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The Story Behind Ubuntu-Kindess | Penny and Ella | Donations | Recipes


This is one of Ella's favorites. It is vegetarian, low fat and easy to make.


I cup basmati rice (or 350g=11 oz)
50g (or ¼ cup) butter
1 heaped tbsp caster brown sugar
1 tsp ground cinnamon or 1⁄2 cinnamon stick
6 cardamom pods, shelled and seeds crushed
1 tsp ground turmeric
5 tbsp raisins


Put all the ingredients in a large pan with 1 tsp salt and 500ml (2 cups) water, then heat until
boiling and the butter has melted.
Stir, cover and leave to simmer for 6 minutes. Take off the heat and leave, still covered, for 5
minutes. Fluff up and tip into a warm bowl to serve.



This is South Africa's national dish. It is a casserole. You can substitute veggie ground beef.
Bobotie is traditionally served with yellow rice and a salad. Serves 8

2 slices white bread (day old bread crusts are preferred)
2 onions , chopped
25g (1/4 stick or 1/8 cup) butter
2 garlic cloves , crushed
1kg (2.2 pounds) packet lean minced beef
2 tbsp madras curry paste
1 tsp dried mixed herbs
3 cloves
5 allspice berries
2 tbsp peach or mango chutney
3 tbsp sultanas
6 bay leaves

300ml (1 ¼ cup) full-cream milk
2 large eggs

Heat oven to 350 F or 180C/fan or 160C/gas 4. Pour cold water over the bread and set
aside to soak.
Meanwhile, fry the onions in the butter, stirring regularly for 10 minutes until
they are soft and starting to colour. Add the garlic and beef and stir well,
crushing the mince into fine grains until it changes colour. Stir in the curry paste,
herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of
ground black pepper.
Cover and simmer for 10 minutes. Squeeze the water from the bread, then beat into the
meat mixture until well blended. Tip into an oval ovenproof dish. Press the mixture
down well and smooth the top. You can make this and chill 1 day ahead.
For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top
with the remaining bay leaves and bake for 35-40 minutes until the topping is set and
starting to turn golden.





1 small (or half of a large) butternut squash
olive oil for roasting
1/4 tsp ground cinnamon

2 cups baby spinach leaves, washed & dried

150g or 9 oz. Gorgonzola (stilton blue and goat cheese are also often used)

1 large beet
1/4 cup roasted pumpkin seeds

3 tbsp olive oil

1.5 tbsp balsamic vinegar 

Salt and black pepper

Pre-heat the oven to 200C. Peel the butternut squash, scoop out the seeds and chop into cubes. Toss the pieces in the olive oil and coat with ground cinnamon, then spread out in a single layer on a baking sheet and roast for 20-30 minutes or until tender and beginning to brown. Please note: cinnamon is optional. You can also take the butternut squash without cinnamon and steam it and cool it in the fridge. Divide the washed spinach leaves between four shallow bowls or plates. Once the butternut is cooked and cooled, divide amongst the four plates and arrange on the leaves. Crumble the cheese and divide equally between the plates, sprinkling it over the leaves and butternut. Grate beet finely on top of each salad bowl.

Mix together the oil, vinegar, salt and pepper for the dressing and drizzle over the salad. Top each plate with a quarter of the pumpkin seeds and serve.


penny & ella's website-www.emzinitours.co.za



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