Chef Tlali Masakala's Chilli Mopani Worms Veg Tal recipe
As South Africa celebrates 30 years of freedom and democracy this year, we feature a recipe by Chef Tlali Masakala who graduated from the National Youth Chef’s Training Programme (NYCTP) in 2011.
The programme was established through a partnership between the National Department of Tourism and South African Chefs Association to address the need for cooks and chefs in South Africa’s hospitality industry.
It aims to equip young, unemployed people with skills to become chefs.
Masakala is one of the beneficiaries whose recipe made the cut in the department’s the MaSisulu Recipe book, titled #MaSisulu100 in 2018.
“The NYCTP has changed my life and enabled me to follow my passion. In 2014, I was the only South African to be awarded the world-renowned and coveted City & Guilds Gold Medal for Experience in the culinary arts,” he said.
The City & Guilds Gold Medal for Experience is a global initiative that recognises the achievements of learners, lecturers and trainers who produces exceptional work.
“I am grateful to heroes like Ma Sisulu (South African anti-apartheid activist) for paving the way so that we have the educational opportunities such as the NYCTP initiative,” he said.
He dedicated his Chilli Mopani Worms Veg Tal recipe in memory of Ma Sisulu’s legacy:
Ingredients
• 3 tablespoons of oil
• 4 cloves garlic (minced)
• 1 large onion (finely chopped)
• 1 large green pepper (diced)
• 1 stalk celery (diced)
• 3 red or green chilies (optional)
• 2 tablespoons of paprika
• ½ teaspoon of ground cinnamon
• 2 tablespoons of ground coriander
• 1 teaspoon of ground cumin
• 1 teaspoon of cocoa powder
• 3 tablespoons of tomato paste
• 3 large of tomatoes (diced)
• 3 cups of fresh tomato (pureé)
• 4 cups of water
• 2 large of carrots (diced)
• 3 cups of Mopani Worms (soaked in hot water for 10 minutes and washed thoroughly with warm water)
• 2 cups of bulgur wheat (partly cooked)
• 1 cup of pearl barley (cooked)
• 1 cup of red kidney beans (tinned)
• 3 tablespoons of chutney
• Salt and pepper for taste.
Method:
• Heat the oil in a pot.
• Add onion, garlic, green pepper, celery and chillies.
Fry for 3 minutes.
• Add paprika, cinnamon, coriander, cumin, cocoa powder and tomato paste. Fry for another 3 minutes. Add diced tomatoes, tomato pureé and hot water.
Let it simmer for 30 to 40 minutes.
Add carrots. Once the carrots are almost cooked. Add Mopani worms, and cook for 10 minutes.
Add bulgur wheat, pearl barley, red kidney beans and chutney.
Season with salt and pepper. ❖ • • • • • •