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In South Africa we love the
outdoors and camping and a very special time is sitting around the
campfire in the evenings and telling stories. I recently came upon a book
titled Outa Karel's Stories. Over the next few letters I will be featuring
tales from this book which was published in 1914 and written by Sannie
Metelerkamp. I will start off with the foreword and introduction before
getting to the actual stories.
OUTA KAREL'S STORIES
SOUTH AFRICAN FOLK-LORE TALES BY SANNI METELERKAMP
MACMILLAN AND CO., LIMITED
ST. MARTIN'S STREET, LONDON
Here is the second story, [previous stories can be
“Once upon a time,” began Outa Karel, and his audience of three looked up
“Once upon a time, Oom Leeuw roared and the forest shook with the dreadful
Then, from far away over the vlakte, floated another roar, and the little
jumped about and stood on their heads, tumbling over each other in their
“‘Hear,’ they said, ‘it is Volstruis, old Three Sticks. He tries to
imitate the King, our
father. He roars well. Truly there is no difference.’
“When Leeuw heard this he was very angry, so he roared again, louder than
Again came back the sound over the veld, as if it had been an echo.
“‘Ach, no! this will never do,’ thought Leeuw. ‘I must put a stop to this
alone am King here, and imitators—I want none.’
“So he went forth and roamed over the vlakte till he met old Three Sticks,
Ostrich. They stood glaring at each other.
“Leeuw’s eyes flamed, his mane rose in a huge mass and he lashed his tail
Volstruis spread out his beautiful wings and swayed from side to side, his
and his neck twisting like a whip-snake. Ach! it was pretty, but if
baasjes could have
seen his eyes! Baasjes know, Volstruis’s eyes are very soft and
Nonnie’s when she tells the Bible stories; but now there was only
fierceness in them,
and yellow lights that looked like fire.
“But there was no fight—yet. It was only their way of meeting. Leeuw came
nearer and said, ‘We must see who is baas. You, Volstruis, please to roar
“So Volstruis roared, blowing out his throat, so, ‘Hoo-hoo-hoor-r-r-r!’ It
fearsome sound—the sort of sound that makes you feel streams of cold water
down your back when you hear it suddenly and don’t know what it is. Yes,
you are in bed you curl up and pull the blankets over your head, and if
you are outside
you run in and get close to the Nooi or Nonnie.”
A slight movement, indicative of contradiction, passed from one to another
small hearers, but—unless it was a free and easy, conversational
it a point of honour never to interrupt Outa in full career. This, like
other things, could
await the finish of the story.
“Then Leeuw roared, and truly the voices were the same. No one could say,
‘This is a
bigger voice,’ or ‘That is a more terrifying voice.’ No, they were just
“So Leeuw said to Volstruis, ‘Our voices are alike. You are my equal in
it then be so. You will be King of the Birds as I am King of the Beasts.
Now let us go
hunting and see who is baas there.’
“Out in the vlakte some sassaby1 were feeding, big fat ones, a nice
Leeuw started off in one direction and Volstruis in the other, but both
kept away from
the side the wind came from. Wild bucks can smell—ach toch! so good. Just
puff when a hunter is creeping up to them, and at once all the heads are
in the air—
sniff, sniff, sniff—and they are off like the wind. Dust is all you see,
and when that
has blown away—ach no! there are no bucks; the whole veld is empty,
Outa stretched out his arms and waved them from side to side with an
expression of finding nothing but empty space, his voice mournful with a
“But”—he took up his tale with renewed energy—“Leeuw and Volstruis were
hunters. They knew how to get nearer and nearer without letting the bucks
Leeuw trailed himself along slowly, slowly, close to the ground, and only
was moving could you see which was Leeuw and which was sand: the colour
“He picked out a big buck, well-grown and fat, but not too old to be
juicy, and when
he got near enough he hunched himself up very quietly—so, my little
so—ready to spring, and then before you could whistle, he shot through the
air like a
stone from a catapult, and fell, fair and square, on to the sassaby’s
back, his great
tearing claws fastened on its shoulders and his wicked teeth meeting in
“Ach! the beautiful big buck! Never again would his pointed horns tear
enemies! Never again would he lead the herd, or pronk in the veld in
Never again would his soft nostrils scent danger in the distance, nor his
give the signal for the stampede! No, it was really all up with him this
Oom Leeuw gets hold of a thing, he doesn’t let go till it is dead.
“The rest of the herd—ach, but they ran! Soon they were far away, only
specks in the
distance; all except those that Volstruis had killed. Truly Volstruis was
Baasjes know, he can run fast—faster even than the sassaby. So when he saw
getting ready to spring, he raced up-wind as hard as he could, knowing
that was what
the herd would do. So there he was waiting for them, and didn’t he play
See, baasjes, he stood just so”—in his excitement Outa rose and struck an
“and when they streaked past him he jumped like this, striking at them
with the hard,
sharp claws on his old two toes.” Outa hopped about like a fighting
bantam, while the
children hugged themselves in silent delight.
“Voerts! there was one dead!”—Outa kicked to the right. “Voerts! there was
another!”—he kicked to the left—“till there was a klomp of bucks lying
veld giving their last blare. Yes, old Two Toes did his work well that
“When Leeuw came up and saw that Volstruis had killed more than he had, he
not very pleased, but Volstruis soon made it all right.
“Leeuw said, ‘You have killed most, so you rip open and begin to eat.’
“‘Oh no!’ said Volstruis, ‘you have cubs to share the food with, so you
rip open and
eat. I shall only drink the blood.’
“This put Leeuw in a good humour; he thought Volstruis a noble, unselfish
But truly, as I said before, Volstruis was clever. Baasjes see, he
couldn’t eat meat; he
had no teeth. But he didn’t want Leeuw to know. Therefore he said, ‘You
eat; I will
only drink the blood.’
“So Leeuw ripped open—sk-r-r-r-r, sk-r-r-r-r—and called the cubs, and they
till they were satisfied. Then Volstruis came along in a careless fashion,
pecking as he walked, and drank the blood. Then he and Leeuw lay down in
of some trees and went to sleep.
“The cubs played about, rolling and tumbling over each other. As they
came to the place where Volstruis lay.
“‘Aha!’ said one, ‘he sleeps with his mouth open.’
“He peeped into Volstruis’s mouth. ‘Aha!’ he said again, ‘I see
“Another cub came and peeped.
“‘Alle kracht!’ he said, ‘I see something too. Let us go and tell our
“So they ran off in great excitement and woke Leeuw. ‘Come, come quickly,’
said. ‘Volstruis insults you by saying he is your equal. He lies sleeping
under the trees
with his mouth wide open, and we have peeped into it, and behold, he has
Come and see for yourself.’
“Leeuw bounded off quick-quick with the cubs at his tail.
“‘Nier-r-r-r,’ he growled, waking Volstruis, ‘nier-r-r-r. What is the
meaning of this?
You pretend you are my equal, and you haven’t even got teeth.’
“‘Teeth or no teeth,’ said Volstruis, standing up wide awake, ‘I killed
than you did to-day. Teeth or no teeth, I’ll fight you to show who’s
“‘Come on,’ said Leeuw. ‘Who’s afraid? I’m just ready for you. Come on!’
“‘No, wait a little,’ said Volstruis. ‘I’ve got a plan. You see that
ant-heap over there?
Well, you stand on one side of it, and I’ll stand on the other side, and
we’ll see who
can push it over first. After that we’ll come out into the open and
“‘That seems an all-right plan,’ said Leeuw; and he thought to himself,
and stronger; I can easily send the ant-heap flying on to old Three
Sticks, and then
spring over and kill him.’
“But wait a bit! It was not as easy as he thought. Every time he sprang at
he clung to it as he was accustomed to cling to his prey. He had no other
doing things. And then Volstruis would take the opportunity of kicking
high into the
air, sending the sand and stones into Leeuw’s face, and making him howl
“Sometimes he would stand still and roar, and Volstruis would send a roar
the other side.
“So they went on till the top of the ant-heap was quite loosened by the
blows. Leeuw was getting angrier and angrier, and he could hardly see—his
were so full of dust. He gathered himself together for a tremendous
spring, but, before
he could make it, Volstruis bounded into the air and kicked the whole top
off the antheap.
Arré, but the dust was thick!
“When it cleared away, there lay Leeuw, groaning and coughing, with the
of earth and stones on top of him.
“‘Ohé! ohé!’ wailed the cubs, ‘get up, my father. Here he comes, the
He who has teeth only on his feet! Get up and slay him.’
