**page 3**

Lesothan Chakalaka.

Ingredients:

1 red bell pepper, finely chopped
2 tomatoes, fienly chopped
1 onion, finely chopped
2 hot red chillies, finely chopped
1 carrot, finely chopped.

Method:

Fry the carrots in a pan for a few minutes then add the onion, chillies and bell pepper. Fry for five minutes more then add the tomatoes.

Cook until the tomatoes break down and form a mush.

Season and serve with rice or Pap.

Stoofschotel.

Ingredients:

1 large onion
1 tsp curry powder
300g potatoes
300g white cabbage
2 tomatoes
300ml water
salt and pepper to season

Method:

Dice the potatoes and shred the cabbage.

Fry the onion in hot oil then add curry powder and fry for a minute longer.

Add the potatoes and water, bring to a boil and allow to simmer for five minutes.

Add the cabbage and cook for 10 minutes longer.

Chop the tomatoes and add to the stew.

Cook for 5 more minutes until the tomatoes soften.

Season with salt and pepper and serve.

Wild pumpkin leaves, pumpkin and mealie mix.

Ingredients:

1 small pumpkin, cubed
140g wild pumpkin leaves
250g fresh mealies, crushed
2 chili peppers, finely chopped
750 ml water
Add salt to taste

Method:

Bring water to the boil.

Add pumpkin, wild pumpkin leaves, crushed mealies and chilli peppers.

Cook until soft, stirring occasionally.

Add salt and simmer for a few minutes.

Serve hot.

**next page 4**