South Africa is bursting with unique, home-grown herbs, and it’s high time we introduce those authentic Mzansi flavours into our everyday staple family dishes. Wayne Blake, Cluster General Manager at ANEW Hotels & Resorts, is flying the local flavour flag, proving just how appetising local botanicals can be.
Luckily, many of these fun indigenous herbs, including dried honeybush, snowbush, and sage, are available through local health shops, online, or at farmers’ markets. Or better yet, ask your Ouma/Gogo – she probably has a stash in her pantry.
Butternut & sage soup
This twist on a classic butternut soup uses sage leaves to season the stock, giving the soup a deep, aromatic base that brings the feeling of the bush straight to your bowl. Serve with warm “potbrood” straight from the oven. This meal is zero fuss, simply grab a premix box at your local shop, mix and pop in the oven. But don’t even think of skimping on the butter…
Buchu-marinated chicken
Swap out your usual dried herbs for something with some real local zing. Buchu brings a fresh, fruity “minty-ness” that pairs beautifully with lemon juice, olive oil and garlic. Marinate your chicken overnight, place it on the braai or in the oven, and let this uniquely South African aroma do all the talking. Buchu is a great antidote for inflammation, so don’t hesitate to include it in your favourite Sunday roast!
Fynbos salt-roasted veg
Whatever your go-to veggie combo is, like carrots, baby marrow, butternut and sweet potato, give it some fynbos pizzazz! Drizzle your favourite vegetables with olive oil, sprinkle generously with your choice of fynbos-infused salt and roast until golden and caramelised. It’s the South African-flavoured roast you didn’t know you needed.
Snowbush maize fries
Cape Snowbush, also known as “kapokbos” in Afrikaans or wild rosemary, brings a subtle woody, herby twist to any meal. Infuse the water for your maize meal with Snowbush leaves. Once the pap has cooked, pour it into a flat dish to cool and set. When firm, slice into chip or fries shapes, lightly brush with oil, and air-fry at 200°C for about 6-8 minutes, or until golden and crispy. Finish with a sprinkle of fynbos salt for a crunchy, earthy snack that’s lekker – with literally anything.
Milk tart
End on a sweet note with dessert! Steep the milk with dried honeybush leaves and use it as the base for a creamy, custardy milk tart. It’s subtle, nostalgic, and undeniably South African.
