Most Commented Food Blogs (313)

Today I bring you a delicacy of true African cuisine! A mutton dish better than the best rib, roasted on a bed of charcoal. A Baked Sheep Head.

Yes, you read it right! No word play here. A real sheep’s head. It contains a lot of meat and is relatively cheap. Most butchers around here can supply you with a well cleaned head. It is so easy to prepare; even a man can do it!

When you get home, inspect the head and remove any hair still on it. I use a cutthroat to ‘shave’ it. Then saw the head across the top into two halves, but leave lower jaw intact. I use a garden saw to do this. You could ask the butcher to do it as well.

Flap the two halves open and clean out the nose section (easy, if it is not already done), but leave the brains in place. Another delicacy on toast - or just as it is.

Push the two halves together and clamp with a skewer. I use three bended canvas needles for this.

Dampen the head and rub some course salt on it. I normally sprinkle some barbeque spice at this stage too.

Preheat the oven to 160º C and bake for 4 hours.

Enjoy. Mine is only going into the oven now. You can eat it hot or cold. I prefer it cold. It tastes like something between a roasted rib and a sheep neck.

Here in Africa, women are not allowed to eat the tongue; it makes them talk too much, they say.

Eating the brains has a side effect though.

I find that if I share it with some female company, they mill around me for days and follow me in a line where ever I go; bleating like … Oh shut up, Catfoot!


Enjoy your day too!

I’m very fond of sardines and the other day I bough a few cans of very cheap sardines for R7.00 (about US$ 0.47) per can.

Back home I noticed that it was imported from Canada. I normally buy the Norwegian sardines at double the price. Granted, it is not as good as the Norwegian sardines, but certainly no worse that our locally produced sardines that also sell at double the price. I wonder how much it retails for in Canada. How on earth can Canada produce a product that is not inferior to our own, transport it… what… probably 15,000 miles to South Africa and still sell it at half the price?

But this is not the only fish that is imported. Baracouta (we know it as snoek), imported from New Zealand, is readily available at most our supermarkets at R30.00 (about US$ 2.00) each. Okay, they are rather small but a fresh locally caught snoek of that size will easily set you back R40.00 to R50.00 each. Once again produced at the other side of the world and transported all the way here, to be sold cheaper than our local product. How’s that?

Is our labor too expensive or our taxes too high?

And then there still is the ethic side of the matter. We have a large fishing industry but most our fishermen live under the breadline. What has happened to protecting your local industries against cheap imports?

No, I’m not pointing finger at anybody. I’m guilty too, but should government not block imports like this. We can produce enough fish for the nation without importing it.

Have a great day, and eat some fish. It is good for you.

Ok, all hands to the plough here, the challenge is to create an East meets West breakfast.

So ................ easiest is to say

(a) what you like for breakfast (not necessarily what you have, but what you would like to have) and
(b) the name or type, or at least whether East or West


These are the only ones I know - probably have variations you know or prefer - and all are West

Full English - bacon, eggs, toast. sausage, grilled mushroom, grilled tomato and sometimes steak

Full Scottish - bacon. eggs, square (Lorne) sausage, potato scones, black pudding and sometimes haggis
(Both of the above often served with baked beans but not when I make them ) (whistle berries)

Continental - fruit, pastries, croissants, cheese, at least one type of charcuterie (usually ham)

American pancake heaven - stack of pancakes with bacon and maple syrup. I have no idea what other breakfasts are popular in the US, for the whole 10 days I was in the US I ate pancakes

I've been out with Jewish friends who had kippers with fried egg (in place of bacon)



Oh and by the way, to keep it topical and related to CS, the difference between being involved and being committed can be demonstrated by bacon and eggs. The hen is involved, but the pig is committed.

With the abundant Rat and Mouse blogs of late I thought I would share some of my favorite recipes for cooking them.
Bandwagon Mouse

Ingredients:-
6 freshly killed mice. (Substitute rats if you have them)
1 large onion, finely chopped.
1 box of tic tac’s. (Scampi fries or mint flavor)
Selection of cookies
250g Pirate Arrrs.
1 table spoon of lols.
Garlic, ginger & turmeric to taste.

