‘Sophia Lindop brings life to food with her series of cook books and shares with us a rich history of our country and the stories around her inspirational recipes.’ – The Next 48 Hours Cape Town, Jenny Morris
Sophia Lindop has produced another little gem in the Flavours and Traditions range, telling the tale of not only the two main influences, namely the Indian population and the Malay population, and how their age-old usage of spices and eating habits influenced the rest of our country in such a way that their recipes are now part of South Africa’s national heritage, but of all the other nations that played a role in this spicy story.
“Spices that we add to our food every day without thinking, such as pepper, cinnamon, cloves and nutmeg, were such a valuable commodity in the 15th century that they inspired fearless mariners to cross vast oceans in less than adequate vessels in search of new routes to the spice-rich Orient. Today pumpkin without cinnamon, potatoes without nutmeg and a curry without ginger is unimaginable, so, even now, all around the world, spices are still making magic ...” writes Lindop.
Recipes in this tantalizing collection include, among others, Cauliflower-and-chickpea biryani, Chilli bites, Courgettes stuffed with lamb mince and fragrant rice, Cucumber pickles, Chocolate cardamom brownies, Milk tart, Spicy rooibos iced tea and Mosbolletjies.
SPICES, Flavours and Traditions is the latest book in the Flavours and Traditions series and is a little book of gastronomic delight. It brims with history, unique South African recipes, and will hopefully inspire you to cook flamboyantly. SOUTH AFRICAN Flavours and Traditions,CAPE TOWN Flavours and Traditions, BRAAI & POTJIE Flavours and Traditions have been created for both locals and tourists alike, celebrating our heritage in a bite-sized chunk.
ABOUT THE AUTHOR
Sophia Lindop was born on a farm near Douglas, a small village in the Northern Cape province of South Africa, where she grew up in an environment characterised by old-fashioned values. Sophia is zealous about food and wine and displayed an aptitude for cooking from the age of five.