This recipe comes from Elsie Menasce, whom I met on my first trip to South Africa in June 2004. Elsie is the author of The Sephardi Culinary Tradition (Sephardic Cookbook Corporation, 1984), a book about the cuisine of the Sephardim—the Iberian, southern European, and Middle Eastern branch of Judaism, whose culinary traditions differ markedly from those of the Ashkenazi, or eastern European and Russian Jews.
