Mpho Tshukudu and Anna Trapido offer healthy eating solutions based on traditional southern African food, and modern versions of time honoured favourites. From gluten-free sorghum flapjacks to salads featuring low-GI, ancient grains, this book is all about great-tasting South African superfoods. Find out how to cook foraged traditional greens and explore new takes on nose-to-tail eating. How about a modernised tshidzimba with oven-roasted tomatoes? Or an updated inhloko with spiced pumpkin salad? Perhaps a comforting bowl of classic mofokotso? It’s all here, plus many more innovative, delicious dishes that are very good for you too.

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Recommended by

Yemisi Aribisala

Food writer

I have to admit to buying this book impulsively because it is the first food book with black authorship that I have seen since I came to the Western Cape. “…chickens from the shop don’t taste good…their muscles are soft even if it says “free range” on the packet. I go to Diepsloot to buy a real ‘Hard Body’ township chicken.” There is a sense of rightness with the world when a book confesses that. There’s millet uphoko, sorghum, anise and yogurt millet breakfast porridge, classic Dikgobe-black eyed beans cooked with sorghum. Overjoyed to find mucilaginous root vegetables – amadumbes cookedwith bacon, cream and rosemary; 5-hour oven cooked oxtail and tripe and trotters curry. Mabele (sorghum meal) with coconut cream and peanut butter. Amasi curd cheese.