DOCSLIB.ORG

Garden Zen Padkos Plank Braai-Broodjies Slow Sandwiches

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Garden Zen Padkos Plank Braai-Broodjies Slow Sandwiches padkos plank braai-broodjies slow sandwiches salads a bit of road food served on whole-wheat, plaas, rye, served on whole-wheat, plaas, rye, for a quick and easy indulgence sourdough, flatbread or panini sourdough, flatbread or panini asparagus haloumi R85 salad with poached plum, hibiscus-dressing cheese, tomato R36 cured duck breast R120 smoked pork neck R80 smoked trout salad R120 house-smoked, gooseberry relish, apples, sweet farm-style mustard goat’s cheese, avo, deep fried capers, panini, pickled radishes brie, caramelized onion R46 radish, asparagus, flaked almonds, poppy-seed-dressing shredded lamb R70 tomato salad R95 frikkadel, pesto, R85 chutney, lettuce, tomato, fresh cheese labne balls, Mrs Ball’s chutney basil vinaigrette, olive spread, panini tomato sauce, mozzarella chicken caeser R95 boiled eggs, croutons, parmesan, toasted pork belly R90 pine nuts, anchovy-dressing pickled curried fish R90 bacon, tomato, mozzarella R56 potato-rösti, plum chutney, rocket, tomato slices, panini sweet farm-style mustard on the side detox salad R75 cheddar, chutney R48 beetroot, toasted almonds, cucumber, baked chicken liver pâté R95 tomato, onion boerie R70 chilli, fennel, coriander, mint, caramelized apples, panini, mushroom chakalaka, thin boerewors, smoky coconut, fermented beetroot, cranberry relish horseradish sauce spicy-nut-mayo fried tofu R110 smoked chicken R75 duck breast salad R120 chilli salt, fermented beetroot, guava relish, rocket herbed leaf mix, toasted walnuts, dried cashew mayo, add kettle chips R10 apricots, red onion, raspberry-vinaigrette vegan nut and seed bread biltong carpaccio R70 substitute banting bread R15 rocket, parmesan, balsamic glaze or wheat-and-gluten free bread butternut flatbread R20 or vegan seed and nut bread R20 steak on sourdough R90 sirloin, crème fraîche, rocket, gorgonzola-dressing Garden Zen tots and tantrums hot beverages cold beverages toast with biltong R40 cappuccino R24 milkshake R36 vanilla, strawberry shortbread, chocolate, folded boerie R55 grande R28 milk tart rolled flatbread filled frosts R38 with boerewors americano R24 mint, sweet espresso, pineapple spaghetti R60 moerkoffie R28 ham, cream, fresh parmesan fresh pressed juice R46 we have 4 benches in the garden where mac & cheese R60 latté R32 customers can have a picnic for 2-4 café, salted caramel, chai tea, coolers R38 persons per bench, children included crème brûlée, matcha, mocha vintage lemonade, cheese burger R85 rooibos-cranberry, we allow a max of 8 adults and 4 children green-tea-apple burger bun, lettuce, tomato, beef patty, hot chocolate R32 should you take all 4 benches mozzarella cheese slice monkey gland sauce on the side the landlord kindly lets us use the garden home-made gingerbeer R20 as overflow, but unfortunately it is a ice cream R35 possibly slightly alcoholic… private garden, and we are liable for all damage to plants, beddings, herb gardens, with sprinkles and a biscuit little hot chocolate R26 fountains and so on soda float R35 smaller milkshake R30 no other furniture from the café side is artisan beers, wines by the permitted to be moved into the garden glass, cocktails, serious wines we trust that our patrons will respect the property that we rent, so as to ensure goodwill with our landlord, we are fully licenced and a well-kept premises pls enquire from your waiter please visit our website www.afroboer.co.za for all sorts of info regarding all sorts of questions, reservations, picnic boxes, cakes, parties and so forth picnic baskets are reserved via the website, and we need two days’ notice to prepare a chi-chi affair! .