“Leeuw shook himself free of the earth and sprang at Volstruis, but his
eyes were full
of sand; he could not see properly, so he missed. As he came down heavily,
shot out his strong right leg and caught Leeuw in the side. Sk-r-r-r-r!
went the skin,
and goops! goops! over fell poor Oom Leeuw, with Volstruis’s terrible
teeth of old Two Toes—fastened into him.
“Volstruis danced on him, flapping and waving his beautiful black and
and tearing the life out of Oom Leeuw.
“When it was all over, he cleaned his claws in the sand and waltzed away
the veld to where his mate sat on the nest.
“Only the cubs were left wailing over the dead King of the Forest.”
The usual babel of question and comment broke out at the close of the
story, till at
last Pietie’s decided young voice detached itself from the general
“Outa, what made you say that about pulling the blankets over one’s head
running to get near Mammie if one heard Volstruis bellowing at night? You
quite well that none of us would ever do it.”
“Yes, yes, my baasje, I know,” said Outa, soothingly. “I never meant
belongs to the land of Volstruise. But other little masters, who did not
know the voice
of old Three Sticks—they would run to their mam-mas if they heard him.”
“Oh, I see,” said Pietie, accepting the apology graciously. “I was sure
you could not
mean a karroo farm boy.”
“Is your story a parable, Outa?” asked little Jan, who had been doing some
thinking for the last minute.
“Ach! and what is that, my little master?”
“A kind of fable, Outa.”
“Yes, that’s what it is, baasje,” said Outa, gladly seizing on the word he
“a fable, a sort of nice little fable.”
“But a parable is an earthly story with a heavenly meaning, and when
tells us parables she always finds the meaning for us. What is the
of this, Outa?”
Little Jan’s innocent grey eyes were earnestly fixed on Outa’s face, as
though to read
from it the explanation he sought. For once the old native was nonplussed.
his red kopdoek, laid a crooked finger thoughtfully against his flat nose,
sides, monkey-fashion, and finally had recourse once more to the kopdoek.
these expedients failed to inspire him with the heavenly meaning of the
story he had
just told. Ach! these dear little ones, to think of such strange things!
There they all
were, waiting for his next words. He must get out of it somehow.
“Baasjes,” he began, smoothly, “there is a beautiful meaning to the story,
hasn’t got time to tell it now. Another time——”
“Outa,” broke in Willem, reprovingly, “you know you only want to get away
you can go to the old tramp-floor, where the volk are dancing to-night.”
“No, my baasje, truly no!”
“And I wouldn’t be surprised to hear that you had danced, too, after the
way you have
been jumping about here.”
“Yes, that was fine,” said Pietie, with relish. “‘Voerts! there is one
there is another!’ Outa, you always say you are so stiff, but you can
still kick well.”
“Aja, baasje,” returned Outa, modestly; “in my day I was a great dancer.
could do the Vastrap better—and the Hondekrap—and the Valsrivier. Arré,
were the times!”
He gave a little hop at the remembrance of those mad and merry days, and
and another, always towards the passage leading to the kitchen.
“But the meaning, Outa, the heavenly meaning!” cried little Jan. “You
“No, my little baas, not to-night. Ask the Nonnie; she will tell you. Here
And as Cousin Minnie entered the room, the wily old native, with an
agility not to be
expected from his cramped and crooked limbs, skipped away, leaving her to
brunt of his inability to explain his own story.
Sassaby (also spelt Sesseby) or Bastard Hartebeest are much smaller than
the Hartebeest proper,
and are found in open veld near forest country.
To be continued......
Why Africa has
gone to hell
About the Author
James Jackson is the bestselling author of historical thrillers including
Blood Rock and Pilgrim. As a postgraduate he specialized in analysing
future trends in international terrorism, was Called to the Bar, and
worked for many years as a political-risk consultant. His non-fiction
publications include The Counter-terrorist Handbook. He is based in London
There are no
miracles in Africa - A self-destructing continent – “WHY AFRICA HAS GONE
TO HELL” White Zimbabweans used to tell a joke—what is the difference
between a tourist and a racist? The answer — about a week. Few seem to
joke any more.
Indeed, the last
time anyone laughed out there was over the memorable head-line “BANANA
CHARGED WITH SODOMY” (relating to the Reverend Canaan Banana and his
alleged proclivities). Zimbabwe was just the latest African state to
squander its potential, to swap civil society for civil strife and pile
high its corpses. Then the wrecking virus moves on and a fresh spasm of
violence erupts elsewhere. Congo, Ivory Coast, Sudan, Rwanda, Sierra
Leone, even Kenya.
Take your pick,
for it is the essence of Africa, the recurring A-Z of horror. Therefore,
as surely as Nelson Mandela took those steps from captivity to freedom,
his own country will doubtless shuffle into chaos and ruin. Mark my words.
One day it will be the turn of South Africa to revert to type, its farms
that lie wasted and its towns that are battle zones, its dreams and
expectations that lie rotting on the veld. That is the way of things.
surprises, it simply continues to appall. When interviewed on BBC Radio,
the legendary South African jazz musician Hugh Masekela spoke of the
350-year struggle for freedom by blacks in South Africa. The man might
play his trumpet like a dream, but he talks arrant nonsense. What he has
bought into is a false narrative that rewrites history and plays upon
post-colonial liberal angst. The construct is as follows: white,
inglorious and bad; black, noble and good; empire, bad; independence,
good; the west, bad; the African, good.
Forgotten in all
this is that while Europeans were settling and spreading from the Cape,
the psychopathic Shaka Zulu was employing his Impi to crush everyone -
including the Xhosa - in his path, and the Xhosa were themselves busy
slaughtering Bushmen and Hottentots. Yet it is the whites who take the
rap, for it was they who won the skirmishes along the Fish and Blood
Rivers and who eventually gained the prize. What suffers is the truth,
and—of course— Africa.
We are so cowed
by the moist-eyed mantras of the left and the oath-laden platitudes of
Bono and Geldof; we are forced to accept collective responsibility for the
bloody mess that is now Africa. It paralyses us while excusing the black
continent and its rulers. Whenever I hear people agitate for the freezing
of Third World debt, I want to shout aloud for the freezing of those
myriad overseas bank accounts held by black African leaders (President
Mobutu of Zaire alone is believed to have squirreled away well over $10
apartheid is held up as a blueprint for evil, I want to mention Bokassa
snacking on human remains, Amin clogging a hydro-electric dam with
floating corpses, the President of Equatorial Guinea crucifying victims
along the roadway from his airport. Whenever slavery is dredged up, I want
to remind everyone the Arabs were there before us, the native Ashanti and
others were no slouches at the game, and it remains extant in places like
the Ivory Coast. Whenever I hear the Aids pandemic somehow blamed on
western indifference, I want to point to the African native practice of
dry sex, the hobby-like prevalence of rape and the clumps of despotic
black leaders who deny a link between the disease and HIV and who block
the provision of anti-retroviral.
Africans bleat of imperialism and colonialism, I want to campaign for the
demolition of every road, college, and hospital we ever built to let them
start again. It is time they governed themselves. Yet few play the victim
card quite as expertly as black Africans; few are quite as gullible as the
white liberal-left. “On the eve of this millennium, Nelson Mandela and
friends lit candles mapping the shape of their continent and declared the
Twenty-first Century would belong to Africa. It’s a pity that for every
Mandela, there are over a hundred Robert Mugabes.”
So Britain had
an empire and Britain did slavery. Boo hoo. Deal with it. Move on. Slavery
ended here over two hundred years ago. More recently, there were tens of
millions of innocents enslaved or killed in Europe by the twin
industrialized evils of Nazism and Stalinism. My own first cousins—twin
brothers aged sixteen—died down a Soviet salt mine. I need no lecture on
shackles and neck-irons. Most of us are descendants of both oppressors and
oppressed; most of us get over it. Mind you, I am tempted by thoughts of
compensation from Scandinavia for the wickedness of its Viking raids and
its slaving-hub on the Life. As for the 1066 invasion of England by
William the Bastard… The white man’s burden is guilt over Africa (the
black man’s is sentimentality), and we are blind for it. We have tipped
hundreds of billions of aid-dollars into Africa without first ensuring
proper governance. We encourage NGOs and food-parcels and have built a
culture of dependency. We shy away from making criticism, tiptoe around
the crassness of the African Union and flinch at every anti-western jibe.
