New recipes in Somizi Mhlongo’s cooking book are eye catching

New recipes in Somizi Mhlongo’s cooking book are eye catching

Multi-talented celeb Somizi Mhlongo recently added ‘number one best-selling cookbook author’ to his resume with the stellar success of Dinner at Somizi’s: I’m Not A Chef, which hit the shelves late last year.

New recipes in Somizi Mhlongo's cooking book are eye catching

The Idols SA judge told TshisaLIVE, “When putting this cookbook together, I wanted to make something truly authentic for my fans. I wanted to point out South Africans how easy it’s to feature ‘pizazz’ to everyday meals.”

In the book, the self-taught chef elaborates, saying “home-grown traditional food and Kasi-style dishes are often frowned upon and seen as unappetising, but why? The starter recipes in my cookbook take their cue from that.

“The challenge was taking those ingredients that aren’t seen as gourmet, and turning them into fine dining experiences without having to go away from your house. this is often one among the items that make my cookbook unique.”

Somgaga’s favourite starter recipe? The finger-slapping lamb trotters “because they’ve great [to serve] as an entrée or nutriment while your guests are chilling and chatting”, he says. “They’re also amazing for a hangover.”

You may end up craving a number of these meaty ‘babalaas bites’ if you enjoy one too many of Somizi’s Is’qeda ‘Koma. He’s put an adult spin thereon childhood classic, the lolly, by adding alcohol to the combination.

Somizi says this recipe is one among his favourites because it is easy to form, and therefore the boozy frozen treats are “fun to possess [in the freezer] especially as someone who loves hosting friends and family; they’re great for summer anywhere any time”.

“When you purchase tlhakwana (lamb trotters), the cuts are chunky and people hooves are often quite intimidating,” says Somizi.

“Since we eat with our eyes first, let’s first cut them into fancy bite-sized pieces. That way, they’re easy to eat. Simply take a bite, suck the gelatinous morsels and throw away the bone. you’ll devour as you mingle and rub shoulders, it doesn’t need to be an extreme sport.

“You get to save lots of money too since you will not spend a little fortune on a bag and you’ll easily serve over 20 people.”

Serves: 4

Time: 2 hours


2kg lamb trotters

1 tbsp vegetable oil

1 onion, finely chopped

3 garlic cloves, minced

2 tbsp mixed herbs

3 springs fresh thyme

3 tbsp oregano

½ tsp coriander seeds

1 tsp Chinese paste

¼ cup Chinese hot chilli sauce

1 block Knorr beef broth Pot

1 tbsp salt

1 cup predicament

Parsley, chopped, to garnish


Fill a deep pot with water. Add the lamb trotters and boil for 40-60 minutes till soft but still holding their shape.
Preheat the oven to 160°C.
Once the trotters are cooked, drain the water from the pot and cut the trotters into bite-sized pieces.
In an ovenproof pot, heat the vegetable oil and fry the onions and garlic till translucent.
Add the mixed herbs, thyme, oregano and coriander seeds and fry till fragrant.
Add the bite-sized trotters to the onion mix and fry on medium heat for five minutes.
Add the Chinese paste, chilli sauce, stock and therefore the cup of predicament. Add the salt. Stir together and permit to cook on low heat for five minutes.
Remove the pot from the stove and place within the preheated oven to cook for a half-hour.
Once done, remove from the oven and sprinkle with parsley.
Serve in small bowls or on a platter, together with your choice of side.
New recipes in Somizi Mhlongo's cooking book are eye catching
Serves: 6

Time: 10 — 20 minutes, plus freezing time



2 shots vodka

1 cup fruit juice

1 kiwi, sliced


2 shots gold tequila

1 cup fruit juice

1 shot strawberry syrup


2 shots gin

2 tbsp honey

Juice of ½ a lemon

1 cup pomegranate juice

Lemon slices


2 shots vodka

1 cup fresh fruit juice

Glazed cherries, chopped


2 shots vodka

1 cup mixed berry juice

Pomegranate seeds


Mix juices with the alcohol during a shaker.
Shake for a few minutes and pour into small ziplock bags.
Add the sliced fruit to the ziplock bags and seal.
Freeze overnight and luxuriate in on a hot summer day.
• Recipes and photos from ‘Dinner at Somizi’s: I’m Not A Chef’ by Somizi Mhlongo. Priced at R295, it’s available online from and at CNA stores.

Comments are closed.