FROM THE TEAM
FOOD brings people together. More often than not, there’s food involved when families meet, we build friendships around the dinner table, we often gather around the braai to cheer our favourite sports teams to victory, and when we celebrate those great moments in life, there are platters and treats or huge pots of homemade love. A lot of what we love to do as South Africans involves food.
The recipes in DRUM Food reflect this love of being with friends and family and enjoying good food. From the succulent leg of lamb (page 20) which is perfect for fancier gatherings to the more laid-back ultimate best pizza (page 55) which works for an easy supper – there’s definitely something for every occasion in this magazine.
There are 110 great recipes to try: quick and easy light meals, hearty stews and curries, great pies, delicious pastas, tasty meat dishes and decadent sweet treats.
We love the North African dukkah spice rub on the lamb cutlets and putu pap salad (page 19) – and it looks so inviting on our cover! The harira (page 49) is a delicious soup and gives a taste of Morocco. There’s also a selection of truly South African dishes – try the easy boerewors and pap pizza (page 54), bobotie phyllo triangles (page 58), chicken livers with rigatoni (page 60) and the amasi fritters (page 78).
These recipes are perfect for sharing. So get your favourite people together, do the things you love and enjoy every scrumptious bite.
We’d love to hear your thoughts on DRUM Food and which recipes were your favourites. Email your feedback, opinions and pictures of the meals you have made from this magazine to email@example.com