The result is a free-for-all for every syphilitic black despot and his
coterie of family functionaries. Africa casts a long and toxic shadow
across our consciousness. It is patronised and allowed to underperform, so
too its distant black diaspora. A black London pupil is excluded from his
school, not because he is lazy, stupid or disruptive, but because that
school is apparently racist; a black youth is pulled over by the police,
not because black males commit over eighty percent of street crime, but
because the authorities are somehow corrupted by prejudice. Thus the tale
continues. Excuse is everywhere and a sense of responsibility nowhere.
You will rarely
find either a black national leader in Africa or a black community leader
in the west prepared to put up his hands and say it is our problem, our
fault. Those who look to Africa for their roots, role-models and
inspiration are worshipping false gods. And like all false gods, the feet
are of clay, the snouts long and designed for the trough, and the
torture-cells generally well-equipped. I once met the son of a Liberian
government minister and asked if he had seen video-footage of his former
president Samuel Doe being tortured to death. ‘Of course’, he replied with
a smile. ‘Everyone has’. They cut off the ears of Doe and force-fed them
to him. His successor, the warlord Charles Taylor, was elected in a
landslide result using the campaign slogan “He killed my ma, he killed my
pa, but I will vote for him”. Nice people. Liberia was founded and
colonised by black Americans to demonstrate what slave stock could
achieve. They certainly showed us.
heretical belief that had a black instead of a white tribe earlier come to
dominate South Africa, its opponents would not have been banished to
Robben island. They would have been butchered and buried there. When asked
about the problem of Africa, Harold Macmillan suggested building a high
wall around the continent and every century or so removing a brick to
check on progress. I suspect that over entire millennia, the view would
prove bleak and unvarying. Visiting a state in West Africa a few years
ago, I wandered onto a beach and marvelled at the golden sands and at the
sunlight catching on the Atlantic surf. It allowed me to forget for a
moment the local news that day of soldiers seizing a schoolboy and
pitching him head-first into an operating cement-machine. Almost forget.
Then I spotted a group of villagers beating a stray dog to death for their
A metaphor of
sorts for all that is wrong, another link in a word-association chain that
goes something like Famine… Drought… Overpopulation… Deforestation…
Conflict… Barbarism… Cruelty… Machetes… Child Soldiers… Massacres…
Diamonds… Warlords…Tyranny… Corruption… Despair… Disease… Aids… Africa .
the heart of darkness. Africa is hell.
Seeing that photography is my
passion I thought it about time to feature a South African photographer in
my newsletter. I have been a fan of Andy for some time now and would like
to share the link to her blog. She is a great photographer and is
fortunate enough to live in the Fairest Cape where great landscapes just
beg to be photographed.
to view her blog and while you are there subscribe to her newsletter as
Come join me
on Facebook, at
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Right click here to download a recipe eBook
titled Innovativ - Eating Inn Style
FIVE RULES TO REMEMBER IN LIFE
1. Money cannot buy happiness, but it’s more comfortable to cry in a
Corvette than on a bicycle.
2. Forgive your enemy, but remember the a$$hole’s name.
3. If you help someone when they're in trouble, they will remember you
when they're in trouble again.
4. Many people are alive only because it’s illegal to shoot them.
5. Alcohol does not solve any problems, but then neither does milk.
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A clearly inebriated woman, stark
naked, jumped into a Taxi in New York City and laid down on the back seat.
The cab driver, an old Jewish gentleman, opened his eyes wide and stared
at the woman. He made no attempt to start the cab.
The woman glared back at him and said, "What's wrong with you, honey? -
Haven't you ever seen a naked woman before?"
The old Jewish driver answered, "Let me tell you sumsing lady – I vasn't
staring at you like you tink; det vould not be proper vair I come from."
The drunk woman giggled and responded, "Well, if you're not staring at my
boobs or ass sweetie, what are you doing then?"
He paused a moment, then told her..."Vell, M'am, I am looking and I am
looking, and I am tinking to myself, 'Vair in da hell is dis lady keeping
de money to pay for dis ride?
A guy asked a girl in a university library: "Do you mind if I sit beside
The girl replied with a loud voice: "I DON'T WANT TO SPEND THE NIGHT WITH
All the students in the library started staring at the guy; he was truly
After a couple of minutes, the girl walked quietly to the guy's table and
said: "I study psychology, and I know what a man is thinking. I guess you
felt embarrassed, right?”
The guy then responded with a loud voice: “$500 FOR ONE NIGHT? THAT'S TOO
All the people in the library looked ! at the girl in shock.
The guy whispered in her ears: "I study law, and I know how to make
someone feel guilty.”
An 8-year-old girl went to her grandfather, who was working in the yard
and asked him, "Grandpa, what is a couple sex? The grandfather was
surprised that she would ask such a question, but decided that if she's
old enough to know to ask the question then she's old enough to get a
straight answer. Steeling himself to leave nothing out, he proceeded to
tell her all about human reproduction and the joys and responsibilities
that go along with it. When he finished explaining, the little girl was
looking at him with her mouth hanging open, eyes wide in amazement.
Seeing the look on her face, the grandfather asked her, "Why did you ask
this question, honey? The little girl replied, "Well, Grandma says to tell
you that dinner will be ready in just a couple secs.
After the Great Britain Beer Festival, in London, all the brewery
presidents decided to go out for a beer.
The guy from Corona sits down and says, "Hey Senor, I would like the
world's best beer, a Corona." The bartender dusts off a bottle from the
shelf and gives it to him.
The guy from Budweiser says, "I'd like the best beer in the world, give me
'The King Of Beers', a Budweiser." The bartender gives him one.
The guy from Coors says, "I'd like the only beer made with Rocky Mountain
spring water, give me a Coors." He gets it.
The guy from Guinness sits down and says, "Give me a Coke." The bartender
is a little taken aback, but gives him what he ordered.
The other brewery presidents look over at him and ask "Why aren't you
drinking a Guinness?" and the Guinness president replies, "Well, I figured
if you guys aren't drinking beer, neither would I."
Recently, while I was working on the flower beds in my front garden, my
neighbours stopped to chat as they returned home from walking their dog.
During our friendly conversation, I asked their little girl what she
wanted to be when she grew up.
She said she wanted to be President some day.
Both of her parents, staunch members of the ANC, were standing there, and
I asked her, "If you were President what would be the first thing you
She replied... "I'd give food and houses to all the homeless people."
Her parents beamed with pride!
"Wow...what a worthy goal!" I said. "But you don't have to wait until
you're President to do that!" I told her.
"What do you mean?" she replied.
So I told her, "You can come over to my house and mow the lawn, pull
weeds, and trim my hedge, and I'll pay you R50. Then you can go over to
the grocery store where the homeless guy hangs out, and you can give him
the R50 to use toward food and a new house."
She thought that over for a few seconds, then she looked me straight in
the eye and asked, "Why doesn't the homeless guy come over and do the
work, and you can just pay him the R50?"
I said, "Welcome to the DA Party"
Her parents aren't speaking to me.
There is a medical distinction. We've all heard about people having guts
or balls, but do you really know the difference between them? In an effort
to keep you informed, the definitions are listed below:
GUTS .........Is arriving home late after a night out with the guys, being
met by your wife with a broom, and having the guts to ask, "Are you still
cleaning, or are you flying somewhere?"
BALLS .........Is coming home late after a night out with the guys,
smelling of perfume and beer, lipstick on your collar, slapping your wife
on the butt and having the balls to say, "You're next, fatty."
I hope this clears up any confusion on the definitions.
Medically speaking, there is no difference in the outcomes, since both
result in sudden death.
For all my grammatically correct
On his 70th birthday a man got a gift certificate from his wife. The
certificate paid for a visit to a medicine man living on a nearby
reservation who was rumored to have a real and wonderful cure for erectile
After being persuaded, he drove to the reservation, handed his certificate
to the medicine man and wondered what he was in for.
The old man handed a potion to him, and with a grip on his shoulder,
warned, "This is a powerful medicine. You take only a teaspoonful and then
"When you do, you will become more manly than you have ever been in your
life and you can perform as long as you want."
The man was encouraged. As he walked away, he turned and asked, "How do I
stop the medicine from working?"
"Your partner must say '1-2-3-4,'" he responded, but when she does, the
medicine will not work again until the next full moon."
He was very eager to see if it worked so he went home, showered,
shaved,took a spoonful of the medicine and then invited his wife to join
him in the bedroom.
When she came in, he took off his clothes and said, "1-2-3!" Immediately,
hewas the manliest of men.
His wife was excited and began pulling off her clothes and then she
asked,"What was the 1-2-3 for?"
And that, dear friends, is why we should never end our sentences with
apreposition, because we could end up with a dangling participle .
