Kate’s South African Salad Dressing
- 08
- Nov
- 2010
From our chef Kate Magic.
Makes enough to cover a side salad for four, or a main salad for two. Takes just five minutes to make. You can use a blender if you like, but it’s just as easy to make this by hand.
The addition of Baobab to a salad dressing gives it a wonderfully refreshing edge, which offsets the richness of any good creamy dressing. Read the rest of this entry »
Baobab Bone Builder
- 01
- Nov
- 2010
A fantastic new smoothie recipe as featured in Get Fresh magazine. By Bella Wilmink of Inspiral Lounge.
Serves 4 (makes 1 litre)
Read the rest of this entry »
Spicy baobab and pear muffin
- 03
- Mar
- 2010
Good for either breakfast or snack. From Oded’s Kitchen. Oooh, I can smell them already!
Makes 6 large muffins.
African Baobab Chicken Groundnut Stew
- 02
- Mar
- 2010
This delicious groundnut stew is traditionally eaten all over the African continent. Recipes differ from region to region: in west Africa it is searingly spicy, while in central Africa cassava leaves are included in the stew. This version has a mild to medium heat and we serve the spinach or cassava leaves on the side. It is enhanced by the unique flavor of baobab fruit from Elephant Pepper’s Baobab Gold chilli sauce.
Serves 4
Blueberry and Baobab Lift
- 11
- Feb
- 2010
Sharp, sweet, creamy, fragrant and smooth and let’s not forget, packed with antioxidants too!! Another great recipe from the Yozuna kitchen.
This vitamin packed smoothie is like no other as it contains the fruit pulp of the Baobab. The baobab tree is the oldest tree in Africa and is known as the tree of life or the upside down tree. The fruit is naturally rich in vitamin C, packed with dietary fibres and also has a prebiotic effect on your digestion.
- Prep time: 2 minutes
Serves 2
Baobab Victoria Sponge Cake
- 11
- Feb
- 2010
Uh-oh… A fantastically delicious cake from the Yozuna kitchen!
- Prep time: 10 minutes
- Cooking time: 20 minutes
Serves: 8 or 6 hungry monsters!
Baobab Jam with Melted Camembert and Caramelised Onions
- 11
- Feb
- 2010
This is a great starter from the Yozuna kitchen.
Serve with fresh bread of your choice, rocket or plain salad leaves. Dip bread in melted camembert and Enjoy!
- Prep time: 7 minutes
- Cook time: 20-25 minutes