Load more

Recommended publications
  • Understanding Fruit and Vegetable Consumption: a Qualitative Investigation in the Mitchells Plain Sub-District of Cape Town
    Understanding fruit and vegetable consumption: A qualitative investigation in the Mitchells Plain sub-district of Cape Town. by Catherine Jane Pereira Thesis presented in partial fulfilment of the requirements for the degree Master of Nutrition at the University of Stellenbosch Supervisor: Prof. Milla McLachlan1 Co-supervisor: Dr. Jane Battersby2 (1 – Stellenbosch University; 2 – University of Cape Town) Faculty of Medicine and Health Sciences Department of Interdisciplinary Health Sciences Division of Human Nutrition March 2014 Stellenbosch University http://scholar.sun.ac.za DECLARATION By submitting this thesis electronically, I declare that the entirety of the work contained therein is my work, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof, by Stellenbosch University will not infringe any third party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. Signature: Date: Copyright © 2014 Stellenbosch University All rights reserved ii Stellenbosch University http://scholar.sun.ac.za ABSTRACT Introduction Adequate fruit and vegetable consumption can provide many health and nutrition benefits, and can contribute to nutritional adequacy and quality of the diet. Despite existing strategies, most people in South Africa do not consume the recommended intake of five fruits and vegetables per day, and micronutrient intakes remain low. Aim The aim of this study was to describe underlying factors that influence individual and household fruit and vegetable consumption, in an area of the Mitchells Plain sub-district, by engaging with community members in a participatory manner in accordance with a human rights-based approach.
    [Show full text]
  • MH Interim Event Menu
    BREAKFAST FINGER FORK R 210.00 PER PERSON COLD Fruit and yoghurt trifle, oatmeal crisp Banana and vanilla lassi Pickled cucumber, tomato, bocconcini, olive tapenade Mini croissants filled with cheese, rocket, onion marmalade and tomato Mini muesli and bran muffins Selection of Danish pastries Fruit skewers, basil syrup Apricot and coconut granola bars HOT Mozzarella and onion tartlets Chicken and beef sausage skewers Chicken liver wrapped in bacon Salmon, lemon and ricotta tartlets Tomato and baby marrow kebabs Mini chicken or fish frikkadel CAPE TOWN MARRIOTT HOTEL CRYSTAL TOWERS Cnr Century Boulevard & Rialto Road, Century City, Cape Town | T. +27 21 525 3888 BREAKFAST BUFFET R 230.00 PER PERSON FRUIT PLATTER AND POACHED FRUIT Fruit selection Poached dried fruit with sweet spices Pineapple and pear compote Exotic fruit salad BREAD, PASTRIES AND TOAST Plain and pumpkin rye, multi-seed loaf, white and brown bread White or brown toast served with jam, marmalade and butter Selection of muffins, croissants and Danish pastries CEREALS Bircher muesli, Corn Flakes™, All Bran Flakes™, Rice Krispies™ and Tropical muesli Selection of yoghurt Full cream and low fat milk Mixed seeds and nuts Dried fruits SMOKED AND CURED FISH Oak smoked salmon, smoked butter fish, peppered mackerel Lemon wedges and cream cheese CURED MEATS Beef and chicken pastrami, chicken loaf, rare roast beef, salami CHEESE BOARD AND FRUIT KONFYT Cheese platter, watermelon, tomato chutney and fig preserves HOT Scrambled egg, crispy smoked bacon, sautéed vine tomato Truffle mushrooms and Lyonnaise potatoes Grilled beef and chicken sausages BEVERAGES Fruit juice selection Tea and coffee CAPE TOWN MARRIOTT HOTEL CRYSTAL TOWERS Cnr Century Boulevard & Rialto Road, Century City, Cape Town | T.
