Former Miss SA and Miss USN Fitness Busisiwe Mmotla is a teacher and down to earth Kasi girl with a passion for family and community development. 

She’s a senior phase and FET teacher Who believes beauty pageants are still relevant in modern South Africa. 

“Pageant queens are important national ambassadors who are self-motivated philanthropists who want to help improve lives. Pageants are also great confidence builders – I gained my confidence through participating in pageants, they are definitely relevant today,” she says.

Downhome deliciousness 

Minister of Finance Tito Mboweni may have famously tweeted his recipe first, but pilchard stew is a firm favourite across South African homes. It’s delicious, nutritious and it’s just one of those foods you can stretch with just about any veggies you have on hand. 

 

Ingredients

  • 1 cup Mealie meal
  • 2 cup water
  • 2 tsp margarine
  • Pinch of Aromat
  • 1 can Lucky Star pilchards
  • ½ onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • ½ teaspoon Six Gun Grill spice
  • 1 carrot peeled and sliced
  • 1 potato peeled and cubed
  • Pinch of salt
  • Pinch of Rajah curry powder
  • Oil

Method for braai pap

Place half of the chopped green, red and yellow peppers in a pot with the margarine and aromat and fry until peppers are soft.

Add hot water and then add enough mealie meal to the boiling mixture and stir till nice and stiff then let it cook for 25 to 30 minutes till it’s ready to serve

Method for Pilchards Stew

Thoroughly clean fish by deboning and removing unwanted pieces.

 Put oil in a saucepan and fry chopped onion and rest of the peppers over medium heat.

Add a pinch of rajah curry powder and stir to mix

Add carrot and potato and add a pinch of salt and the Six-Gun Grill spice. Stir.

Add the fish and stir until cooked

You can also thicken the stew by adding any soup of your choice or by adding a can of chopped tomatoes

Serve the pilchards stew with braai pap and add a spoon of flavoured atchaar 

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Recipe courtesy of Miss SA and Busisiwe Mmotla