Bone marrow and split pea soup
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen

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Bone marrow and split pea soup

Recipe By Mogau Seshoene
Photographs By Craig Fraser

Ingredients

1 cup split peas, soaked overnight
3 cups water
1 onion, chopped
1 Tbsp garlic, minced
Oil, for frying
500 g meaty beef bones
1 turnip, grated
2 tomatoes, peeled and grated
1 cup celery, chopped
2 cups chicken stock
Salt and pepper

Cooking Instructions

  1. In a saucepan, cook soaked split peas in 3 cups of water for an hour.
  2. In a separate pot, fry onion and garlic until soft. Add bones, turnip, tomatoes and celery to the onion pot, pour the stock over and simmer for an hour.
  3. Combine the peas with the boney broth and simmer for another 30 minutes, or until vegetables are thoroughly cooked and tender. Season with salt and pepper.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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