    [Show full text]
  • SPECIALIST E: [email protected]
    m: Don - 083 734 0864 HERB & SPICE e: [email protected] m: Jasper - 073 735 4455 SPECIALIST e: [email protected] All prices are ex. VAT inc delivery with Cape Town area (Min. 6 kg per order). Order’s must be placed before 1:00 pm to ensure next day delivery. Email, Whatsapp or Phone. CERTIFICATES: Kosher, Halaal, Product Specs & C.O.A’s available on request. NATURAL SPICE, HERBS & SEEDS To find a product, press ctrl-F on a PC or cmd-F on a Mac UNIT EXCL. UNIT EXCL. DESCRIPTION CODE DESCRIPTION CODE SIZE PRICE SIZE PRICE All Spice (Pimento) 214997 1kg R106,20 Cloves Ground 214746 1kg R117,60 All Spice Ground (Pimento) 214993 1kg R106,20 Cloves Stem Powder 214745 1kg R75,20 Aniseed Ground 214621 1kg R77,80 Cloves Stems Whole 214684 1kg R73,10 Aniseed Whole 214625 1kg R88,20 Cloves Tbc (1-2 mm) 214747 1kg R235,00 Basil Ground 214629 1kg R74,70 Cloves Whole 214748 1kg R235,00 Basil Rubbed 214631 1kg R74,70 Coriander Coarse 214752 1kg R54,70 Bayleaves 214632 1kg R79,60 Coriander Seed Ground 214755 1kg R74,90 Bayleaves Ground 214634 1kg R79,60 Coriander Whole 214770 1kg R74,90 Borrie 214639 1kg R39,70 Corn Freeze Dried 213390 1kg R53,30 Cardamon Brown Ground 214650 1kg R440,00 Cumin Crushed 214771 1kg R85,13 Cardamon Brown Whole 214651 1kg R440,00 Cumin Ground 214772 1kg R85,13 Cardamon Green Ground 214652 1kg R215,20 Cumin Whole 214784 1kg R85,13 Cardamon Green Whole 214656 1kg R229,00 Curry Leaves 213382 1kg R116,00 Cardamon Tbc (1-2 mm) 213748 1kg R240,00 Dill Seed Powder 214977 1kg R70,90 Carrageenan 214665 1kg R180,60 Pepper
    [Show full text]
  • What Is Meat?
    LETTER LETTERS TO THE EDITOR WHAT IS MEAT? The debate rages on So, we received an insightful response to a recent letter to the editor regarding the use of meat related terms for protein alternatives, and it makes for interesting reading. Thank you to Francois Mellet for taking the time to lay out his thoughts on this issue. 1. What is meat? mainly voluntary muscles, fat, and connective tissue associated with muscle. Worldwide meat is the edible portions of bone, with various tissues such as Mechanically deboned meat and "offal" a slaughtered animal, also known as the nerve tissue, connective tissue, blood is excluded from this point of view. flesh of animals. Edible portions, in the vessels, residual blood, lymphatic order of deriving it in an abattoir, are: tissue, tendons, cartilage and fascia. 2. What did the old regulations • Hygienically collected blood. Some of these parts are further stipulate? • The internal part of skins, or the processed into blood pigments, blood Mincemeat was simply minced or complete skin in the case of pigs proteins, collagen and gelatine, the ground muscular tissue and nothing and poultry. latter two derived from skins, tendons, else. It had to contain 60% lean muscle. • Red offal, also known as organ meats, cartilage and bones. The regulations further differentiated namely tongues, livers, kidneys, hearts, Dressed carcasses sometimes between Processed Meat and spleens and lungs in some cases, tails includes the heads, kidneys and skins. Manufactured Meat. Processed Meat was in some cases, necks in some cases, as Every food product made from a meat (flesh) that underwent a process of well as brains and reproductive organs combination of the above is a meat cooking, curing, smoking and/or drying in some cases.
    [Show full text]
  • (C.A.P.E) Meal Plan
    C.A.P.E Meal Plan Carbohydrate Adjusted, Protein Enriched Insulin resistance can be managed! Your health is our priority The C.A.P.E meal-plan Which diet will give you the best weight-loss results? Will these results be sustainable over the long term and will any harm be done in the process? This topic has caused intense debate and no medical condition has generated as many proposed solutions as obesity. In essence, the terms ‘diet’, ‘meal-plan’ and ‘eating style’ all boil down to an attempt to help you eat in a more structured, healthy manner and reduce the total amount of calories you consume. In the metric world these are measured in Kilojoules (KJ). Hundreds of different diets are available and opposing opinions are quite common. Not surprisingly, for anyone without a degree in dietetics, this topic can become somewhat overwhelming. How can the C.A.P.E meal-plan help you lose weight? With the C.A.P.E meal-plan our aim is to assist you with successful and perhaps even enhanced weight-loss, both over the short and long term, as well as to improve your general health. We believe that by optimising certain metabolic, biochemical and hormonal pathways that collectively influence body fat regulation within the extreme complexity of human biochemistry, better weight-loss results can be achieved. We also believe that this can be done without exposing yourself to any health risks and by helping you make better food choices, actually improve your health. In designing this diet, we have incorporated several modern dietetic concepts in one simplified platform.
