Tuesday, April 1, 2008

Off To The 'Big City'

A previous shopping trip ended in near disaster as my car sank in to the mud on the farm road home as night began to fall !

We’re off to the ‘Big City’ for the day tomorrow. If you could call it that. Because by ‘Big City’ I do not mean a city like London. Or New York. Or even Johannesburg. Oh no ! This is an African city, complete with potholes, people carrying chickens and pulling wooden carts laden with bananas and small herds of cattle wandering in amongst the traffic. Oh, and potholes on the roads filled with water during the rains which usually make a convenient ‘bath’ for scruffy city ducks. (No smart chicks here !)

The city is a vibrant, noisy and busy place with local women wearing their bright kitenge cloths which brighten up the dusty, brown streets. The sizzle of roadside maize cobs being cooked on open fires alerts your senses - the smell of charred goat’s meat fills the air.

I cannot go to just one shop in the city to buy all my groceries. Instead, I must go to one shop for bread, another for meat, another for medicines, yet another for dry goods and to my fruit and vegetable “Mama” who sells produce from an open stand on the roadside.

We will break our day with a nice lunch out at one of our favourite “haunts”. Should we go to the Chinese restaurant in part of the main Post Office ? Or should we go to our favourite Indian restaurant in a ‘dodgy’ part of the city near the central market ? Or maybe, we will settle for the one with a shady outside seating area that boasts “Thai and Inter Continental Cuisine”. (I will probably opt for the latter, as it has the better toilet facilities of all three !)

As my husband has to collect farm supplies, we are going in his Landcruiser Pick-Up. It will be a bumpy ride. Justin is coming with us for the day as he is on annual leave and we need someone to ‘guard’ our goods on the back of the vehicle. (The city is dangerous place, you know !)

We will arrive back on the farm just after sunset tomorrow …. tired, weary, elated. My daughter will feel nauseous from all the “town treats” she has eaten …. sweets, chocolate and ice cream. Even though I will be exhausted, I will then have to quickly unpack all the meat and dairy products and portion out items for the fridge or freezer, as they will have been kept in cooler boxes on the back of the pick-up all day. Then the perishable vegetables will have to be quickly put away. Dry goods will be left to unpack the following day.

Supper will be a quick snack and my husband and I will delight in having the latest local newspapers to read, mail to open and perhaps a special treat of an imported “Snickers” or “Mars” bar to enjoy with tea afterwards.

Yes - these days in the city are exciting but also very exhausting. So I suppose I’d better be off to bed now …………..

My Vegetable Seeds Have All Been Planted ...

Justin posing in the newly planted vegetable seed beds

I have been busy with Justin and two of our gardeners (Nelson and Hemmed) this past week planting the remainder of the flower seeds, and some vegetable seeds, which I brought back from South Africa with me.

In addition to the flower seeds we planted last week, we have now also planted -:

Lupin (“Giant King” Variety)
Alyssum (“Violet Queen” Variety)
Phlox (Drummondi)
Linum (Blue Dress)
Bellis Perennis (Monstrosa Mix)
Verbena (Mammoth Mix)

We can buy most vegetables easily in the local markets here, and as we have a problem with birds eating our vegetables in the farm garden I do not ever really grow many myself - except for vegetable varieties which cannot be bought easily here as very few people grow them. (These include different lettuce varieties and almost all herbs.)

As I already have Basil, Coriander (Cilantro), Parsley, Thyme, Rosemary and Mint growing in the garden (or in pots), yesterday I planted the following herb and vegetable seeds -:

Lettuce (3 varieties – “Great Lakes”, “All Year Round” & “Veneza Roxa”)
Spinach (Monstrous Viroflay)
Rocket (2 varieties – “Eruca Sativa” & “Sweet Salad Rocket”)
Mixed Herbs (which included – by the look of the picture on the packet - Italian Flat Leaf Parsley, Sage, Fennel, Coriander/Cilantro, Basil and Chives)

The flower seeds have been planted in to bags and the vegetable seeds have been planted directly in to beds. Once they have all germinated and grown a little, we will thin them out.

Each morning it is really exciting to walk up to the “veggie patch” and see what has germinated overnight ! So far the Linum and the Hollyhock have started to germinate. I think I may just have to post a weekly “Gardening” update with photo’s so that you can see how my garden grows ….

Mealie Meal Bread

This Mealie Meal Bread can be enjoyed with either a sweet or a savoury topping

It seems that many people are interested in Mealie Meal recipes whether they be recipes on how to make Mealie Meal pap (porridge) or other variations such as the Mealie Meal Crumble Pap recipe which I posted about last month. There are many South African recipes which include Mealie Meal (which is made from ground corn/maize and is similar in texture to polenta)and I will be posting some of these on my blog in the future. Today I thought I’d post a great bread recipe, which is really quick and easy to make.


This recipe comes from the well known South African cookbook “Cook and Enjoy It’ by S.J.A. de Villiers. The original Afrikaans version of the book “Kook en Geniet” was published in 1951 and both books are among South Africa’s most famous and are considered to be representative of authentic South African heritage and food culture. “Cook and Enjoy It” remains one of my most favourite cook books of all time !



Mealie Meal Bread

1 ½ cups Milk
2 cups Mealie Meal
1 tsp Salt
4 tbsp Butter (or Margarine)
3 Eggs, beaten
2 tsp Baking Powder

Heat 1 cup of the milk and then blend the other ½ cup of milk together with the mealie meal. Then add the mealie meal, salt and butter to the cup of hot milk and mix well. Cool and then add the beaten eggs and baking powder. Blend well and turn in to a greased loaf tin. Bake at 180’C/350’F/Gas Mark 4 for 30 to 40 minutes.

Delicious served hot out of the oven with lashings of butter !