The Wild Side
- A selection of my photos
Photo taken in Kruger National Park. These little baboons are
always so naughty, I call this photo
For the latest on happenings in Zimbabwe, go to:
http://www.sokwanele.com/thisiszimbabwe/ and subscribe
to their newsletter, a really good source of current information
is writing from Zimbabwe, her letter is below.
Dear Family and Friends,
There’s a constant tapping on the windows at night, now that the
first rains have fallen in Zimbabwe. The reappearance of millions
of insects after an absence of four months is an attack on the
From the persistent whining of mosquitoes that turn sideways and
disappear when you look for them, to the silent ascension from the
depths of the earth of a million flying ants, the insects are
back. A vast array of airborne beetles, ranging from small shiny
brown creatures to large glossy black monsters with fearsome body
armour, horns and spiked legs, spend their nights pinging against
lights and tapping on windows. The natural aerial assault has
added to the man made surprises and uncertainty that has overtaken
Zimbabwe this week.
It started with a visit from South Africa’s ex ANC youth leader
Julius Malema who had apparently come to Zimbabwe to ‘meet
progressive forces’ and also to attend the wedding of a Zanu PF
youth leader. Met at the airport by Zimbabwe’s minister of youth
and indigenisation, Malema was said to have been ‘whisked away,’
first through the airport’s VIP section and then in a convoy of
fast moving vehicles. Later, when Daily News reporters tried to
interview Malema, his body guards whom the paper described as
‘heavily built goons,’ manhandled the press photographer, forced
him to delete photographs of Malema and then confiscated the
camera’s memory card.
Speaking at the wedding he’d come to attend, Malema had obviously
been taking lessons from us. He said that white South Africans
must give back land and minerals. Malema said that they would not
pay for the land in South Africa when it was surrendered and the
only thing they were scared of was defeat. ‘Seeing blood is not
what we are scared of as long as that blood delivers what belongs
to us we are prepared to go to that extent.’ It wasn’t clear who
was that Julius Malema referred to but they were frighteningly
familiar sentiments in a country that has witnessed at first hand
just how easily radical rhetoric becomes terrifying reality.
The next frighteningly familiar thing came in the form of
newspaper photographs and TV video footage of houses being knocked
down by bulldozers in Epworth outside Harare. Disturbing images
were shown of men, women and children standing amidst the rubble
and ruins of their homes with all their worldly goods jumbled in
heaps around them:
furniture, bedding, clothing, kitchen equipment and food. Hundreds
of families were affected by the demolitions and said they’d been
allocated stands on the land a year ago by a couple of men they
called Zanu PF party leaders. Asked to comment on the allocation
of stands on privately owned land, Zanu PF’s Harare province
chairman, Amos Midzi, said: “we have no policy whatsoever to take
over private property anywhere in Harare.' It was the most ironic
statement after twelve years of private property seizures.
Then came the warning made by Zanu PF spokesman Rugare Gumbo who
was being interviewed by a South African TV channel. Gumbo said
that if Zanu PF lost the next election it would be ‘messy.’ Gumbo
said that events such as had taken place in Libya and were still
taking place in Syria, could happen in Zimbabwe. ‘There will be
People could be killed and maimed,’ he said. It wasn’t clear if Mr
Gumbo was representing his own position or that of Zanu PF but it
all adds to the fear factor that increases as we draw ever closer
to a constitutional referendum and election.
Until next time, thanks for reading,
20th October 2012.
For information on my new book “IMIRE”, about Norman Travers and
Imire Game Park, or my other books about Zimbabwe: “Innocent
Victims,” African Tears,” “Beyond Tears;” and “History of the
Mukuvisi Woodlands 1910-2010”, or to subscribe/unsubscribe to this
letter, please visit my website or contact
HERBS FOR FLAVOUR AND AROMA
the tray in a well-ventilated, warm place and
lay the herbs on the muslin. When brittle, they are ready to
Herbs have been cultivated for thousands of years, mainly for
their culinary and medicinal properties, although many make
attractive displays in their own right.
Herbs are so adaptable, that you can grow them in many ways,
although most enjoy full sun. You can grow them in a herb garden,
plant them to make a border among your flower beds, or in
containers. You do not need especially rich soil or compost, as
long as it is reasonable fertile and free-draining. Ideally site
your herb garden near the kitchen door where the leaves can be
Remember to place taller herbs such as angelica, dill and fennel
at the back of the herb garden. Plant smaller ones, chives,
marjoram, parsley, English lavender and thyme near the front.
Make sure you can get to all your herbs for easy picking. It
doesn't help planting beautiful herbs so close together that you
can't get to them. Plant in a checkerboard pattern, or put
stepping stones between the different herbs for easy access.
A hedge of lavender will provide protection for herbs in winter.
Tall herbs will need staking against wind. Some herbs, whose
roots put out runners, such as mint and lemon balm, will take over
in the garden if they are not constrained. Planting them in
terracotta pots, troughs or other suitable containers is an ideal
way to curb their exuberance. Mint grows well in an old fireclay
sink, as it's roots do not require soil that is more that 15 cm
A perennial that loses most of it's leaves in winter. The many
varieties all grow well in cool, shaded soil, or moist soil in the
sun. Use the leaves to season salads, hors d'oeuvres, certain
sauces, lamb, strawberries and fruit salad. The spicy flavoured
Mentha x piperita citrata goes well with oriental dishes.
A perennial herb with rose-pink flower heads. Grow in a good,
rich soil and in sun or partial shade, where it will provide many
leaves from spring to late Au\\autumn. The chopped leaf gives a
subtle onion flavour when added to omelettes, soups, cheese and
potato dishes and salads.
A perennial that loses it's leaves in winter. Balm thrives in
well-drained soil in partial shade. Plants need to be regularly
cut back as they are quite invasive. Harvest the leaves and young
shoots in summer. The lemon flavour adds zest to soups and
marinades, but use sparingly. Lemon balm can also be used as a
substitute for lemon peel in cakes and fruit dishes and to make a
refreshing cold drink.
A hardy perennial that requires light soil and prefers full sun.
Harvest fresh leaves from midsummer to autumn. Chop the leaf into
salads or use it to flavour chicken and other white meats.
Tarragon's bitter-sweet taste makes it good for vinegar.
A biennial that likes cool, partially shaded soil or rich soil in
the sun. Sow it each year during spring. Pick the leaves when
they are young. Raw and finely chopped, they add a distinctive
mildly spicy flavour to salads hors d'oeuvres, grilled meats,
stuffings and butter. Also used in fines herbes and bouquet
garnis. For cooked dishes, add parsley at the last minute so that
it keeps it's flavour.
True lavender is a sweetly aromatic, drought-resistant sub-shrub
with spikes of fragrant flowers. It prefers cool winters and a
well drained sunny position. The dried flowers are traditional in
Provencal cooking (e.g. in herbes de Prevence) and are widely used
in both savoury and sweet dishes.
An annual which grows year-round in tropical and sub-tropical
areas. Plant in spring in cool districts. Water regularly. Raw
or cooked peppers can be used to season Mediterranean, South
American, Caribbean and oriental dishes.
A hardy annual plant resembling fennel. Sow the seeds in spring
in a sunny spot. Pick the foliage as you need it. Harvest the
seeds in summer and use when the supply of fresh leaves has
ceased. Use the leaves to add an aniseed-like flavour to
potatoes, beans, soups, poultry and fish. The dried seeds have a
stronger flavour than the leaves - use them in pickling vinegar
and in sauces.
A reasonably hardy evergreen shrub which thrives in a sunny spot.
In cold areas, plant in a sheltered position. Pick the leafy
shoots throughout the year. Use the leaves, dry or fresh, to
flavour savoury dishes - especially those containing lamb.
A perennial usually grown as an annual that thrives in rich soil
and in full sun. The foliage is warmly aromatic and sweeter than
oregano. Use the chopped leaves in stuffings, stews, soups,
cheese dishes and salads, and to flavour meat, poultry and game
A hardy perennial that revels in a sunny well-drained position.
Oregano is particularly popular in pasta dishes and pizza toppings
and in Arabic herb mixture za'tar - use fresh or dried.
An annual grown year-round in a tropical or subtropical climate,
but elsewhere from spring to autumn. Best in full sun. Water
regularly. In cold dishes, add basil when serving. It's
clove-like flavour adds spice to omelettes, salads and tomato and
Hardy perennial that does best in a warm, sunny position. Pinch
out flowers unless you want seeds. Use the leaves for their
subtle anise flavour in salads, sauces and with fish. Seeds have
a much stronger flavour and can be used in soups and pastry.
