How to make soft porridge (Umdoko)

 


I have always loved waking up to my grandmothers soft porridge as a child. Whether made with butter and a pinch of salt, or when she added viniger to make it sour. It was a sure way to bring warmth in any winters morning. 

Fast forward to my adult life, many think I am a good cook, but I struggle with this basic thing. Some days it would be too soft other day it looked more like stiff pap than porridge. I struggled for while but now I finally have the right measurements to make SOFT (not watery or hard) porridge and I can finally share it with you.

Soft Porridge 

Recipe

1 litre of Boiling water in a pot

1 cup of Maize meal

1 cup Cold water

Pinch of salt

Margarine

Sugar 

Milk

1. On a high heat setting, boil water in a pot or alternatively boil the water with a kettle and pour in a hot pot to keep the boiling process.

2. On a separate bowl mix the cold water and maize meal.

3. Pour over the boiling water and stir till thick. You should see the mixture bubbling. (Close the pot before you get burned) 

4. Turn down the heat and simmer for 15-20 minutes.

5. Serve with a pinch of salt, some butter or margarine (I use margarine) 

6. Sweeten with Sugar, pour some milk and enjoy!

Crumbed Fish with Stir Fry and Basmati Rice

Crumbed Fish with Stir Fry and Basmati Rice

Rice:
Make a cup of Basmati Rice
(Follow instructions on pack)

In a separate Wok or Frying pan, saute chopped Red Cabbage, Grated Carrots and Brocoli. You can sprinkle with Rosemary and some sugar. (You can get creative with your veg)

Mix in rice or serve them separately.

Fish:

2 fillets of Pangasius fish (hake would also work)
2 slices White breadcrumbs
1 Tsp Sweet Basil
2 Tsp Fish spice (Taste while mixing to see if its the right amount of salt)
Approx half a cup of flour

Method:
Put 2 slices of bread in a food processor and cumb finely. Mix in the fish spice and Sweet Basil. Place in a plate.
Beat egg in a separate bowl.
Place flour in another bowl.
Pre-heat oil in a frying pan (enough to cover the fish on one side)
Cut your fillets up to make 4 pieces or smaller if that is what you desire.
Coat the fish in the flour 1st, then coat with the egg and then dip into the breadcrumb mixture and fry for 8-10 minutes turning frequently.

What is in my spice cabinet

Welcome to the wonderful world of herbs

As a teenager I was introduced to mixed herbs by a recipe that included Robertsons Mixed Herbs. That spice alone made my food taste as if I had a secret ingredient. Which I did. 

Since then I have bought almost every herb on the shelf to try with my food and individually each herb brings a certain VUMA to each meal I cook. Some more stronger in taste than others, eventually I found what works for me. 

I have no time to grow herbs as yet and I find buying fresh ones in store sees you spend money on something you will use for that day and it eventually expires. 

I have compiled a list of herbs that I cannot live without that you can find at any good grocery store in the Robertson spice range.

Herbs to stock:
Origanum
Sweet Basil
Rosemary
Mint
Mixed Herbs
Bay Leaves

Parsley

I will blog about each herb individually to really go into detail of how it can be your secret ingredient to cooking like a champ.

Click link to watch on my Vlog: https://youtu.be/rejf_SKvhz4