Chicken with spinach, tomatoes and peanut butter

Anja, Micha and Joerg exercising at sunset
My mate Anja (her blog is called reisenundspeisen.com for German speakers) loaned me her South African cookbook so I could get homeland feelings. And it worked! There was a recipe for Guinea fowl maafe, but I had never heard of the word or the dish. If you have, let me know please!

Bobotie a’ la Crystal

Bobotie and sambals
Bobotie is South Africa’s national dish and I never tire of it. I have put some of my own little twists to it, but the basic recipe is the traditional one. We had the deevine Rob and another new friend Guel for dinner a couple of days (make that months!) ago and they were a little worried about what to expect, but enjoyed it so much they have asked for the recipe. Thank you for the complement! So here it is!

Hand of Cow for lunch, anyone?

(Today’s recipe: Mão de Vaca com Grão, or Cows Hoof with Chickpeas)
Photo from flickr by knightbefore_99
I love languages and the fun one can have with them. When we asked our lovely waitress what the daily lunch special was, she said, “it’s Hand of Cow”. At first I thought I’d misheard, but no, we were having either Hand of Cow or something that was like cuttlefish, but not cuttlefish. We’ll have one of each, I bravely said.

Chorizo, Butternut and Pearl Barley Recipe

Chorizo, butternut and pearl barley
I saw this recipe from Rachel Allen in the Sunday Times Magazine and have adapted it to suit us. Her original version is no doubt super, but I wanted a one-pot meal. She roasts the butternut in the oven first, something that is always good, so give it a try that way too.

Iman Bayildi Recipe (Aubergine Dish)

Iman Bayildi
The name of this dish means: The Iman fainted. Why did the Iman faint, one asks? Well, there are 2 theories for this. The first one says that he fainted because the meal was so spectacular that he fainted at the sheer pleasure of it. I quite agree with him.

Peri-Peri Chicken Recipe

Chicken peri peri
I adore spicy food and when I worked as a rep in the restaurant industry a hundred years ago, I used to have ½ a extra hot peri peri chicken for breakfast on Thursdays when I visited Nandos in Sea Point. It's the perfect way to start the day if you ask me.

Mr Fishy Moustache

(Fishy cooking ideas at end)
Moustache Man
Take a wild guess what the colours of the Portuguese flag are? Come on, you can do it. YES! Red and green they are. This Fish Seller in Olhão is clearly not only a good salesman but also a dedicated patriot. He’s got my vote for sure.

What to do with the heart-warming cockles

Mussels
So now you have the bean clams and the heart shaped cockles, what do you do with them I hear you ask? Nemo problemo, I’ll get you a good dose of food poisoning…just kidding of course! They’re quick and easy to cook after prepping and you are going to love them.

Salt Cod (Bacalhau) with Chickpeas and Potatoes

Salt cod with chickpeas at Casa Sousa
The photo is from me again (better than the last one, but then again, it didn’t take a lot to improve on that!) but the recipe is from www.steamykitchen.com Great blog so go and have a look!

Salt Cod (Bacalhau) with Cream

Salt cod with cream at Casa Sousa
The photo is from me from the Casa Sousa restaurant (sorry not my best shot), but the recipe is from http://www.deliciouswordflux.com/ The photos on the website are way better, so have a look.