An evergreen tree that needs shelter from hot or cold winds when
young. Very slow growing. Well suited to being grown in a tub
and trained as a standard. Use leaves in pates, marinades, with
grilled fish and meats, and in soups and stews.
A hardy dwarf shrub that comes in a variety of shapes and scents.
It needs sun and warmth to be at it's best. Harvest the
fine-leaved shoots throughout the year to season bouillons, stews
and grilled dishes. Thyme also forms an important component of
the ever-useful mixed herb container.
A bulbous perennial herb, although usually replanted annually.
Plant out bulbs from autumn to spring. Pinch off flower heads as
soon as possible to divert nourishment to the bulbs. Harvest them
in summer and tie them into decorative strings to hang in a cool,
dry place. Whether cooked or raw, garlic is used in many dishes,
especially Mediterranean and oriental recipes.
A tender annual. Sow it in early summer, in full sun. Pick the
leaves when young. Harvest seeds when ripe. Fresh leaves lend
flavour to Middle Eastern dishes and Cantonese rice. Use the
seeds to season marinades and roast meats, and to flavour
chutneys. In South Africa, it also goes by the name of dhania.
Dry herbs by hanging them in bunches or placing them on drying
trays. Herbs that dry well include bay, lovage, marjoram,
rosemary, sage and thyme. To make a drying tray, stretch muslin
or fine netting over a wooden frame, and secure with galvanized
Freezing preserves the flavours and colours of herbs, making it
especially useful for those, such as coriander, chervil, dill and
parsley, that do not dry well. Either freeze whole leaves in
plastic bags, in the quantities that you will need for recipes, or
chop them finely and freeze them in a little water, in an ice-cube
This South Africa
- news headlines
The all-in-one official guide
and web portal to South Africa.
Looking for a specific South African recipe?
and I will do my best to find it for you!
4 (100g) skinless, boneless chicken breast fillets
salt and freshly ground black pepper to taste
1 Tbsp olive oil
2 cloves garlic, peeled and minced
1 (2cm) piece fresh ginger root, minced
2 mangoes, peeled and diced
2 Tbsp cider vinegar
1 tsp white wine
4 Tbsp chopped fresh coriander
1. Preheat barbecue on high heat, and lightly oil cooking grate.
2. Rub chicken breast fillets with salt and pepper. Cook on hot barbecue
for 10 to 15 minutes on each side, until no longer pink and juices run
3. Remove from heat, set aside, and keep warm.
4. Heat oil in a frying pan over medium heat, and sauté garlic for about 1
minute. Add ginger and mangoes and cook 3 to 4 minutes until mangoes are
5. Add the cider vinegar and white wine.
6. Season with salt and pepper.
7. Stir in coriander, and remove from heat. Spoon frying pan mixture over
the barbecued chicken to serve.
Rosemary and Basil Turkey
3/4 cup olive oil
1 head garlic, peeled and crushed
good handful chopped fresh rosemary
handful chopped fresh basil
1 Tbsp Italian herb seasoning
salt and freshly ground black pepper to taste
1 whole turkey
1 Tbsp of plain flour
mushroom and herb stuffing if desired
1. Combine the olive oil, garlic, rosemary, basil, Italian herb seasoning,
black pepper and salt. Set aside.
2. Wash the turkey, inside and out and pat dry. Remove any excess fat
deposits. Loosen the skin from the breast. This is done by slowly working
your fingers between the breast and the skin. Work it loose to the end of
the drumstick being careful not to tear the skin.
3. Using your hand, spread a generous amount of the rosemary mixture under
the breast skin and down the thigh and leg. Rub the remainder of the
rosemary mixture over the outside of the breast. Use cocktail sticks to
seal skin over any exposed breast meat. Insert stuffing if desired.
4. Place the turkey on a rack in a roasting tin. Add just enough water to
cover the bottom of the pan. Roast according to the weight of your turkey.
Roast in a preheated 180° C oven. When finished, a meat thermometer
inserted in the thigh should read 82° C and the juices should run clear
when pierced with a fork.
Note:- The stuffing below goes very nicely with this turkey. Stuff both
the inside cavity and the neck cavity before cooking. The stuffing can
also be cooked separately and served as a side dish.
Mushroom & herb Stuffing
500g fresh mushrooms, sliced
1 onion, diced
2 stalks celery, chopped
1 tsp mixed herbs
1 tsp salt
1/4 tsp freshly ground black pepper
1.25kg dried breadcrumbs
350ml hot chicken stock
2 eggs, beaten
4 apples - cored, peeled and diced
½ cup chopped fresh parsley
1. If you are cooking the stuffing, butter a 23x33cm baking dish and
preheat oven to 190°C
2. Rinse, pat dry and quarter mushrooms. In large frying pan, heat the
butter and add mushrooms, onion and celery; sauté 5 minutes and remove
from heat. Stir in the mixed herbs, salt and pepper.
3. In large mixing bowl, combine breadcrumbs with stock and eggs, then add
mushroom mixture, apples and parsley - mix well. You can use the mixture
to stuff the bird at this point or transfer the mixture to the baking
4. Cover and bake for about 45 minutes. Remove cover and bake 15 minutes
longer to brown the top.
Stuffed Crown Roast of Pork
1 small onion, chopped
1 stalk celery, chopped
1 Granny Smith apple - peeled, cored and chopped
60g (1 cup) fresh breadcrumbs
500g minced pork
250g pork sausage, casings removed and minced
handful chopped fresh parsley
½ tsp dried sage
1½ tsp salt
1½ tsp freshly ground black pepper
1 pork crown roast - about 4kg
1. Preheat oven to 180°C
2. To make stuffing: Melt butter in a large frying pan over medium heat.
When foam subsides, add onion and fry, stirring frequently, for about 5
3. Stir in celery and apples; cook (without browning) about 5 minutes
longer. Scrape frying pan contents into a large mixing bowl. Add
breadcrumbs, minced pork, sausage meat, parsley, sage, salt and pepper.
Mix together gently but thoroughly.
4. Fill the centre of the crown with the stuffing, mounding it slightly.
Cover it with a round of aluminium foil and wrap the ends of the chop
bones in strips of foil to prevent them from charring and snapping off.
5. Place the crown on a rack in a shallow roasting pan just large enough
to hold it comfortably, and roast in the centre of the oven, undisturbed,
for about 3 hours or until internal temperature of meat is 80° C. (Note:
30 minutes before pork is done, remove the foil from the top of the
stuffing to allow the top to brown.)
6. Carefully transfer the crown to a large, heated circular platter. Let
the crown rest for about 10 minutes, remove all foil, and then carve.
To carve a crown roast:
Insert a large fork in the side of the crown to steady it and with a
large, sharp knife, cut down through each rib to detach the chops. Two
chops per person is a customary portion accompanied by a generous serving
of the stuffing
Roast Pork Stuffed with Prunes
2 pork fillets (about 175 g each)
1 large orange
50g sliced prunes
3 cm ginger, grated finely
6 lean bacon rashers
400 g new potatoes, scrubbed and cut into 5 mm thick slices
2 leeks, trimmed and thickly sliced
2 carrots, peeled and thickly sliced
2 red apples
2 cups (500 ml) dry alcoholic cider
2 Tbsp chopped fresh flat-leaf parsley
1. Preheat the oven to 200°C. Put the pork fillets on a chopping board and
cut each in half lengthways, without cutting all the way through. Open the
fillets like a book and press down to flatten slightly.
2. Finely grate the zest from the orange and set aside. Using a small,
serrated knife, cut away all the white pith from the orange, then slice
down between the membranes to remove the orange segments. Arrange the
orange segments over the cut surface of one fillet. Top with the sliced
prunes and ginger, sprinkle with the orange zest, then season to taste.
3. Place the second fillet, cut-side down, on top and gently press the
fillets together. Wrap the bacon rashers around the pork and secure in
place with kitchen string. Set aside.
4. Spread the potatoes over the base of a large roasting tin, then scatter
over the leeks and carrots. Core and thickly slice the apples, then add to
the tin. Place the pork-fillet package on top and pour in the cider. Roast
for 1 hour or until the potatoes and carrots are tender and clear juices
come out of the pork when it is pierced with the tip of a knife. Lift out
the pork and vegetables, cover with foil and leave to rest and keep warm
for 10 minutes.
5. Meanwhile, put the roasting tin on the stove and boil the cooking
liquid over a high heat until it is reduced to about 2/3 cup (170 ml). Add
the parsley and season to taste. Slice the pork and serve with the
vegetables and the cooking juices spooned over the top.
