty Koelie from my then fellow Cooksister, Saafia February, who heard them talk about how you can live with diabetes and still eat lekker.
It wasn’t long before their names, and of course, their food were on everyone’s lips.
They used their new found fame to not only share their tasty huiskos recipes, but they also wanted mense to know “dat daar kan iets goed uit Bonteheuwel ook kom”.
In fact, this was one of the first things Aunty Flori said to me when I told her I’m also ‘n kind vannie Bontas.
Auntie Koelie would always joke that they live in “upper and proper Bonteheuwel”.
After just chatting to them on the phone for many months, I finally had the privilege to meet them at the Daily Voice Pickled Fish competition where they were part of the judging panel.
They both arrived late and minced their way into the Golden Acre, oblivious to all the attention that was on them.
The ou girls had many fans.
Aunty Flori was very particular about her pickled fish and said: “Jou sous moenie te dun wees nie, ook nie te dik nie, en dit moet lekker soet-suur wees.”
I’m sure she had some other great cooking tips, but I was too starstruck to remember it all.
Saafia also remembers her first time meeting the Bonteheuwel supercooks.
“I was privileged enough to meet, eat and kuier with Aunty Flori and Aunty Koelie when their adventure to publish their first book together was in the planning phase,” says Saafia.
“These two pensioners were giving advice on Radio RSG about how to live a diabetic life without losing a toe.
“They were full of advice about how meals did not have to be bland to be healthy and even prepped some of their recipes at the interview by Aunty Flori’s house.
“Die twee ladies is a hoot. I found myself feeling like I’m in my ouma’s kitchen as they prepped the meal for us. Never in my life have I been so tested and criticised over my culinary skills.
“These Bonteheuwel anties don’t have time for mock stand up. I was privileged to receive many lessons and will never do an egg the same again.”
Although Aunty Flori and Aunty Koelie have passed on, their strength, courage and legacy of good food that will not empty your pockets will live on for all of us who have been privileged enough to be part of their journey.
Rest in Peace Aunty Flori and Aunty Koelie.
Koelsoem en Flori se vrugtekerrie
Recipe from Kook saam Kaaps by Koelsoem Kamalie en Flori Schrikker
Hierdie resep lewer sowat 6 porsies.
1 ui, gekap,
2 groen papajas, geskil
2 groen veselperskes, met skil
1. Verhit die olie in ‘n kastrol en braai die ui en tjops tot amper gaar.
2. Kap die steranys en kaneelstokkies fyn. Voeg dit by die tjops.
3. Roer die wonderpeper, borrie en kerrie by die tjops.
4. Sny die papajas en veselperskes in klein blokkies.
5. Hou dit eenkant.
6. Lat die kerrie vir ongeveer 1 uur stadig prut met die deksel op.
7. Voeg die vrugte by kerrie 15 minute voor die kooktyd verby is.
Opdiening - Bedien saam met gewone rys.
Flori’s fridge tart
300g (1½ packet) Tennis biscuits, crumbed
60ml (¼ cup) butter, melted
1 litre strawberry yoghurt
250ml (1 cup) boiled water
1 x 80g packet strawberry jelly
1 x 385g tin condensed milk
250g fresh strawberries, hulled and halved
For the crust: Mix the Tennis biscuit crumbs and melted butter together.
Press mixture firmly, using a spoon, into the bottom of a large (28cm) round pie dish or a large rectangular dish.
For the yoghurt layer: Dish the strawberry yoghurt out on top of the biscuit mixture and even it out.
For the jelly layer:
Mix the boiled water and strawberry jelly together until smooth.
Allow to cool for 5 minutes, then stir the condensed milk into the cooled jelly mixture.
Pour gently onto the strawberry mixture. Decorate the top of the tart with the halved strawberries and let the tart set for 3 hours in the fridge.
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.