    [Show full text]
  • Omslag Report V2
    The aflatoxin situation in Africa Systematic literature review RIKILT report 2018.010 The aflatoxin situation in Africa Systematic literature review Nathan Meijer 1, Gijs Kleter 1, Rosa Amalia Safitri 1, Monique de Nijs 1, Marie-Luise Rau 2, Ria Derkx 3, Joke Webbink 3, Marijn Post 3, Yuca Waarts 2, Ine van der Fels-Klerx 1 1 RIKILT Wageningen University & Research 2 Wageningen Economic Research 3 Wageningen University & Research - Library This research has been carried out by Wageningen University & Research and financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated (project number 1277360301). PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. Wageningen, December 2018 RIKILT report 2018.010 RIKILT report 2018.010 | 1 Project number: 1277360301 Project title: The aflatoxin situation in Africa Project leader: Nathan Meijer © 2018 African Union Commission / PACA. This study was financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated. PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. This report is published by RIKILT Wageningen University & Research, institute within the legal entity Wageningen Research Foundation with the copyright holder’s permission.
    [Show full text]
  • Sweets DRAFT BOTTLE
    @plantriversidedistrict #baobabloungesav IT WAS SAID THAT THE BEAUTY OF THE MAJESTIC BAOBAB, THE TREE OF LIFE, HAS BEEN PERFECTED FOR NEARLY 200 MILLION YEARS. ITS PRIMAL ENERGY COMES TO LIFE IN A JUXTAPOSITION OF RAW ELEMENTS AND MODERN ELEGANCE, INDIGENOUS INGREDIENTS AND SOPHISTICATED COCKTAILS. MAY OUR STORIED ROOTS CALL UPON YOUR UNTAMED ADVENTURER AND INSIST ON ONE MORE ROUND. DAWA MARTINI — 14 BAOBAB DAIQUIRI — 13 Snow Leopard Vodka, Plantation Pineapple Rum, Fresh Lemon Juice, Cruzan Banana Rum, Fresh Lime Juice, Local Honey Syrup, Demerara Syrup Fee Brothers Fee Foam NYATI — 16 BILTONG HUNT BOARD* — 19 SAINTPAULIA — 15 Buffalo Trace Bourbon, Domaine de Biltong, Craft Cheese, , F.R.O.G. Jam, Inverroche Verdant Gin, Tempus Fugit Canton Ginger Liqueur, Pineapple Juice, Fresh & Dried Fruits, Flatbread Violettes, Fresh Lemon Juice, Fresh Lemon Juice, Sumac Syrup, Basil-Star Anise Syrup Woodford Reserve Sassafras & Sorghum BOEREWORS SLIDERS — 14 NANDI'S PUNCH — 14 THE MAZAGRAN — 18 Smoked House Sausage, Don Q Añejo Rum, Caperitif, Four Roses Small Batch Kentucky Chakalaka Ketchup Sumac Aioli, Pineapple Juice, Fresh Lime Juice, Straight Bourbon, Crispy Onions, Toasted Brioche Baobab Syrup Madagascar Vanilla Syrup, French Pressed Chilled Coffee, FRIKKADEL — 15 SAVANNAH DUSK — 14 Coffee Bean-Infused Angostura Lamb Meatballs, Smoked Eggplant, Jose Cuervo Silver Tequila, Fresh (Smoked Tableside) Shug Tamarind Sauce, Roasted Peppers Mango Purée, Fresh Lemon Juice, Peppadew Pepper Syrup, Tajin HUMMUS — 12 Za’atar, Lemon, Crispy Chickpeas
    [Show full text]
  • The Imperial African Cookery Book Recipes from English-Speaking Africa by Will Sellick
    The Imperial African Cookery Book Recipes from English-speaking Africa by Will Sellick Featuring memories from Inkosi Dr Mangosuthu Buthelezi MP Adelaine Hain The Rt Hon Peter Hain MP Chenjerai Hove Lord Joffe CBE Dr Roger Leakey Prue Leith CBE Dame Monica Mason DBE HE Dr Festus Mogae Matthew Parris Rupert Pennant-Rea The Most Rev and Rt Hon John Sentamu Sylvester Stein “Tell me what you eat, and I will tell you what you are” Jean Anthelme Brillat-Savarin Contents Introduction British people in Africa Indigenous cookery African food overseas Zimbabwe, Zambia and Malawi Kenya, Uganda and Tanzania West Africa Mozambique and Angola South Africa, Botswana, Namibia, Swaziland and Lesotho Ingredients Fruits and vegetables Herbs and spices Herbs and spices Meat, fish, game and poultry Dry goods Equipment Provisions Culture and etiquette Soups, snacks, starters and savouries Chilled lime and avocado soup Sorrel soup Peanut soup Ground nut soup Butternut and apple soup Caldo verde (green kale soup) Mulligatawny soup Orange and tomato soup Green mielie soup Sugar bean soup Kebobs Pasteis de bacalhau Indian toast Boiled ostrich egg Hot smoked salmon on toast Kedgeree Ostrich egg cheese omelette Scotch woodcock Scotch toast Chopped or gehackte herring Beef biltong Tassal Pickled fish Bulawayo savoury Main courses Aubergine casserole with cheese Fish frikkadels Zambezi fish bobotie Lobster Thermidor Hake and slap chips Bean curry Banana curry Mauritian fish stew Gesmoorde vis (Smothered fish) Fish breyani Mozambique prawns Zanzibar fish stew L.M.
