- From umngqusho to a coconut curry, Miss South Africa 2021 contestants Zimi Mabunzi and Eloïse van der Westhuizen share their best recipes to keep warm this winter.
- "My sister could and still makes the heartiest meals out of the least ingredients; that's what I love most about cooking," says Zimi.
- One of Eloïse's favourite winter dishes is her chicken and coconut curry, which she calls her "curry in a hurry" because it's "quick and easy to make.
Miss South Africa 2021 contestants Zimi Mabunzi and Eloïse van der Westhuizen share their best winter warmer recipes.
Zimi Mabunzi, who hails from eQonce (King William's Town) in the Eastern Cape, is currently studying for her B.Com Law degree at the Nelson Mandela University in eGqeberha. But you'll be surprised to learn that the 26-year-old is also a dab hand in the kitchen, especially when it comes to local dishes such as umphokoqo and umngqusho, two of her favourites!
Zimi says she got her love for cooking from her sister, Yolisa.
"When I was young, I barely spent much time cooking. Mine was to taste and wash the dishes. However, when my sister went to varsity, I had to step it up. I suddenly remembered all those times watching her make dishes for the family and all that tasting I did.
"My sister could and still makes the heartiest meals out of the least ingredients; that's what I love most about cooking. She taught me so much and put so much fun into cooking. I always look forward to cooking for the family and one-day hosting dinner parties at my own place."
TRY ZIMI'S UMNGQUSHO RECIPE HERE:
Ingredients for the Samp & Beans
1 cup of samp
¼ cup of beans
Full pot of water
1 beef stock cube
1 tsp of Holsum fat (optional but makes it super yum!)
Cook the samp and beans in the water until soft and edible. Then add the stock cube, Aromat and fat and cook for about 3 hours.
Ingredients for the Beef Stew
1kg stewing beef
1 tbsp of oil
1 onion, chopped
2 red peppers, chopped
1 garlic clove, crushed
1 tbsp mother-in-law spice (or more if you like your stew hot!)
1 tbsp chutney
1 cube of beef stock
1 tbsp paprika
Add oil to a pot and over a medium heat brown the beef. Remove the meat and, in the same pot, add the onion, peppers, garlic and beef stock and cook until onion is soft.
Then add the salt (to taste), paprika, mother-in law spice, chutney and a generous amount of water and cook – stirring regularly - until meat is tender.
"The Mother-in-Law spice is non-negotiable," says Zimi, "so make sure you have some in the cupboard before you start cooking. How much you use depends on how spicy you like your stew.
"I always enjoy this meal with a side portion of veggies as you can see in my pictures."
Eloïse van der Westhuizen, a 26-year-old business intelligence analyst, who lives in Panorama, Cape Town, lists cooking as one of her go-to things to do in her spare time. That is when she is not watching MasterChef Australia on TV.
"I love being creative in the kitchen," she says, "and nothing is more satisfying and pleasurable than sitting around a table with family and friends enjoying a home-cooked meal that I've made for them."
One of Eloïse's favourite winter dishes is her chicken and coconut curry, which she calls her "curry in a hurry" because it's "quick and easy to make, especially if you've got people coming over at the last minute."
TRY ELOÏSE'S CURRY IN A HURRY RECIPE HERE:
4 free-range skinless chicken breast fillets, cut into bite-size pieces
3 tbsp coconut oil
400ml coconut cream
300ml organic chicken stock
½ onion, finely chopped
2 cloves garlic, peeled and finely chopped
2 tsp fresh lime juice
2 tsp paprika
3 tbsp ground coriander
2 tbsp ground cumin
1 tbsp curry powder
2 tsp fresh ginger, finely grated
Salt to taste
Chilli, finely chopped (optional)
Handful of fresh coriander chopped, for serving
Heat a large pot over high heat and add coconut oil.
Add chicken breasts and sauté until golden brown, remove from the pot and set aside.
Sauté the onion in the same pot until they are soft and fragrant. Add the garlic and spices and fry for 30 seconds then add the chicken back to the pot.
Pour in the coconut cream and chicken stock.
Lower the heat and allow the curry to cook for 20 minutes until the chicken is cooked and the sauce has thickened slightly.
Add the lime juice and season to taste
Garnish with fresh coriander and chilli (optional)
"I serve it with basmati rice and a fresh tomato and cucumber sambal," says Eloïse.
The public is now the fifth judge in selecting the top 10 finalists and will have from 6 July until midnight on 21 July to vote for their favourite contestants. Each entrant has a number which members of the public can use to vote for them on the Miss South Africa website.
The public can also vote using cash at a Money Market counter at any Shoprite, Checkers Hyper, Checkers, selected Usave and House & Home stores, or vote online at Computicket using a credit card. The cost is R5 for one vote with a selection of bundles (R20 for five votes, R50 for 12 votes and R100 for 25 votes. Voting bundles include free votes and cannot be split between different contestants).