Some argue and say the best Kotas are made and sold in Thembisa. But as we can’t get them there, why not make your own delicious Kota at home? Stock up all the ingredients you’ll need, roll up your sleeves and make this tasty recipe.
- 1 Prego roll
- 1 Egg
- Grated cheese
- 2 Slices of French polony
- 1 Russian
- Sauce of your choice
No cooking is required for this one, unless you are frying your chips and Russian yourself. All you need to do is load everything into the prego roll.
- Hollow out the roll and spread butter on the inside (optional).
- Fill with the ingredients mentioned above.
- Season with more salt if needed.
- If you’d rather enjoy a bunny chow, fill your roll with curry instead.
Fish & Chips
A firm favourite to many Joburgers, a quick meal of fish and chips is all you need to satisfy your cravings.
For the Fish
- 55 g cake flour (divided)
- 55 g cornstarch
- 1 teaspoon baking powder
- Sea salt, to taste
- Black pepper, to taste
- 1/3 cup beer
- 1/3 cup sparkling water
- 4 fish fillets (thick white fish, preferably sustainable cod, pollock or haddock)
For the Chips
- 2 or more potatoes (peeled)
- 1 L vegetable oil
- In a large bowl, mix all but 2 tablespoons of the flour (set aside) with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
- Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to an hour.
- Meanwhile, cut the potatoes into 1-centimetre slices, then slice these into 1-centimetre-wide chips. Place the chips into a colander and rinse under cold running water. Pat dry and then fry them in preheated oil.
- Lay the fish fillets on a sheet of kitchen paper and pat dry. Season lightly with a little sea salt.
- Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess flour.
- Dip into the batter, coating the entire fillet.
- Heat the pot of oil to 180 C. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
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This is a Capetonian delicacy we as Joburgers aren’t afraid to say we enjoy and love. Many call it a Footlong, Gatsby or simply a long sandwich. Try this one out at home.
400 g steak, at room temperature
Salt and freshly ground pepper
10 ml oil
15 ml roasted masala
2 garlic cloves, crushed
1 large French loaf or ciabatta
Butter for spreading
60 ml mango achar
Handful of mixed salad greens
2 handfuls of hot oven or slap chips
- Preheat the oven to 230°C.
- Season both sides of the steak with salt and pepper. Rub oil all over the meat.
- Heat a pan until smoking hot and seal the steak on both sides until golden brown. Remove from the pan, transfer to a baking sheet and sprinkle the masala and garlic.
- Roast for 5-7 minutes or until done to your liking. Transfer to a plate and rest for 10 minutes. Slice thinly.
For the Gatsby
- Slit the bread horizontally without cutting all the way through, fold open and spread butter on the inside.
- Spread achar on one half.
- Arrange the salad greens, steak slices and chips on one half of the sandwich. Season with more salt if needed.
- Close the sandwich and cut carefully into 4-6 servings.
Source: Click here!
Since we are all waiting Mogodu Mondays to come back after lockdown, why not make Mogodu at home? Below is an easy step-by-step recipe to follow for you to have your own Mogodu Mondays at home.
1 kg cleaned sheep tripe
750 ml beef stock
1 Tbs salt
1 onion, roughly chopped
2 pieces star anise
4 allspice berries
4 pods of cardamom
ground black pepper
½ tsp ground coriander
1 sprig thyme, chopped
- 1 sprig rosemary, chopped
- Rinse and ensure the tripe is clean and then cut it (using a sharp pair of kitchen scissors) into pieces.
- Place all the ingredients in a pot.
- If the beef stock doesn’t cover the tripe completely, add more to cover it.
- Bring the entire mixture to the boil.
- Once boiling rapidly, reduce the heat to low and allow the pot to simmer partially covered with a lid for about 2 hours.
- Test the tripe: if it isn’t soft enough, then let it simmer longer.
- Remove the lid completely and increase the heat a little to reduce the liquid in the pot to a thick sauce.
- Only season with salt towards the end of the cooking process.
Source: Click here!