Nelson Mandela centenary

Former South African President Nelson Mandela, right, reacts with Archbishop Desmond Tutu, left, during the launch of a Walter and Albertina Sisulu exhibition, called, ‘Parenting a Nation’, at the Nelson Mandela Foundation in Johannesburg, South Africa, Wednesday, March 12, 2008. (AP Photo/Themba Hadebe)

Nelson Mandela Centenary: Try out Madiba’s favorite meal recipes

You might be quite surprised at some of these.

Nelson Mandela centenary

Former South African President Nelson Mandela, right, reacts with Archbishop Desmond Tutu, left, during the launch of a Walter and Albertina Sisulu exhibition, called, ‘Parenting a Nation’, at the Nelson Mandela Foundation in Johannesburg, South Africa, Wednesday, March 12, 2008. (AP Photo/Themba Hadebe)

18 July 2018 will mark the day that Nelson Mandela would have turned 100 years old. While people will be remembering his legacy all across the globe, we thought we would look back at some of Madiba’s personal favourite foods.

Nelson Mandela Centenary: Madiba’s favourite recipes

During his time in The Presidency, Mandela had his food prepared by personal chef, Xoliswa Ndoyiya. She didn’t just cook for him for five years, though, her food was so good that Madiba ended up using her until his death in 2013.

Read: UCT launches Nelson Mandela School ahead of centenary celebrations

A few years back, Ndoyiya told her own Mandela story as she wrote the book Ukutya Kwasekhaya: Tastes from Nelson Mandela’s kitchen. Ukutya Kwasekhaya means home food in isiXhosa.

“This book is a collection of Xoliswa’s favourite recipes; recipes that she has prepared for Mr Mandela and his family, friends, visiting heads of state, celebrities and politicians, for over 20 years.

“Madiba is now 93 years of age and, although he is the most famous man in the world, his tastes are simple; he is happiest with traditional food, which could be the key to his longevity. He prefers fruit for dessert, for example, and porridge for breakfast,” The publisher says.

In the book’s foreword, Mandela simply thanks Ndoyiya for “feeding us so well all these years”.

While traditional home cooked food was Madiba’s favourite he also favoured a wide variety of dishes that you don’t hear about every day. Ever heard of a Peanut Butter and Spinach Soup? We hadn’t…

With everything from “family reunions to late-night political strategy sessions” needing food. These are three recipes from the book that the former president loved. Give these a try next time you’re not sure what to cook.

Peanut Butter & Spinach Soup

1⁄4 cup olive oil

1 medium onion, grated

2 medium potatoes, peeled

and grated

4 large carrots, grated

21 ounces spinach,
finely chopped

5 cups water

2 chicken stock cubes

2 tablespoons smooth
peanut butter

Salt and white pepper, to taste

Heat oil in a pot and sauté onion until soft and golden, about 5 minutes. Add potatoes, carrots and spinach, and mix to combine. Add water and stock cubes, and bring to a boil. Reduce heat and cook until potatoes are soft, about 15 minutes. Add peanut butter, blend well and cover the pot with a lid. Simmer on low heat for 10 more minutes. Season with salt and pepper and serve.

Orange Turkey

1 13-pound turkey, fresh
or thawed

1 tablespoon butter, melted

1 orange, thinly sliced

Marinade

3 cups fresh orange juice

1⁄2 cup lemon juice

2 tablespoons paprika

3 tablespoons allspice

1 tablespoon all-purpose
seasoning

2 tablespoons pumpkin pie
spice

Stir all marinade ingredients together in a large container. Add turkey, coat well and leave to marinate for at least 1 hour. Preheat the oven to 180˚C. Remove turkey from marinade, rub all over with butter and place breast side down in a roasting dish. Pour over with half the marinade, cover with foil and roast for 45 minutes. Remove foil and turn turkey over. Arrange orange slices on top, pour over with the remaining marinade and bake until brown and cooked through, about 1 hour 30 minutes (or depending on weight of turkey). Let rest before carving and serve with side dishes of your choice.

Citrus Pudding

1⁄4 cup butter, melted

7 ounces graham crackers

13.5 ounces frozen orange
juice concentrate

1 teaspoon lemon juice

1 cup fresh cream, beaten until
soft peaks form

4 large egg whites, beaten until stiff

1 teaspoon lemon zest

Grated lemon rind (optional)

In a glass dish, mix together butter and biscuits for the crust. Press into the base and sides of the dish. Place orange juice concentrate and lemon juice in a bowl or jug. Fold in cream and egg whites, then pour mixture over biscuit base. Sprinkle lemon zest on top and refrigerate until set, about 1 hour. Serve garnished with finely grated lemon rind, if desired.