Innholdsfortegnelse for 2024-06-26 i Daily Voice

Pressure Mbuli adds: “I’ll take it [the log position]. Nobody is looking at us which means less pressure on us. We have to win our catch-up game and also beat the top five teams to really give ourselves a chance at the title.” Banyana international Sibulele Holweni was in some mood, putting together a nice highlights package that included a goal and an assist for the opener tapped-in by Tiffany Kortjie. Mbuli says of Holweni: “The injury to her and Bongeka [Gamede] hurt us last season. She has nine goals and over half of them are from outside of box this season already, so she’s important to us. “She’s picking up at the right time and showing us again just how important she is to on our mission.” UWC will…

Ingredients 600g mutton or beef pieces 1 tbsp cooking oil 500g ripe red tomatoes, washed, chopped or liquidised and 1 tin chopped tomatoes 3 cloves of garlic, crushed 1 large onion, chopped 1 tsp salt or to taste 2 green chillies, chopped or more 2 tsp tomato paste 3 potatoes, peeled and sliced into quarters 1-2 tbsp sugar or to taste Method Heat the oil in a big pot over medium heat. Saute the onions in the oil until soft and golden brown. Add the meat and simmer over medium heat for about 45 minutes, or until the meat is soft. Stir often and add drops of water to prevent the meat sticking to the pan and burning. Add the chopped/liquidised tomato/tin tomatoes, garlic, salt, chillies and tomato paste, and…

Ingredients Vegetable oil 750g lamb, mutton or beef pieces 1 onion, chopped Salt to taste 1 teaspoon chopped garlic or paste Black pepper to taste 2-3 green chillies chopped, optional 1 tablespoon sugar 800g green beans, sliced diagonally 3 potatoes, quartered Method Wash and drain the meat. Heat the oil in a large pot and braise the onions until golden brown. Add the meat pieces and garlic paste, and cook until nearly tender, about 45-60 minutes. Add drops of water. Add the salt, chillies, black pepper, green beans and potatoes, and cook until the potatoes are soft and tender, adding water for a thinner gravy. For a nice, flavourful stew, always braise meat until dark. Serve with white rice, beetroot salad, cucumber sambal or atchar.…

Ingredients 2 tablespoons cooking oil 1 large onion, peeled and chopped 500g mutton, beef or lamb pieces 800g carrots cut into julienne strips 3 potatoes, peeled and cut into quarters 1 tsp garlic paste 1 cup of frozen peas 3 allspice/pimento 3 cloves 1-2 green chillies Salt to taste Hot water as needed Chopped parsley for garnishing Method Heat oil in a large saucepan or pot and braise onions until golden brown, 5-10 minutes. Add washed and drained meat, and braise until dark brown, 10-15 minutes. The meat should be as brown as you can get it. Add salt, chillies, allspice, cloves, garlic paste and enough water; simmer until meat is nearly tender, 30-40 minutes or longer if using mutton or beef pieces Add carrots and potatoes, and cook until…

Ingredients 1 tablespoon vegetable oil 1 large onion, chopped 700g mutton, lamb or beef pieces 1/2 cauliflower florets 3 carrots julienned 1/4 shredded cabbage 2 cinnamon sticks 1 teaspoon garlic Salt and pepper to taste 1 teaspoon red chilli flakes, optional 1-2 tablespoons sugar, optional Water as needed Method Heat oil in a large saucepan and braise onion until golden brown, about 5-10 minutes. Add meat and garlic. Braise until dark brown, 10-15 minutes. Add salt, pepper, red chilli flakes, stick cinnamon and enough water. Simmer until meat is nearly tender, about 40-60 minutes, depending on the cut of meat you are using. Add all the vegetables and simmer until almost soft. Add potatoes and cook for about 15 minutes. Add sugar, stirring gently to dissolve. Serve with rice, atchar…