Mmule’s delicious new cookbook is all about nurturing friends and family through fabulous food – and that’s whether it’s for a weeknight meal, a lazy weekend breakfast or a dinner party. A passionate foodie and private chef, Mmule began cooking as a way to show her love for the community (aka her tribe) around her. Today, the social media maven shares the recipe for her tasty creations online as well as in her fabulous new cookbook.
“I was inspired by my tribe and the amount of requests I receive on social media for different types of recipes that could accommodate all their needs,” says Mmule. “From moms wanting quick meals to partners wanting to impress their spouse, it was important for me to create recipes that would live forever.”
Family time
“Fridays are usually date night for my husband and I, so I’ll make the kids something quick before we venture off for supper – I’m obsessed with trying new restaurants and love eating out. The kids have sports on Saturdays, so we’ll head over to the country club or a kid’s restaurant afterwards, and then Sundays are rest days – we’ll head off to church and I’ll make a spread of roast chicken or lamb and veggies for lunch.”
All things delicious
Within the cookbook you’ll find recipes for Braised Pork Trotters, Red Sorghum Salad and Ting (“a sour porridge that’s a Tswana girls staple growing up and always makes me feel nostalgic”). There’s also a delightful spread of splash-out desserts (Chocolate Cake with Chocolate Coffee Mousse anyone?), festive feasts, quick meals and salads.
Tshotlo Tacos
1.5kg beef brisket, cut into large pieces
2 cups beef stock
4 Tbsp olive oil
1 onion, chopped
3 cloves garlic
1 bay leaf
½ cup orange juice
Salt and pepper to taste
Taco shells for serving
Flesh of 1 avocado, smashed, for serving
½ cup sour cream for serving
Spice Mixture
1 Tbsp chipotle powder
1 Tbsp smoked paprika
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
- Prepare the spice mixture by combining all the ingredients in a bowl. Set aside until ready to use.
- Place the beef, beef stock, olive oil, onion, garlic and bay leaf in a large, deep pot and ensure the meat is covered by the liquid. Cook for 3 hours over a medium heat until tender.
- After 3 hours, scoop out 1 cup of the cooking liquid from the pot. Transfer the meat and any leftover cooking liquid to another dish and shred the meat, using 2 forks.
- To the same pot add the reserved cooking liquid, orange juice and spice mixture and mix. Return the shredded meat to the pot and fry over a high heat until the meat is evenly coated and the sauce reduced. Check the seasoning and adjust if necessary.
- Fill the taco shells with the spiced shredded beef, avocado and sour cream.