Touched by Food

TikTok is full of quirky, fun, and sometimes surprisingly educational food trends — and the latest one that’s making waves involves amazi, the Zulu and Xhosa word for water, but in this context, it refers to the liquid in fermented milk. Users on the platform have discovered a simple trick: drain the liquid from amazi and you’re left with a creamy, cottage cheese-like treat. This isn’t just a TikTok hack — it’s rooted in traditional African cuisine, specifically in the making of maas. Maas is a fermented milk product, popular across South Africa. It has a thick, creamy texture, somewhat like yogurt or cottage cheese.  It’s tangy, slightly sour, and naturally rich in probiotics, making it both tasty and good for digestion. For generations, it has been a staple in South African households, often eaten for breakfast, as a snack, or alongside traditional dishes. TikTok users are now recreating this at home by draining the liquid from amazi to get that perfect, creamy texture without ne...

 🍊 Sicilian Blood Oranges grow on the sun-kissed slopes of Mount Etna. They  are famous for their vibrant red flesh, bold citrus flavor, and exceptional health benefits. Their rich color comes from anthocyanins, powerful antioxidants rarely found in other citrus. These oranges thrive in Sicily’s unique climate—warm days and cool nights—which brings out their sweet, tangy flavor. 🍊 What Makes Them Special? Different varieties to choose from: • Tarocco – Sweet and mild • Moro – Bold and rich in color • Sanguinello – Juicy with intense flavor They are packed with goodness: • High in Vitamin C • Rich in antioxidants (anthocyanins) • Supports heart & immune system  Certified as a PGI (Protected Geographical Indication) product—authentic and unique to the region 🥗 How to Enjoy • Freshly squeezed juice • Zesty salads with mint & fennel • Sorbets, marmalades & desserts • Vibrant cocktail mixers Taste the Tradition More than just fruit, Sicilian blood oranges are a ...

As South Africans, we’re no strangers to hearty, wholesome food rooted in tradition—think of our mieliepap or homemade rusks. Tsampa, a staple from the highlands of Tibet and the Himalayas, shares that same spirit of nourishment and simplicity. Tsampa has been a traditional food of Tibetan and Himalayan communities for centuries. Made from roasted barley flour, it’s deeply woven into the daily life and culture of people living in high-altitude regions where growing food is a challenge. Tsampa has a nutty, slightly smoky flavour thanks to the roasted barley. The texture is dry and coarse, similar to our own maltabella porridge, but richer and more rustic. Traditionally, tsampa is mixed with butter tea to form a dough-like consistency and eaten by hand—no cooking required. It’s perfect for cold climates and high-energy needs, much like our biltong on long road trips.  Tsampa is more than food—it’s a symbol of resilience and simplicity. And as South Africans who value both, it’s a tas...

Tallow is distinguished by its high nutritional value. In addition to facilitating greater nutrient absorption from food, lamb tallow is an excellent source of Vitamins A, D, E, K, and B1. It also possesses anti-inflammatory properties due to its conjugated linoleic acid (CLA) content, a naturally occurring anti-inflammatory agent. Moreover, it contains substantial amounts of stearic acid, oleic acid, and triglycerides.  Lamb tallow is a fundamental component of the KETO diet, offering greater stability than polyunsaturated, toxic seed oils. Its fatty acid profile comprises 50% saturated fat, 42% monounsaturated fat, and 4% polyunsaturated fat, and is classified as non-dairy. The shelf life of lamb tallow is approximately 10 months. Although it is naturally shelf-stable and does not require refrigeration, storing it in the refrigerator can provide an additional two months of shelf life. However, if refrigeration is not possible, ensure the tallow is stored in a secure, well-package...

Ramen is a traditional Japanese noodle soup. A richly flavoured broth, ramen noodles, and an assortment of toppings garnished with a boiled egg. La Mian, or 'stretched-out noodles' was originally a Cantonese dish and adopted by the Japanese as ramen., Unlike the thick buckwheat noodles known as udon, ramen consists of egg noodles that cook rapidly Ramen can be broken down into five essential components; a hearty, full-bodied broth, ramen noodles made with wheat flour, salt, water, and a unique alkaline water called 'kansui.'  The presence of 'kansui' is responsible for the noodles' characteristic texture. Ramen eggs, also known as aitsuke tamago or ajitama (taste-balls) in Japan are soft-boiled eggs marinated in a sweet soy sauce mixture, served as a topping for ramen. Seasonings, oil, and toppings such as tender meats, fresh vegetables, and a perfectly boiled egg round off the dish. To follow traditional ramen-eating etiquette, finish by drinking the remain...

Golden, crispy, and amazingly moist!  Kataifi  is a delicious dessert which like baklava is very popular among Greeks, Turkish. and Middle Eastern nations. An amazing dessert made with roughly chopped walnuts (and sometimes other nuts), spices like ground clove and cinnamon, wrapped into buttered crispy kataifi dough, and drenched in lemon syrup.  In the  Greek category of desserts, it is called syropiasta, which means  'drenched in syrup', much like baklava, galaktoboureko, and Saragli (baklava rolls). The very famous Dubai Chocolate is made with Kataifi batter and a filling of pistachio cream and tahini and then covered in rich  chocolate . Kataifi Pastry starts out as a batter which is poured through fine spouts onto a heated metal plate, where it is briefly dried and cooked. GALLERY HOME-MADE KATAIFI