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DEKAT DIGITAL 2019 - 2020

DEKAT Magazine is the custodian of Afrikaans Culture. Well known for exceptional photography and design, the 2022 luxury edition will delight you. You will find topical lead articles, lifestyle articles focusing on art, culture, design and décor, motoring, food and wine and travel. In addition, we find hidden stories, meet extraordinary people and share divine recipes with you. The 320-page book is a unique window into the lives of the Bohemians and the Eccentrics living on the Southern tip of Africa.

DEKAT Magazine is the custodian of Afrikaans Culture. Well known for exceptional photography and design, the 2022 luxury edition will delight you. You will find topical lead articles, lifestyle articles focusing on art, culture, design and décor, motoring, food and wine and travel. In addition, we find hidden stories, meet extraordinary people and share divine recipes with you.
The 320-page book is a unique window into the lives of the Bohemians and the Eccentrics living on the Southern tip of Africa.

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CRISPY MOROGO AND PEANUTS<br />

Ingredients<br />

A large bunch of morogo, stalks removed, washed<br />

Salt<br />

A handful of shelled peanuts<br />

500ml oil for frying<br />

Method<br />

1 Choose the larger morogo leaves. Dry them well and cut lengthways into 1–2mm thin strips.<br />

2 Prepare kitchen towel on a dry clean surface.<br />

3 Heat oil to about 180°C, add the morogo strips and fry for 10–15 seconds or until they turn a deeper green.<br />

4 Lift out immediately, spread onto the kitchen towel and sprinkle with salt, to taste.<br />

5 Peanuts can remain raw if you prefer. Emma normally soaks them first, then drains and roasts them at 140°C for 40 minutes.<br />

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