Cue much excitement. This month's Kitchen Trotter box has landed ! The magnet immediately set the tone - we're off to Africa this time.
They had given a tiny clue on the Facebook page by saying that it would be a country surrounded by two oceans. This cheeky penguin peering out was the next clue - aha, South Africa !
The first product out of the box is the only thing that sprang to mind when I discovered the destination - biltong, which is dried beef. We have tried biltong before, in a Flavourly box that we reviewed last year, so I'm sure we'll enjoy nibbling on this.
Next I pulled out a sachet of Durban curry powder, which is apparently mild. I'll be keen to see if this is any different to the more traditional Indian curry powder.
There is also a packet of Rooibos tea.
The next product made me do a double take - Jelly Tots ?! On the card describing the contents, these are said to be a typically South African treat (remember that the box comes from France where Jelly Tots are unheard of) but I checked and these are UK-produced. Hmmm - a bit of a cheat there, I think !
Next is a pot of coriander from Andalousia in Spain. (Umm, not very South African either then !)
Ahh, that's more authentic - a bag of twisa white corn flour which is used all over South Africa.
And the final ingredient is a bottle of Nando's Medium Peri-Peri Sauce.
Kitchen Trotter always put in a little souvenir, to complete the globe-cooking experience. Last month, Pierre loved the little donkey finger puppet in the Peruvian box. This time, it's a protea flower, which is one of the emblems of the country.
Time to discover the recipes. First is Peri-Peri Chicken and its Classic Pap.
Next is the intriguing and unpronounceable Bobotie and Geelrys with Rosyntijes (which I think, after some scurrying around on google, means Bobotie and Yellow Rice with Raisins !).
One for Maddy Daddy the resident Soup Monster to try out - Butternut Squash Soup.
And finally, Malva, which looks like a South African version of a jam sponge pudding.
I'll be sure to keep you up to date as I try out the different recipes so watch this space to see how we get on.
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