    [Show full text]
  • 20 Recipes for Everyday Cape Malay Home Cooking © 2013 Salwaa Smith
    Cape Malay Cooking 20 recipes for everyday Cape Malay home cooking © 2013 Salwaa Smith Lamb Kofta Tangine Moroccan meatballs cooked in a spicy tomato sauce. Ingredients: For the sauce Method: 1 onion, chopped roughly Add all the ingredients in a large saucepan, cover and 1 large potatoes, cubed gently simmer over a medium heat for 15 minutes, 2 carrots, chopped in chunks stirring occasionally. Meanwhile make the meat balls. 1 courgette, chopped in chunks Approximately 15 green beans ½ tin chopped tomatoes 450ml vegetable stock Salt and pepper to taste 1 teaspoon paprika 1 teaspoon ground garlic Method for the meatballs: Wash and drain minced meat well. For the meatballs: Soak bread in water and squeeze excess water out. 500g fat free mince Chop onion, pepper, tomato, finely. Add all the ingredi- 1 onion, finely chopped ents in a mixing bowl and mix thoroughly using your 1 small green pepper, finely chopped hands. Roll into small balls and fry in a preheated sauce- 1 tomato, finely chopped pan with little oil until brown and cooked both sides. ½ teaspoon nutmeg Place the meatballs in the sauce. Do not stir but just let 1 teaspoon crushed garlic them sit on top of the sauce. 1 slice slightly stale bread, soaked in Lower the heat, cover and cook for another 8-10 water minutes. Uncover and let simmer another couple 1 egg minutes if you feel the sauce needs thickening. Serve Salt and pepper to taste with lots of crusty bread for dipping in the sauce or over spaghetti or over boiled rice. © 2013 Salwaa Smith 2 Kool Frikaddel CABBAGE FRIKKADEL (KOOL FRIKKADEL / OUMENS ONDER DIE KOMBERS) Serves 6 Method Ingredients Heat the oil in a large deep pot.
    [Show full text]
  • A B Page 1 of 10 South African English Is Lekker!
    South African English is lekker! - SouthAfrica.info Page 1 of 10 Close Window | Print this story South Africans speak English, that doesn't mean you'll always understand us. Our robots are nothing like R2D2, just now doesn't mean immediately, and babbelas is not a shampoo. SA English has a flavour all its own, borrowing freely from Afrikaans - which is similar to Dutch and Flemish - as well as from the country's many African languages, with some words coming from colonial-era Malay and Portuguese immigrants. Note: In many words derived from Afrikaans, the letter "g" is pronounced in the same way as the "ch" in the Scottish "loch" or the German "achtung" - a kind of growl at the back of the throat. In the pronunciation guides below, the spelling for this sound is given as "gh". A abba - Carry a child secured to one's back with a blanket. From the Khoi-San. amasi (pronounced um-ah-see) - A popular drink of thick sour milk. From the isiZulu. An alternative name is maas . apartheid (ap-art-hate) - Literally "apart-ness" in Afrikaans, apartheid was the policy of racial separation, and the resulting oppression of the black majority, implemented by the National Party from 1948 to 1990. A short history of South Africa ag (agh) - Generally used at the beginning of a sentence, to express resignation or irritation, as in: "Ag no man! What did you do that for?" B babbelas (bub-buh-luss) - A hangover. bagel (bay-gell) - An overly groomed materialistic young man, and the male version of a kugel .