Wash the mice in boiling water to remove the fleas and other things in their fur, remove the innards and leave to soak in fresh or cubed chicken stock.

Heat up a cast iron pan and add soulmate oil or olive oil if soulmate is not available, add the onions, ginger and garlic, a spoon of turmeric and Saute until the onions are soft, add the mice to the pan and cook on both sides until the fur is blizzard's, add the lols, the tic tacs and simmer for 2 valentines.

Serve on a bed of Pirate Arrrs and garnish with the cookies.

Bon appetit!

I'm eating on company expenses so decided to push the boat out and have a mixed grill and a pud yum

No chance. I couldn't even finish my grill, .if I bent forward right now food would shoot out my ears.

I'm a tall woman with a healthy appetite but it defeated me

Isn't there some happy medium between giant meals and dainty nouvelle cuisine?

was created by me during this quarantine. Honestly, you'd have been bowled over. Normally I would have rushed outside with it and insisted passersby taste it, it was that good. Perfect balance of seasoning, a dash of dry mustard, using finest aged cheddar (from as it happens Ireland, what else would you expect in Spain) and smooth as velvet.

As it was I ate my solitary cauliflower cheese, nodding approvingly with every mouthful and occasionally closing my eyes to appreciate the sublime flavour better


Bet I never ever achieve one that good again but who knows maybe this isolation boredom, which means more time for cooking, will turn me into a proper cook at last

Two unrelated circumstances came together recently to form what is currently the practice to call a perfect storm. It is hard to predict what a storm might leave in its wake; it depends on too many variable factors to be done with much accuracy. The nature of the storm; its strength and direction, and what lays in its path are a few that come readily to mind. My storm, when it came, could easily have been mistaken for a light breeze, and I certainly could not have predicted what it would leave behind.

Sardines are what it left behind. That -I think- illustrates very well my point about the unpredictability of the consequences of storms; as does this blog: Who could have predicted that something entitled “A Perfect Storm” would turn out to be about sardines?

The first circumstance to manifest was my diminishing interest in putting any effort into preparing meals. The second was the uncertainty of being able to rely on the availability of any particular item in the supermarket, because of the panic buying the virus crisis has prompted in many of us. It occurred to me that a possible solution to both these problems may well come in the form of cans. Had I been more discriminating in my choice of cans when I set about stocking up on them it is more than likely that sardines would not have been included, but my guard was down and they were.

I opened the sardines one lunch time when I found I had nothing else that didn’t need heating up. There were three of them lying there in the can, and they were not as tightly packed as their reputation had led me to expect. Nor did I expect how tasty they would be, and a world of possibilities opened up.

I was suddenly thinking of sardines in white wine sauce and sardines au vin: imagining sardines a la creme and sardines on a bed of couscous with roasted Mediterranean vegetables, and even sardines and mash, or sardines in the hole.

After a while, immediately after my disappointment at the infeasibility of sardine Kiev, I remembered why I had bought the sardines in the first place, so I just eat them straight from the can.

I just get tired of chinese dishes,so I steamed some deer meat, and put inside some herbs. Well, I used a pressure cooker, and I steamed rice inside also, which makes the lower layer and deer meat with soup on the upper layer. When I opened the pressure cooker, I found the deer meat soup sank to the rice. So I chopped some meat and some garlic, and spring oinion, and an egg. Then I stired fried the rice with all the spices in and the egg. The I put this fried rice in a baking utensil. And I added some cheese on top,baking 15minutes. The taste is great!

Water, water everywhere but not a drop to drink.

We have many different options for our drinking water, but they are not all healthy!

Tap water.
Bottled water.
Deionized water.

What do you prefer?

Someone gave me yesterday Philippine Delicacy called PUTO came in two flavors cheese and Ube. TWO BOXES was sent me.

I shared one box to my housemates and one box I kept for myself
Today I will marathon eating the All Puto else it will stale!! Mapanis!