If you know how to put a few simple and inexpensive ingredients together, you can create a scrumptious meal that will have everyone at the table smiling.
Nwabisa Lisa, who’s the owner of KwaLisa Soulfood, has been cooking since the age of nine. The private chef, who runs cooking classes, shares her top three budget-friendly recipes.
PEA SOUP
Ingredients
1 onion, finely chopped
1 tsp crushed garlic
1 tbs oil
1 cup frozen peas
1 cup fresh cream
½ cup chicken stock
¼ cup water
Salt and pepper, to taste
Mint to garnish
Method
In a saucepan, sauté the onion and garlic in the oil until soft. Add frozen peas and half of the fresh cream and mix together.
Add the chicken stock and water. Season with salt and pepper and leave it simmer for 5 minutes. Pour the mixture onto the blender and blend on low speed.
Open the small lid in the middle to allow some air pressure to escape. As you continue to blend, add the rest of the fresh cream little by little, until you everything has been added. Garnish with mint and serve with toasted bread and butter.
COTTAGE PIE
1 tbs oil
1 onion, chopped
1 tsp crushed garlic
1 carrot, chopped
1 celery, chopped
750g ground beef mince
¼ cup tomato paste
½ cup water
2 tsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper
For mash:
2 tbs butter
1.2kg potatoes, peeled and cooked
¾ cup milk
¼ cup white cheddar cheese
Method
In a large pan, heat the oil over medium heat. Add the onion and garlic, and cook till soft.
Add the carrots and celery, and cook for 3 minutes, or until soft. Add the beef mince, and cook until browned.
Add the tomato paste, water, Worcestershire sauce, thyme and salt and pepper. Leave it simmer for 30 minutes stirring occasionally, until it reduces down to a gravy consistency. Transfer it to a baking dish.
Mash potatoes
Add the butter to the cooked potatoes and mash until melted, then add milk and salt and mash till smooth
Spread onto the pie, use a fork to rough up the surface. Sprinkle the cheese and drizzle oil over. This will make it crispy.
Bake for 25 to 30 minutes, or until golden. Let it stand for 5 minutes before serving.
CHICKEN SOUP
Ingredients
1 tbs oil
1 large onion, chopped
1 tsp crushed garlic
1 cup carrots, chopped
Salt and pepper
½ tsp turmeric
1 tsp cumin
1 tbs flour
250g cooked chicken breast, shredded
2 cups chicken stock
1 cup frozen peas
Method
Heat the oil in a large deep pan. Add the onion, garlic, carrots, salt, pepper, turmeric, cumin and flour. Continue to stir until everything is well mixed.
Add the chicken and stock. Simmer for 10 minutes. Add the frozen peas and let simmer for another 5 minutes, or until the peas are soft.
This originally appeared on IOL
