A few weeks back I was able to attend the Joburg book launch of Eat·Ting. This lovely book by Mpho Tshukudu, a fellow registered dietitian based in Rustenburg and Anna Trapido, a food anthropologist, chef and well-known author, offers healthy eating solutions based on modern versions of time-honoured southern African favourites. The title of the book is a cute play on words (this appeals to my inner food nerd) – “ting” being a popular traditional fermented sour porridge made of sorghum.
I count 66 gorgeous, beautifully styled, artfully photographed recipes to help you fall in love with African flavours. Along with gems like:
Healthy is important but so is delicious and beautiful
And has a chapters Guidance from the Grandmothers and Your Grandmother’s Table. Love it!
Not just a recipe book
In fact, the first recipe only appears on page 75. The recipes are paired with background on the South African nutrition landscape, a look at some common struggles, along with practical suggested solutions to help you gain health – all setting the context for the recipes that follow. Mpho and Anna offer their take on nose-to-tail eating, tips on foraging and a handy list of recommended suppliers to source the ingredients used with the recipes split into:
- traditional grains using sorghum and millet
- legumes & pulses
- maize & wheat
- traditional vegetables, with sections on starchy vegetables and leafy vegetables – covering the likes of amadumbes, beetroot, amaranth, pumpkin leaves and backjack.
- nuts, seeds & sauces
- meat & offal, everything from lamb shank to tripe & trotters.
- dairy & desserts
- smoothies juices & drinks
Along with a pantry list of ingredients to get you ready to cook and sample meal plans to see the recipes in action.
Green Apple, Macadamia Nut & Wholegrain Sorghum Salad
I tried out their Green Apple, Macadamia Nut & Wholegrain Sorghum Salad – fresh, crunchy and delicious!
- 1 cup cooked wholegrain sorghum (about a heaped ½ a cup raw, cooked according to package instructions)
- ½ cup raw, unsalted macadamia nuts
- ½ clove garlic, crushed
- 2 spring onions, finely chopped
- 1 green apple, unpeeled, cored and diced
- 2 sticks celery, diced
- 1 small chilli, seeded and finely chopped
- juice of 1 lemon
- 1 teaspoon honey
- 2 tablespoons plain yoghurt
- salt to taste
- Combine all the ingredients and toss. Check seasoning and add more lemon juice to taste.
Order online to get your copy.