Glazed Apricot Ham
8-9kg cooked leg of ham
2 heaped Tbsp (40g) of brown sugar
10-12 whole cloves
250g apricot jam
3 Tbsp Grand Marnier or Cointreau
1. Preheat oven to 180° C.
2. Remove skin from ham by cutting through the skin at the knuckle end of
the ham, and loosening the skin at the broad end of the ham and pulling it
gently away with fingertips. There will still be some fat left on the
surface. Score the surface in diamonds or your own fancy pattern.
3. Rub ham well with brown sugar and stud with cloves in each diamond, or
however it works with the pattern you've made. Cook in a large baking tray
for 30 Minutes.
4. While it is cooking, melt the apricot jam and the Grand Marnier
together over a low heat in a small pot. Remove ham from the oven after 30
Minutes and brush with this glaze.
5. Replace in tray and continue to cook for another 1½ hours
Spiced Leg Ham with Mango, Avocado and Chilli Salsa
1 large ripe mango, peeled, cut into 2cm pieces
1 large avocado, halved, stone removed, peeled, cut into 2cm pieces
1 fresh red birdseye chilli, halved lengthways, deseeded, finely chopped
1/2 cup fresh coriander leaves
2 Tbsp finely chopped red onion
2 Tbsp fresh lime juice
1 Tbsp extra virgin olive oil
salt & freshly ground black pepper
5kg (about 1/2) leg of ham, thinly sliced
1. Place the mango, avocado, chilli, coriander, onion, lime juice and oil
in a medium glass or ceramic bowl. Gently toss until well combined.
Taste and season with salt and pepper. Transfer to a serving bowl or
2. Arrange the ham on a serving platter and serve immediately with the
Notes- You can make this recipe to the end of step 1 up to 1 hour ahead.
Cover with plastic wrap and store in the fridge. Continue from step 2 just
before serving the main. The mango, avocado & chilli salsa is also great
with cold roast
Broccoli with Lemon Almond Butter
1 head fresh broccoli, cut into florets
60g butter, melted
2 Tbsp lemon juice
1 tsp finely grated lemon rind
30g slivered or flaked almonds
1. Steam or boil broccoli until tender, approximately 4 to 8 minutes.
2. In a small saucepan, melt butter over medium-low heat. Remove from
heat. Stir in lemon juice, rind and almonds. Toss with hot broccoli, and
Spicy Seven Layer Salad
280g small shell pasta
4 carrots, peeled and cut into fine match sticks
1/2 head lettuce, rinsed, dried and chopped
1 medium cucumber, peeled and diced
150g fresh or frozen peas
90g corn kernels, fresh or tinned
2 cups mayonnaise
1 Tbsp brown sugar
1 Tbsp curry powder
1 clove garlic, crushed
125g grated cheddar cheese
1. Cook pasta according to packet instructions. Drain and rinse under cold
2. Place the carrots in an even layer in the bottom of a large glass bowl,
preferably one that is roughly the same diameter from top to bottom. Cover
carrots with a layer of lettuce. Combine the cucumber, peas and sweetcorn
and spread in a layer over the lettuce. Cover with cold pasta.
3. In a small bowl stir together the mayonnaise, brown sugar, curry powder
and garlic. Spread this carefully over the pasta. Top with grated cheese
and then cover and refrigerate for at least 1 hour before serving.
Summer Berry Trifle
1 x 85g pkt quick-set strawberry & raspberry jelly crystals
14 bought jam rollettes, cut into 1cm-thick slices
80ml (1/3 cup) apple juice or sweet sherry
2 x 250g punnets strawberries, washed, hulled, halved
2 x 150g punnets blueberries
500ml (2 cups) vanilla custard
250ml (1 cup) thickened cream, whipped
1. Prepare the jelly following packet directions. Pour into a large
container and place in the fridge for 1 hour or until set. Coarsely chop.
2. Place half the rollettes in the base of a 3L (12-cup) capacity serving
bowl. Drizzle half the apple juice or sherry over the rollettes. Top with
half the jelly and one-third of the combined strawberries and blueberries.
Spoon over half the custard. Repeat with the remaining rollettes, apple
juice or sherry, jelly and half the remaining strawberries and
blueberries. Top with the remaining custard.
3. Spoon the cream over the trifle and top with the remaining strawberries
and blueberries. Place in the fridge until required
melted butter, to grease
30g dark cooking chocolate, coarsely chopped
155g (3/4 cup) caster sugar
2 Tbsp warm water
1/4 tsp bicarbonate of soda
40g (1/2 cup) self-raising flour
1 Tbsp plain flour
40g (1/3 cup) hazelnut meal
5 tsp caster sugar, extra
1 x 250g carton mascarpone
125ml (1/2 cup) thickened cream
2 Tbsp Frangelico liqueur
1 vanilla bean, split lengthways, seeds removed
White chocolate leaves, to decorate (see notes)
1. Preheat oven to 180°C. Brush a 25 x 30cm (base measurement) Swiss roll
pan with melted butter to grease. Line the base and 2 short sides with
non-stick baking paper to reach about 7cm above the edge of the 2 short
2. Place the chocolate in a heatproof bowl over a saucepan half-filled
with simmering water (make sure the bowl doesn't touch the water). Stir
occasionally with a metal spoon until the chocolate melts and is smooth.
3. Use an electric beater to beat the eggs and sugar in a medium bowl for
10 minutes or until pale and creamy.
4. Stir the water and bicarbonate of soda into melted chocolate. Sift the
combined flour over the egg mixture. Fold in the hazelnut meal and
chocolate mixture with a metal spoon until well combined. Pour into the
lined pan. Bake for 12 minutes or until firm and a skewer inserted into
the centre comes out clean.
5. Meanwhile, place a 50 x 30cm sheet of non-stick baking paper on a flat
surface. Sprinkle with 4 teaspoons of extra sugar. Use the overhanging
paper to carefully turn the cake onto the sugar on the paper. Remove the
top sheet of paper from the cake. Trim the crisp edges of the cake.
Starting with the long side closest to you, and using the paper as a
guide, roll up the cake. Wrap in baking paper. Place, seam-side down, on a
tray and set aside for 1 hour to cool completely.
6. Beat the mascarpone, cream, Frangelico and vanilla seeds until firm
peaks form. Carefully unroll the cake. Spread with mascarpone mixture.
Roll up. Sprinkle with remaining sugar. Cover with baking paper. Place in
an airtight container in fridge for 1 hour to chill. Top with white
chocolate leaves to serve.
Notes:- How to make chocolate leaves: Use a small paintbrush to brush
melted white choc melts over the undersides of washed, dried organic rose
leaves. Place, chocolate-side up, on a tray lined with non-stick baking
paper in fridge until set. Repeat to add a second chocolate layer. Once
set, test one by peeling off the leaf - if the chocolate breaks, add a
third layer of chocolate to all the leaves. Carefully peel off leaves and
discard. Dust lightly with cocoa powder, then brush off excess. Store in
an airtight container in the fridge. Use to decorate Buche de Noel. Time
plan tip: Make this recipe up to 1 day ahead. Store in the fridge. Allow
one hour cooling and one hour chilling time.
