SOUTH AFRICA EATS

With Phillippa Cheifitz

Phillippa Cheifitz reflects memories of our diverse cultural
 heritage and the many people that have formed South Africa’s
culinary home. In her newest book you will find a tempting
 sampler of dishes that are inspired by their unique traditions.
The late Donna Benatar, a Sephardi cook who lived at the Cape,
 established, through her generous and unstinting entertaining,
a reputation for the colourful and flavourful Sephardi cooking
that attracts so many cooks worldwide to this accessible table.

SEPHARDI CULINARY TRADITION VERDÚRAS REYENÁDAS

By Elsie Menasce

‘Un bokádo un dukádo.’ Each mouthful is worth a gold coin. One of the treasured sayings that you will find in Sephardi Cuisine. These are often prepared with meat and rice, using stuffed hollowed out vegetables, such as tomatoes, onions, aubergines, baby marrows as well as wrapping the savoury filling in cabbage or spinach leaves, in place of the often used vine leaves. What is especially good is preparing them a day or two in advance as the flavour improves on standing. 

THE SEPHARDI CULINARY TRADITION - Part Two

With Elsie Menasce  

Cast your mind back to the sun-drenched island of Rhodes in the Aegean and let your thoughts stray a little further to where the walls of the old city enclosed the Ğudería.