Saturday, November 10, 2012


(a traditional South African winter comfort food)

3-4 litres of milk
500g linguine pasta (broken into smaller 5cm pieces)
1 teaspoon salt
1 cup sugar
2 cinnamon sticks
2 cardamom pods
cinnamon sugar for serving

Bring the milk to the boil and add pasta and salt, with the cinnamon sticks and cardamom. Put the cinnamon sticks and cardamom in a bag so that it can be removed at the end of cooking time. Cook over low heat until the pasta is quite soft. If the mixture is too thick add more milk, and if too runny you can thicken it with flour or maizina mixed with a little bit of cold milk. (bring to the boil again if you added flour/maizina.) Add 1 cup (or more) of sugar near the end of cooking time. Serve very hot with cinnamon sugar.


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