My Latest Recipes 10
  • Soetpatats Glazed Sweet Potatoes from ristows in KOKSTAD, ZA.
    A very sweey vegetable dish is quite common on the South African table. Adapt quantities to suit your taste buds. Not a dieters ...
  • Biltong - South African Jerky from ristows in KOKSTAD, ZA.
    Difficult to find somebodi in South Africa who does not like biltong. We like to think that we are the only place where you will ...
  • Dry Wors - Dry Sausage from ristows in KOKSTAD, ZA.
    Dried sausage (known locally as dry wors) is hugely popular in South Africa. A basic boerewors recipe can be used. Never use por...
  • Braai Sandwich from ristows in KOKSTAD, ZA.
    In our part of the country a sandwich is called a "sarmy". This sandwich toasted over the coals is a must as a side dis...
  • Venison Boerewors from ristows in KOKSTAD, ZA.
    Boerewors is a South African institution. African game is very lean and needs the extra fat. Huge local variations in spices as ...
  • Green Mealie Bread Steamed Corn Bread from ristows in KOKSTAD, ZA.
    In South Africa we speak of "mealies" more so than maize and hardly ever corn . For this bread, we normally use maize at the hard ...
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  • melaniebrass 3 years ago about Braai Sandwich
    Definately my favourite south african braai additional
  • patkelynack 5 years ago about Krummelpap - Crumbly Corn Porridge
    Good stuff... 10/10
  • anthonyh 5 years ago about Sponskluitjies Custard Dumplings
    Slight vocabulary confusion:
    In South Africa, is vanilla essence the standard vanilla flavouring suspended in alcohol, or is it an extra-reduced double or triple strength flavour? It looks like the term is used differently in different areas.
  • nadia86 5 years ago
    My name is nadia i am female hopefully that this mail will find you in a perfect state of mind and good condition of are you today i hope all is well with you as it is my pleasure to contact you after viewring your profile and see your personal definitions which i personally find interest on it.i decided to have communication with you if you will have the desire with me so that we can get to know each other better.i will be very happy if you can write me back with ( for easiest communication and to know all about each other, So that i can send you my PIC. i will be waiting to hear from you soon

    Truly Love nadia
  • elgourmand 5 years ago
    Hay ristows. Come on back. Still some good people and good food here. RJ
  • elgourmand 5 years ago
    Talofa, Bonjourno, Gday & thanks for saying yes to my invite. I think recipes and cooking should be fun (heck, I think life should be fun) and that a little madness is a good thing. Looking forward to swapping recipes and ideas. Keep on cookin and Goza la vida! (Enjoy the life!) RJ
  • elgourmand 5 years ago
    You've come up with some really great recipes. I may have to substitute an ingredient here and there but good stuff. Thanks.
  • huxter 6 years ago
    Greetings from Australia and thanks for the friend accept I grow oats with a no-till system ,just direct drilling into my ground .No herbicides or pesticides either and my small beef herd are self-contained ,organic and bred and replaced using AI .So are as clean as I can get them .No 5-in-1 or drench ,just cider vinegar ,molasses ,garlic and parafin oil .And my paddocks are full of dung beetles improving the fertility
  • annielikestocook 6 years ago
    Hi There! Thanks for the 5 on my Fritters recipe!
  • minitindel 6 years ago
    hi there thank you so much for your kind comments onmy sandwich for twelve and most definatelty you have to have a pickle !! lol

    thank you have a wonderful day !!!

  • minitindel 6 years ago
    Hey there thank you so much glad to meet you !!!
    read your bio very nice... and i have alot of cookbooks way too many i read them like a novel too lol
    take care dont work too hard

  • tinadc 7 years ago about Krummelpap - Crumbly Corn Porridge
    Thank you my fellow South African.

    This is great with finely chopped, crispy bacon mixed into it with your bbq.

    Great stuff high 5
  • lumpy1 7 years ago
    im doing some research on south african cooking and stumbled onto your bio. very intersting story you have. holly
  • capedread 7 years ago
    no the photo of the watermelon konfyte is not what it really looks like just a picture.
  • carmenperez 7 years ago about Poffadder - Liver Sausage
    Love diferent kinds
    of sausages this beeing a new and
    very interesting one
    ty much