Honey Glazed Chicken Breasts
6 chicken breast fillets
50g softened butter
3 Tbsp honey
3 Tbsp barbeque sauce
2 tsp wholegrain mustard
1. Using a sharp knife, make 3 or 4 diagonal slashes across one side of
each chicken breast
2. Mix together the butter, honey, barbeque sauce and mustard and spread
half the marinade over the slashed sides of the breast, then cover
3. Set the remaining marinade aside
4. Leave the chicken at room temperature for 20 minutes
5. Place the chicken breasts on a hot, lightly oiled barbeque flatplate or
grill and cook for 2-3 minutes on each side until tender
6. Brush with the reserved marinade several times during cooking
Pork Sausage Burgers with Mustard Cream
1kg pork mince
1 small onion, finely chopped
1 cup fresh breadcrumbs
2 cloves garlic, crushed
1 egg, lightly beaten
1 tsp dried sage
6 bread rolls
125g sour cream
1 Tbsp wholegrain mustard
2 tsp lemon juice
1. Mix together the mince, onion, breadcrumbs, garlic, egg and sage with
your hands - divide into 6 portions and shape into sausages
2. Cook the sausages on a hot, lightly oiled flatplate or grill for 5 - 10
minutes, turning occasionally
3. To make the mustard cream, put the sour cream, mustard and juice in a
small bowl and stir together
4. Sandwich the sausage burgers in a bread roll and serve with the mustard
Fillet of Beef with Mustard Coating
2 kg Scotch fillet of beef
3 Tbsp brandy
4 Tbsp wholegrain mustard
3 Tbsp cream
3/4 tsp coarsely ground black pepper
1. Prepare a covered braai for indirect cooking at a moderate heat
2. Trim the meat of excess fat and sinew and tie securely with string at
regular intervals to retain it's shape
3. Brush all over with the brandy and leave for 1 hour
4. Mix together the mustard, cream and pepper and spread evenly over the
5. Place the meat on a large greased sheet of foil
6. Pinch the corners securely to form a tray to hold in the juices
7. Cover the braai and cook for 30 - 40 minutes for medium-rare meat
8. Leave for 10 - 15 minutes before carving into thick slices
9. If you like, stir in a tablespoon of mustard into the pan juices to
make a gravy
Lamb Chops with Citrus Pockets
4 lamb chump chops, about 250g each
2 Tbsp lemon juice
3 spring onions, finely chopped
1 celery stick, finely chopped
2 tsp grated fresh ginger
3/4 cup fresh breadcrumbs
2 Tbsp orange juice
2 tsp finely grated orange rind
1 tsp chopped, fresh rosemary
1. Cut a deep, long pocket in the side of each lamb chop
2. Mix together all the filling ingredients and spoon into the pockets of
the lamb chops
3. Cook on a hot, lightly oiled braai grill or flatplate, turning once,
for 15 minutes, or until lamb is cooked through, but still pink in the
4. Drizzle with the lemon juice
Marinated Grilled Vegetables
3 small, slender eggplants
2 small red peppers
3 small marrows
3 Tbsp olive oil
3 Tbsp lemon juice
3 Tbsp shredded basil leaves
1 clove garlic, crushed
1. Cut the eggplant into diagonal slices and place, in a single layer on a
2. Sprinkle with salt and leave for 15 minutes
3. Rinse thoroughly and pat dry with paper towels
4. Trim the pepper, remove the seeds and membrane and cut into long, wide
5. Cut the marrow into diagonal slices and trim each mushroom stalk so
that it is level with the cap
6. Place all the vegetables in a large, shallow non-metallic dish
7. To make the marinade, put the juice, oil, basil and garlic in a small,
screw-top jar and shake vigorously to combine
8. Pour over the vegetables and toss well - store covered with plastic
wrap, in the fridge, for 1 hour, stirring occasionally
9. Cook the vegetables on a hot, lightly oiled braai grill or flatplate
over the hottest part of the fire for 2 minutes on each side, brushing
frequently with any remaining marinade
Drumsticks in Tomato and Mango Chutney
8 chicken drumsticks, scored
1 Tbsp mustard powder
2 Tbsp tomato sauce
1 Tbsp sweet mango chutney
1 tsp Worcestershire sauce
1 Tbsp Dijon mustard
1 Tbsp oil
1. Toss the chicken in the mustard powder and season
2. Combine the tomato sauce, chutney, Worcestershire sauce, mustard,
raising and oil and spoon over the chicken and toss well
3. Marinade for at least 2 hours, turning once
4. Cook the chicken on a hot, lightly oiled braai flatplate for about 20
minutes or until cooked through
Sweet and Sour Pork Kebabs
1 kg pork fillets, cubed
1 large, red pepper, cubed
1 large green pepper, cubed
425g can pineapple pieces, drained, juice reserved
250ml orange juice
3 Tbsp white vinegar
2 Tbsp soft, brown sugar
2 tsp chilli garlic sauce
2 tsp cornflour
1. Soak wooden skewers in water for 30 minutes to prevent scorching
2. Thread pieces of meat alternately with pieces of red and green pepper
and pineapple onto the skewers
3. Mix the pineapple juice with the orange juice, vinegar, sugar and
4. Place the kebabs in a shallow non-metallic dish and pour half the
marinade over them
5. Cover and refrigerate for at least three hours, turning occasionally
6. Put the remaining marinade in a small pan
7. Mix the cornflour with a Tbsp of the marinade until smooth, then add to
8. Stir over medium heat until thickened - transfer to a bowl and cover
with plastic wrap - leave to cool
9. Cook the kebabs on a hot, lightly oiled braai flatplate or grill for 15
minutes, turning occasionally, until tender
10. Serve with the sauce
Steak in Red Wine
750g rump steak
250ml good red wine
2 tsp garlic salt
1 Tbsp dried oregano leaves
cracked black pepper
1. Trim the steak of excess fat
2. Mix together the wine, salt, oregano and pepper
3. Put the steak in a shallow non-metallic dish and add the marinade -
toss well - cover and refrigerate for at least 3 hours
4. Cook the steak on a hot, lightly oiled braai flatplate or grill for 3-4
minutes on each side, brushing frequently with the marinade
Lamb Chops with Pineapple Salsa
12 lamb loin chops
2 Tbsp oil
1 tsp cracked black pepper
1/2 ripe pineapple (or 400g drained canned pineapple)
1 large red onion, finely chopped
1 fresh red chilli, seeded and diced
1 Tbsp cider or rice vinegar
1 tsp sugar
salt and pepper to taste
2 Tbsp chopped, fresh mint
1. Trim the meat of excess fat and sinew - brush with oil and season with
2. To make the salsa, peel the pineapple, remove the core and eyes and
dice the flesh
3. Toss with the onion, chilli, vinegar, sugar, salt, pepper and mint and
4. Cook the lamb chops on a hot, lightly oiled braai flatplate or grill
for 2-3 minutes each side, turning one, until just tender
5. Serve with the pineapple salsa, a baked potato and lovely green salad
With thanks to Crossing Superspar in Nelspruit.
You can subscribe to their newsletter by
I have joined and it works, it is not a get
rich quick scheme but with patience it can build up to a useful extra
monthly income, it does require a little bit of marketing as well as a low
monthly subscription, but, bottom line, it works.
This company is definitely not a scam. Be Motivated Today provides a
motivational service and has great motivational products. The CEO,
Arnfried Klein-Werner, is an International Motivational Speaker. He has
tried and studied many systems that don't work and after 13 years
developed a system that actually does work and is creating an
additional income for many South Africans already. He
understands people's fears and therefore offers a 100% money-back
guarantee, if you don't make money after 6 months. In other words
you have nothing to lose.....
You have nothing to lose. I encourage you to visit the website and
register to try the products and service out for free.
Click here for more information. Register as a free trial member then
upgrade to start your income stream.
I must add that I got just over
R900 in commission in
February, every little bit helps. It takes some time, but it will happen
eventually. Remember to upgrade to start participating in the income
I received this email recently:
Yes, out of curiosity I visited Be Motivated Today
during September 2009, but only joined during August 2010, what a waste of
If I knew what was happening during the year I wasted, man, I would have
joined immediately after I read the details of the setup.
I now have a waiting list of seven on my downline (one already joined as
Silver), the others are bound to join during November and they are jumping
around purely from excitement to get started and its rubbing off on me as
Just one question: My intention is to place an invitation advertisement on
the rear window of my car, do you think it could shake some people out of
their dreams and make them joining us?
My Super Duper Recipe CD
I have just added 37 very old digitally scanned (you see the actual
pages of the book) recipe books to the CD, at no extra cost. Here is your
chance to have a really unique recipe book collection.
I have decided to simplify the way I sell my recipe eBook collection.
I am putting them all on one CD in an English and Afrikaans folder
now also a folder with the very old books,
over 130 recipe eBooks in all. That means less
than R1 a recipe book, a real bargain! Most of the books come with resale
rights so you can sell them individually if you wish.
Pricing: The CD costs R120 registered postage included (R150 for
next day Speed Services delivery in SA). Once I mail the CD I will email
you the post office tracking number
Paypal orders also accepted at US$20 per CD overseas postage included.
My Paypal email addy is
If you are interested in my Super CD
just click here and I will send you my banking details. Remember to
include you postal address.
As soon as I mail the CD I will email you the post office tracking
number as proof of despatch.
FunkyMunky Traditional South African Recipes - A comprehensive
collection of Traditional South African recipes.
Tradisionele Suid Afrikaanse Resepte - Traditional South African Recipes
Christmas Recipes - A selection of Christmas Recipes for you to try!
101 Camping and Outdoor Recipes - Recipes for you to try next time you go
400 Refreshing punch recipes - Some great ideas for liquid refreshment at
your next party
Favourite Christmas Cookies - 34 Great cookie recipes for you to enjoy!
