Spekboom – that food so loved by the elephants at Addo and written about last week by Beth Cooper Howell in Woman on Top– is also a tasty addition to this simple stir-fry.
This recipe is by Sally-Ann Creed, co-author of The Real Meal Revolution, the “Banting” book, which revolutionised the way many South African families look at food.
It is in her latest cookery book, Delicious Low Carb, which aims to give healthy, affordable and practical recipes for low-carb living. Even though the 100 or so recipes minimise the use of grains, carbohydrates and sugar, they are packed with flavour.
Creed’s advice is simple: buy fresh, unprocessed food and prepare it in your own kitchen. Leave the energy bars, shop-bought biscuits, fizzy drinks and boxed cereals.
Family stir-fry with spekboom
1 onion, diced
2 cups chopped kale
2 cups chopped cabbage
1 carrot, cubed or sliced into sticks
1/2 cup spekboom leaves (these grow wild in our gardens)
2 cloves garlic, finely chopped
1 teaspoon fresh oregano leaves
1 fresh chilli, deseeded and finely diced
100-200g bacon, diced
coconut oil, for frying
Optional: grated mozzarella cheese, avocado
Fry everything together in plenty of coconut oil
Serve with grated mozzarella over the top and/or chopped avocado.