    [Show full text]
  • Lhas Struisbaai / Agulhas
    Want2Stay Recipes Resepte lhas Struisbaai /Agulhas Struisbaai Kontakbesonderhede: Want2Stay Webtuiste: www.want2stay.com Kom gesels saam op Facebook en vertel ons van jou herinneringe aan luilekker vakansie dae op Struisbaai. Facebook Naam – https:// www.facebook.com/want2stay.accommodation E-Pos ( Struisbaai): [email protected] E-Pos (Hoofkantoor): [email protected] Posadres: Posbus 104 , Struisbaai, 7285 Foon: 011 568 0243 Vir besprekings: Want2Stay : (Struisbaai, L’Agulhas, Suiderstrand) Webtuiste: www.want2stay.com Skakel: 011 568 0243 [HQ] Of besoek ons by: https://wa.me/027115680243 E-pos: [email protected] Enjoy your stay with us. •STRUISBAAI: renowned for its 14 km stretch of pure white sandy beach, is a premier holiday destination. Each of the 14 pristine kilometers offers safe bathing. The quaint little harbour, filled with busy fishing boats and quayside anglers is a must-see. Pleasure and angling cruises depart from here. From here, the road hugs the coastline, and leads you through the picturesque holiday village of L'Agulhas to the southernmost tip of the African continent. •L'AGULHAS: The picturesque holiday village of L'Agulhas, 5 kilometers away from Struisbaai, is at the southernmost tip of Africa. Residents enjoy the distinction of being the Africans living closest to the South Pole. It provides also a panoramic view of the meeting place of the two oceans. Here are some cape holiday cuisine ideas… Indeks / Index: • VIS / FISH • Whole Fish • Struisbaai stokvis • Hawe sardyne • Kreef oor die kole • Smoorsnoek • Agulhas
    [Show full text]
  • Polfyntjies Vir Die Proe
    Polfyntjies vir die proe C. Louis Leipoldt bron C. Louis Leipoldt, Polfyntjies vir die proe. Tafelberg, Kaapstad 1963 Zie voor verantwoording: http://www.dbnl.org/tekst/leip001polf01_01/colofon.php © 2011 dbnl / erven C. Louis Leipoldt 7 1. Die Goewerneur se Boontjie DIT SOU moeilik wees om in die groentetuin iets meer eg Afrikaans teë te kom as die ouderwetse ‘goewerneursboontjie’, of, soos hy soms genoem word, ‘hereboontjie’. En dit sou ook moeilik wees om hom raak te loop in enige buitelandse kookboek. Raadpleeg maar daardie alwetende ‘Larousse gastronomique’, die alomvattende, allesbeskrywende leerboek vir die hedendaagse kok, en jy sal vind dat ons mooi, lekker goewerneursboontjie nie eens daarin genoem word nie. Selfs in ons Afrikaanse kookboeke word hy nie aangetref nie, al word daar soms van ‘droë boontjies’ gepraat. En tog, wat is daar mooier as die ouderwetse, groot soort goewerneursboontjies? Groen, is hulle 'n prag, ofskoon dit amper 'n sonde sou wees om die nog onmondige peulvrug kombuis toe te neem, want hulle is baie lekkerder as hulle ryp geword het in die son. Net soos die peule oopbreek en die twee gedeeltes opkrul om die skat wat hulle tot hiertoe sorgvuldig bewaar het, aan die wêreld te ontbloot, is hulle regtig op hul beste. Hoe pragtig is die skakerings van kleur - rooi, swart-bruin, wit en geel - wat hulle toon. Soos stukkies Amandola-marmer lê hulle daar - en daardie soort is van oudsher beroemd as die beste marmer. Dit is waar, ons kry teenswoordig maar selde die goewerneursboontjie in sy egte ouderwetse prag, en dit lyk al hoe meer asof sy soort kleiner, gerimpelder en minder kleurryk word.
    [Show full text]