If only you had a crystal ball. This is what ours is telling us will be on trend for 2019. In no particular order ...

    Chilled red wines- unoaked, lighter bodied reds such as Pinot Noir, Gamay (Beaujolais), Cabernet Franc from the Loire and Tempranillo's. We know that reds don't always have to be served at room temperature so this year expect to find more restaurants offering to chill your red wine, especially if we get another heatwave summer.

    Gazoz- with the ever growing interest in things fermented and botanicals, Gazoz (main picture) is an Israeli soda based drink, made with natural fruit syrups (often from fermented fruits) fresh fruits, botanical infusions and herbs topped up with fizzy water. It's going to be this years addition to the increasingly popular shrubs and drinking vinegars of 2018. Find it on the menu at Bala Baya.Southwark. London.

    Rum- Gin might be left on the shelf in favour of rum, which we are very happy about being part Caribbean foodies. White, gold, flavoured, spiced, dark, premium and overproof, there is no single standard and it's no longer the sole preserve of sailors and pirates. Want to know more? Follow Ian Burrell our favourite Rum Ambassador or try a Rum Masterclass at Cottons. We must go again!

    Afro-Caribbean- well this is rather a broad area in terms of food and drink. The rise of North and West African cuisine is now well established. Mr SuffolkFoodie is from Durban so we are pinning our hopes on seeing more from South Africa, heavily influenced by the fruity and full bodied flavours of Cape Malay cuisine along with the French and Dutch influence of the European settlers. (Keep an eye out in the recipe book for our own family recipes). As for Caribbean cuisine look out for Rastafarian Ital cooking which is natural, plant based and organic. Plantains will feature too, we're getting bored with avocadoes and cauliflowers, plantains make great snacks. Tostones will be in!

    Lard - the big fat comeback. Butter prices have gone through the roof and restaurants are looking at keeping menus affordable and innovative. The Italians love it and it's a mainstay of Mexican cooking and it's not as bad for you as you thought. Love a lardy cake don't you? Get barding and larding everyone.

    Sardines- healthy, sustainable, delicious and affordable. One of our favourites and used in many types of cuisine from around the world. From spiced and fried whole in Indian recipes to the delicious Pasta Con le Sarde of Sicily, proving that they are versatile too. Bring on summer for some more delicious Portugeuse sardines cooked over the open fire.

    Breakfasts - using rise and shine orange and yellow food which is Instagrammable. We'll be eating food because it's photogenic and can be hashtagged 'feel good' or 'sunshine food'. So we are guessing mango, oranges, lemon curd, pumpkin, carrots, things with saffron and God forbid no more turmeric lattes.

    Grocerants - grocery stores and deli's with sit down dining, ready to eat, ready to heat food. The type of place that you go to buy the components of a take away supper then think dammit, if I eat it here it will save me washing up.

    Waste not want not - zero waste cooking with wonky veg and root to fruit dishes will stay in vogue and so will the meaty nose to tail eating we've enjoyed over the past few years. Fig leaves will be very popular, brussel sprouts are making a big comeback, look out for Kalettes, broccoli stems, radish tops and carrot tops. But let's make sure that it's tasty please?

    Bread - it's back. More ancient grains, sprouted grains, cornbread and vegetable stuffed doughs. Apricot breakfast bread, potato, pumpkin and onion baguettes, flatbreads, Earl Grey teacakes. You name it we will be kneading it. Sorghum will be the grain of 2019. Cheerio quinoa!

    Published in Trends

    Xoliswa Ndoyiya was Nelson Mandela's personal cook from 1992. Her job interview consisted of just one question: “Can you cook our home food?”

     Here is the recipe for Umphokoqo, a porridge made of maize meal and sour milk which was one of Madiba's favourite foods.  He had it made whilst staying at The Dorchester in London.

    Mr Suffolkfoodie having been brought up in South Africa also enjoys a bowl of this on most mornings.

     

    Ingredients

     

    2 cups water
    1 teaspoon salt 
    2 cups mealie meal ( polenta )
    1 litre amasi (sour milk similar to buttermilk, buttermilk will do)

     

    Method

     

    Bring the salted water to a boil.

     

    Add mealie meal, stirring constantly. Lower the heat and, stirring throughout, cook until the porridge is soft, approximately 25 minutes.

     

    After 25 minutes, stop stirring. Reduce the heat to an absolute minimum and cover the pot with a lid for 15 minutes or until the texture is totally soft (if there are still granules, the mixture is not yet cooked).

     

    Remove from the heat, turn the contents of the pot into a large bowl and allow it to cool completely.

     

    Serve with soured milk on the side so that each diner can determine how sour they would like their umphokoqo to be. The soured milk is then stirred into the porridge.

     

    Published in Dish of the Day
    Chakalaka is a traditional South African recipe for a fiery tomato relish. You can eat it with almost anything and either hot or cold. It is thought to originate in Jo'burg and ask anyone for a recipe and you will never hear the same ingredients twice.  Baked beans are often added.  Try it and see!
     
     
    1 large onion, finely diced.
    6 large tomatoes, skinned and finely chopped
    2 green peppers, finely diced
    4 large carrots, peeled and grated
    2 tsp curry powder
    2 small hot chillies, finely diced
    a couple of splashes of peri peri sauce to taste
    pinch of salt
    150ml vegetable oil.
     

    Method: 

    Heat the oil in a pan then add the onions and green peppers. Fry until soft before adding the carrots, tomatoes and chillies.

    Mix thoroughly and allow the mixture to simmer gently for 1 minute (stirring occasionally). Towards the end of the cooking time use a broad spoon to squash the ingredients against the side of the pan so that the mixture becomes smooth.

    Add all the remaining ingredients and cook for a further 15 minutes.

    Published in Jam and chutney