South Africa - Mealie Bread and Butternut Soup
This hearty dinner of butternut soup and cornbread was absolutely delicious, and provided several days of healthy leftovers to enjoy. In this project, I am trying to learn about styles of cooking from all over the world, and I knew basically nothing about South African cooking when I started, but this butternut soup was one of the very first recipes I found when I started my research, and I was very keen to try it. The mealie bread seemed like the perfect accompaniment to this lovely soup, so that's what I decided to do!
The soup was very tasty and creamy and it smelled amazing as it simmered. The curry and cinnamon added really nice flavours to the mix of vegetables as well. The mealie bread was fun to make as well, and turned out much better than some of the other breads I've made for this project. I've never had a cornbread that uses actual pieces of corn as well as cornmeal, so that was an interesting change, and it was particularly delicious when it was warm and buttered, then dipped in the butternut soup.
I would absolutely make both of these dishes again, and I am so pleased with how they turned out. The soup especially I think could be a new favourite, and was a lovely introduction to South African food.
FIRSTS THIS WEEK:
- Cooked with leeks
- Made cornbread
- Had cornbread with kernels mixed in
RECIPES I USED:
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