Christmas Cookie Recipes - A delicious collection of Christmas Cookie
A Homemade Christmas - 100 Simple and delicious recipes for your special
Holiday Candy and Fudge - 42 Great candy recipes, a hit with kids of all
Kids Fun Recipes - 120 Fun and Delicious Recipes
Delicious Puddings - A Collection of 167 Pudding Recipes
Pumpkin Pie - Pumpkin pies and more!
Salad Recipes - A Collection of Easy to Follow Salad Recipes
Summer Party Cookbook - The name says it all!
Pampercat and Pamperdog - Recipe treats for your feline and canine friends
80 Seasonal Recipes from around the world - A selection of festive recipes
from the four corners of the globe!
Crockpot Recipes - In South Africa we would probably call this Potjiekos
International Recipes - A selection of recipes from all over the world
Fish and Game Recipes - A selection of mouthwatering recipes
Lemonade - A large selection of lemonade recipes
Pizzeria - Try some of these great pizza recipes
Casseroles - 17 pages of mouthwatering casserole recipes
Low Fat Recipes - Watching your cholesterol? Then this is for you!
Soup Recipes - Ideal for those cold winter evenings
Chicken Recipes - 300 Delicious Chicken Recipes
Amish Recipes - 65 Tried and True Traditional Amish Recipes
Apple Recipes - Mouth watering apple recipes
Blue Ribbon Recipes - 490 Award Winning Recipes
The Bread Book - The bread and biscuit baker's and sugar boiler's
Chocolate Delights - Deliciously decadent and delightful recipes for the
chocaholic in you
Carolina Mountain Cooking - Created from the recipes and memories of two
of the Carolina Mountain's most talented cooks.
Egg Recipes - 111 Great Egg Recipes
Great Gifts in a Jar - A personally made gift is usually more appreciated!
Italian Recipes - A collection of 185 delicious Italian dishes
Smoothies - 126 Easy recipes for maximum sports performance
Top Secret Recipes - Top secret famous recipes
Wings - The ultimate chicken wing cookbook
The Barmaster - Essential tips and techniques for bartenders
Be a Grillmaster - How to host the perfect bbq!
101 Good Jam Recipes - Make your own jams, 101 recipes for you to try
Deep Fryer Recipes - 101 Recipes for the Deep Fryer
Frozen Dessert Recipes - From ice cream to yoghurt - 170 pages of
Recipes from South of the Border - 247 pages of typically Mexican recipes
Various Rice Dishes - 32 Great Rice Dishes
The Appetizer Collection - More than 150 pages of great ideas for
The Big Book of Cookies - From Almond Bars to Zucchini Bars, they are all
here, 233 pages of cookie recipes
Salad Recipes - A Collection of Easy to Follow Salad Recipes
Delicious Diabetic Recipes - A Collection of over 500 yummy recipes.
Cheesecake Recipes - Nearly 100 pages of yummilicious cheesecake recipes!
Something for the gardeners
Organic Secrets - Everything you wanted to know about organic food
Profitable Crafts- Vol 1
Profitable Crafts - Vol 2
Profitable Crafts - Vol 3
Profitable Crafts - Vol 4
20 Vintage Crochet Patterns
Everything you wanted to know about making, marketing and selling your
Big Fat Lies - A shocking expose of the 12 biggest scams, cover-ups, lies,
myths and deceptions
in the diet and weight-loss industries.
10,000 Dreams Interpreted
A List of
the very old digitally scanned recipe eBooks.
A Calendar of Dinners with 615 recipes - 1922
A Dozen dainty recipes for preparing wartime canned meats - 1920
A Home Guide - or a book by 500 ladies - 1877
Aunt Carolines Dixieland Recipes - 1922
A Practical Dictionary of Cookery - 1200 tested recipes - 1898
Best recipes for baking - pre 1908
Buckeye Cookery and Practical Housekeeping - 1877
Burke's Complete Cocktail and tasty bite recipes - 1936
Catering for special occasions with menus and recipes - 1911
Diabetic Cookery - recipes and menus - 1917
Fifty Choice Recipes for Spanish and Mexican Dishes - 1905
Fifty valuable and delicious recipes made with corn meal - 1917
Heart of the Wheat - a book of recipes - 1910
Hospitality - recipes and enteertainment hints for all occasions - 1922
Hotel Management - quantity food recipes
Household hints and recipes - 1877
Ice Cream - practical recipes for making ice cream - 1886
Information for everybody - 1859
Jane Hamiltons Recipes - 1909
Just the thing - dainty dishes at small cost - 1899
Larger cookery book of extra recipes - 1891
Leather Manufacture - 1891
Light entertaining - a book of dainty recipes for special occasions - 1910
On Uncle Sam's Water Wagon - 500 recipes for delicious drinks that can be
made at home - 1919
Our candy recipes - 1919
Practical Household Cookery - 1000 recipes - 1891
Preserves and Pickles - 1912
Recipes - dainties, salads and clever hints - 1919
Recipes for the preserving of fruit vegetables and meat - 1908
The Candy Maker's Guide - 1896
The Housekeeper's Friend - 1897
The Hygenic Cookbook - 1881
Tried and Tested Recipes - 1921
Two Hundred and Seventy Five Wartime Recipes - 1918
Two hundred recipes for cooking in casseroles - 1914
Two hundred recipes for making desserts - 1912
War Time Cookery - 1917
Wheatless Recipes - 1918
Wrinkles and Recipes, including farming and household hints - 1877
And here is a list of
the recipe eBooks on the Afrikaans CD:
217 Egte Afrikaanse resepte, Aartappels, Beskuitresepte, Afrikaanse
Resepteverskeidenheid, Brood resepte, Vul die beskuitblik, 'n Broodjie vir
die blik, Blokkieskoek, Burgers Patties Frikadelle, Brood resepte,
Drankies, Drinkgoed, Gemmerbier, Groente, Eet jou groente, Hoender resepte,
Happies en Poffers, Kaaskoek, Ietsie anders resepte, Kerskoeke, Karavaan
resepte, Kleinkoekies, Kinderlekkerte, Koekiedrukker resepte, Koeke,
Likeur, Lekkergoed resepte, Nog resepte, McCain resepte, Moedersdag
Mikrogolf resepte, Peterjasie se boek, Pastageregte, Peterjasie se
Peterjasie se eBoek van vernoemde resepte, Poeding, Peterjasie se
Tradisionele SA resepte
Resepte met biltong, Resepteverskeidenheid - ook grootmaat, Slaaie, Sommer
net resepte, Sop in die pot, Sop resepte, Terte, Sous, Verskeie resepte 1,
Souttert & Pannekoek, Vis en hoender, Veelsydige hoender, Vleisgeregte vir
Kersdag, Verskeie resepte 2, Warm en koue drankies, Vleisresepte, Wille
samies, Wafels en Pannekoeke, Wors en worsies
Annette se Boererate, Boererate en Verbruikerswenke, Hartstigting dieet,
Lennons medikasie, Mate en gewigte, Sop dieet, S A Boererate eBoek,
Metrieke omskakelingstabel, Werk van die huis
Silversands Online casino
We usually go to Carnival City, our local entertainment complex about
twice a month for a movie, a good meal and a flutter at the tables or
machines. Most times it is crowded and my favourite machines are taken.
Then I came across Silversands online casino. You simply sign up, download
some software and you can practice with fun money to your heart's content
before you play with the real thing.
Give it a try,
Click Here .
Children's Stories on CD
Find it hard to get quality children’s stories? Join the popular
Anna Emm Story Club in Afrikaans or English, and start adding to your
child’s CD collection at an early age! Collect al 96 original stories (on
48 CDs!) over 2 years, or join for a minimum of 3 months - you decide!
Receive 2 new CDs with original children’s stories every month! Anna Emm
Productions has already produced more than 500 new children’s stories on
Click here to join . Ideal
gift for children and grandchildren.
Just another reminder to join the Africam fan page on Facebook.
They will be posting photos / videos and other udates and articles on the
fan page from now.
Also visit the Africam
Biltong in Australia?
It's not only the South African immigrants to Australia who are fond of
biltong. More-and-more Australians are finding that biltong made with
South African spices is so much tastier than the simple dried-meat product
they call jerky. That's created a local market for South African spices,
and an opportunity for a Brisbane-based business called Biltongspice.
Biltongspice now supplies a wide range of traditional and new spice
products ideal for making biltong, jerky, droewors, boerewors and similar
meat products. Their products include the Freddy Hirsch, Meister, Crown
National, Aromat and Marina ranges, together with accessories such as
biltong machines and biltong cutters. They also carry the top quality
Protea biltong and droewors products, and ship locally throughout
Australia. See their website
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