Impala Sosaties (Kebabs)

• 2 kg leg of impala, deboned

• 32 dried apricots, soaked 2 onions, blanched and cut into chunks

Marinade 15 ml mustard powder 125 ml tomato sauce 15 ml soy sauce 30 ml peach chutney 6 cloves garlic, chopped salt and milled black pepper

Carefully cube impala flesh. Thread onto kebab skewers or sticks, alternately with apricots (4 to a skewer) and onion chunks.

MARINADE: Mix ingredients until smooth and marinate sosaties for at least 1 day. Remove from marinade and charcoal grill for approximately 6 minutes, turning constantly.

• 1kg butternut, peeled, seeded and cubed

• 30ml margarine

• 2 onions, finely chopped

• 2 cloves garlic, crushed

• 1 and a half litres vegetable stock

• 1ml cinnamon

• curry powder to taste

• salt & pepper to taste

• cream or natural yoghurt

Melt the margarine, add the onions and garlic and fry till soft

Add the butternut and vegetable stock, bring to the boil, turn down the heat and simmer till tender

Flavour with the curry powder, salt & pepper and allow to cool slightly

Liquidize or mash until smooth, reheat and serve with a swirl of cream or yoghurt on top

Sweet Potato Mash

• 1kg Potatoes (Best varities for mash are red rose, white rose, yukon gold, maris piper or King Edward)

• 100ml Cream

• 100g Butter

• Salt and pepper

• Pinch of nutmeg

• Wash and peel the potatoes.

Cut the potatoes into even size pieces and place in a pot full of cold water. Add a generous amount of salt to the water.

Bring the potatoes to the boil. When they come to the boil turn down so as they are simmering. Cook for 25 minutes or until they are soft. Check if they are cooked by inserting a small knife.

Remove the potatoes from the heat and staring ensuring that all the water has been strained off.

Place the milk and cream into a small pot and heat up until it has combined.

Add the butter and milk mixture to the potatoes and mash until smooth using a hand masher or special mashed potato machine. There should be no lumps left.

Adjust the seasoning with the salt and pepper until you are happy with the taste.

Serve immediately.

Morogo

Marogo or Imfimo is a collective name used for various leaves, some wild. They are usually cooked fresh from the garden otherwise home-dries leaves are used. Marogo has many variations with different names and cooking methods.

• 1 large bunch marogo or spinach

• 1 onion chopped

• 2 potatoes, peeled chopped and cooked

• 50ml water

• 1 green pepper, chopped (optional)

• 15ml (1t) margarine

• salt and pepper to taste

Place the morogo, onion and potatoes and water in a medium sized pot, cover and cook for 10-15 minutes until tender.

Add chopped green pepper , margarine, salt and pepper and stir for 3 minutes until well combined and cooked. Serve as a side dish with you the Impala sosaties.