Dikuku le gemer (scones and ginger beer)
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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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Dikuku le gemer (scones and ginger beer)

Recipe By Mogau Seshoene
Photographs By Craig Fraser

Ingredients

Gemer (ginger beer):
2 litres water
2 cups sugar
2 Tbsp ginger powder
1 tsp cream of tartar
Handful of raisins
Peel of 1 pineapple
1 tsp instant dry yeast

This always reminds me of family celebrations, and especially of a favourite aunt. When the women gather to “peel” vegetables, there she is – same carrot in hand for at least three hours – animatedly sharing the latest (heavily embellished) story of her exciting life. As we hang on her every word, the pile of vegetables gets smaller. Between her and the scones and gemer, we couldn’t be more entertained.

Cooking Instructions

  1. For the ginger beer: pour 2 cups of water into a pot. Add sugar and dissolve over a low heat, stirring regularly. Add ginger, cream of tartar, raisins, pineapple peel and the rest of the water. Simmer for 10 minutes. Allow to cool (about an hour) and stir in the yeast. Cover and leave to stand overnight. Strain through a sieve into a 2-litre bottle and chill before serving.
  2. For the cream scones: preheat oven to 180°C and grease an oven tray. In a large bowl, sift flour, salt and baking powder. Using your hands, rub butter into flour and add sugar.
  3. Beat eggs and cream together. Make a well in centre of dry ingredients and pour in the cream mixture. Mix with a knife, being careful not to overmix.
  4. On a floured surface, pat dough to a thickness of 2 cm and use a cookie cutter to cut into rounds. Place on the greased baking tray and bake for 10 – 12 minutes, until just golden on top.

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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