A while back Evita Bezuidenhout released her book Evita’s Kossie Sikelela. The sequel to this book was released in 2012 as Evita’s Bossie Sikelela. The book is on sale now. My sister gave me a copy for Christmas.
Charlize Theron, Oscar winning actress and South African foodie, writes “With someone full of so many wonderful suprises, I’m sure we can all expect the same from her cookbook.” Of course, she is a friend of Evita’s which makes her a little biased. I, however, am not biased and I consider it my duty to determine whether Evita’s “cooking for reconciliation” is truly a workable tour of “South Africa’s unique recipes, tastes foods and feasts.”
Cocktails, virgin and otherwise, tisanes, granitas and sauces jostle for space with tips and hints.
Dips include egg sauce, horseradish dip, guacomole, chilli salsa, biltong dip, herb dip, Ricotta sauce, mustard sauce and chilli dip.
Classic South African dishes include Waterblommetjie bredie, mixed grill kebabs, baked kabeljou, ostrich in red wine, lamb shanks with lemon preserve and olives, buttermilk scones, marmalade ice cream, morogo & potato, stokbrood,
Slightly offbeat things to try are onion & tapenade tartlets (South Africa produces some fabulous olives), grilled courgette salad, marbled picnic eggs, saffron fish patties,
Boereraad remedies include growing wild dagga as a cure for rheumatism, gout, high blood pressure, painful sunburn and sore muscles. Use three drops of Tabasco daily over food, soup, etc to strengthen blood vessels. Or grow beetroot (planting it as the moon is waning) as medicine.
There is a wonderful glossary at the end which explains the South African and food terms used in the book.
Evita’s Bossie Sikelela is written by South Africa’s most famous white woman, Evita Bezuidenhout, designed and illustrated by Linda Vicquery, published by Umuzi, an imprint of Random House Struik (Pty) Ltd in 2012. The ISBN number is 978 1 4152 0156 5. Recommended selling price is unknown.