Miss SA competitor shares her favourite traditional dishes

MISS SA Top 30 contestant Tshegofatso Molefe shares her favourite food to express her heritage. Picture: Supplied

MISS SA Top 30 contestant Tshegofatso Molefe shares her favourite food to express her heritage. Picture: Supplied

Published Jul 19, 2021

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DURBAN: Miss South Africa Top 30 competitor Tshegofatso Molefe has expressed her love for South African Heritage through traditional food, and shared the recipe of one of her favourite dishes.

This Miss SA Hopeful described South African food as a representation of the country’s diversity.

“I love the food; we are a melting pot of different cultures and that includes amazing dishes, from bobotie to mala mogodu,” she said.

Molefe, 26, who lives in Pietermaritzburg but is originally from the Free State, was crowned Miss Pietermaritzburg 2014 and Miss Mamelodi Sundowns Free State 2019/2020.

She holds an LLB Law degree from the University of KwaZulu-Natal and has also completed one year of her Masters in Advanced Criminal Justice.

The 26-year-old said, while her all time favourite dish is pap and mala mogodu (tripe), she chose to share a recipe for a Setswana dish that she enjoyed as a child.

The dish is called Ting (fermented pap), Mala mogodu and Kale.

INGREDIENTS:

Water

Fermented ting mixture

Kale

White pepper

Salt

½ cup of full cream

1 tbs margarine

1kg mala mogodu (tripe)

Water

Salt and pepper

2 tbs mild Rajah curry powder

METHOD:

For the ting: pour 2 cups of water in a pot and bring to the boil.

Pour in the fermented ting mixture and stir until you reach the desired thickness.

Reduce the heat and simmer for 15 minutes.

For the kale: Wash the kale and then chop it up, before adding it to a pot of boiling water

Stir while cooking. After about 10 minutes add the cream and boil for a further 5-7 minutes

Season with salt and white pepper, and then add the margarine.

Simmer for a further 5 minutes.

For the mala mogodu: Place the mala mogodu in a large bowl, with about 2 litres of water, and soak for about an hour

Rinse thoroughly under cold running water, until clean.

Cut into bite-sized pieces and place in a large saucepan, with about 2 litres of water.

Place lid on the pot and slowly bring it to a boil over a low heat.

Cook for 3-4 hours until tender. Drain and season with curry powder and salt, according to desired taste.

Place a portion of each of the ting, mala mogodu and kale onto a plate and serve.

Miss SA Top 30 contestant Tshegofatso Molefe shares her favourite food to express her heritage. Picture: Supplied

THE MERCURY

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