Phuthu Stay Phut, Don't go!

We all have something to say – who doesn’t love his own opinion? I would like to tell it like it is, unedited. If you are easily offended I suggest you move on to the Slangtionary for a good giggle.

• Besides Lala Land, there is no such thing as a perfect place. You may run away from the problems in South Africa just to find different sets of problems in other countries.
• Why are you leaving? Is your reason for packing-up a great business opportunity or do you have difficulties dealing with fear? If its fear you are struggling with, the bad news is that you will take it with you wherever you go (or run, rather – it comes from within) – this is something you have to deal with before you think about leaving.
• It’s so easy to start seeing only the bad and miss out on all the good. Whatever we focus on, we become, or another way of putting it: Where the mind goes, the man follows. The quality of your life starts to take form in your mind. Trash in, trash out. If all you are taking in is the skop-skiet-and-donner stories happening around you, you will constantly live in fear. Don’t worry about things that may not even happen (today), you will lose out on many beautiful days. Try to get some balance. Yes, be informed. Yes, be cautious, but remember to be open to all the good things happening around you. Live for today – who, by worrying can add another day to their lives? We live in a beautiful country and not everyone is dodgy or has ulterior motives. We have great business opportunities, lovely weather and beautiful places to go. Start feeding your mind with some good stuff and deal with the not-so-good stuff when/if it happens!
• Is your argument for leaving that you are doing it for your children? That you would like to move them to a neighbourhood where they can ride around on their bicycles the way you did back in the day? Although this is something we all want for our children, we need to keep in mind that there is much more to a child’s life than riding his bike in complete safety, especially if he has to give up his friends, family, opportunities, sport and lifestyle for this privilege. South Africa has changed and we have to move with the flow – forward – whether we like it or not. We can either use this opportunity to build our children’s character (by teaching them compassion and show them by example how they can make a difference in South Africa) or we can let them be as miserable as we are.
• If you think that life is all about you and your family I unfortunately have to burst your bubble. From a purpose point of view, this is far from the truth. Of course your family and its needs are important and you should do everything in your ability to give them what they need (opposed to what they want) – this is your first priority as a father/parent. But when we get a glimpse of the millions around us living in poverty, the focus should move from self to how I can make a difference. Once we have a heart change we realise that life is indeed not only about making a cosy living somewhere, but about something much bigger. A life lived for a cause ends up to be a life richer than a life lived for self.

This is probably not what you wanted to hear or something you would like to share at your Book Club over a cuppa. I suppose I could’ve sugar-coated it a bit, but where’s the fun in that? The fact that I have my fingers on the keyboard and have you in a position where you can’t interrupt or backchat just made it a bit easier. On a more serious note – Please stay.

If you’re reading this it means that you’re thinking of leaving or know of someone that is. Or you just love reading. While there are some legitimate reasons for leaving, we much prefer you staying. If your head tells you to go but your heart is looking for a reason to stay, I will gladly assist:

• If you are born and raised in SA, you will most definitely have strong roots here. The country has an incredible ability to shape and form one’s thoughts and perceptions and for this reason it’s quite natural and easy to relate to other South Africans, to share the same excitement, fears, hopes, language etc. You can simply not duplicate this process elsewhere and expect to be welcomed with open arms.
• We have great weather and being South African, we always look for an excuse to have a braai which means friends and family, being outdoors, boerewors and good vibes.
• South Africa needs you. Your qualifications, your vote, your time and energy – we need people that don’t mind getting down and dirty in making a difference i.e. doing whatever it takes to improve things over here.
• Diversity – As a rainbow nation we have so many different cultures, all gathered under one sunny umbrella: Boertjies, Rooinekke, Xhosas, Sotho’s, Zulu’s, Capies and our very own Bollywood clang – what spice!
• We have a beautiful country that offers a lot to be proud of – the proof is in the pudding: Tourists definitely look at our country as spectacular. So should we.

For me, it’s in my blood. It’s the energy, the rawness, the excitement of not quite knowing what to expect next, the people and the rhythm that makes me somewhat radical and strangely positive. I don’t know what the future holds, but for now, I choose to stay phut and fight the good fight. Hope you do too.

An Indian treat; can be served as a snack at any time – that being said, I don’t think it will go down well with a glass of Chardonnay or a Long Island Tea, perhaps rather with a cold beer. Nice and spicy.

Ingredients
150 g Chickpea flour
15 ml Cake flour
1 Medium-sized potato, coarsely grated
1 Medium-sized onion, grated
10 ml Coarsely ground coriander seeds
5 ml Coarsely ground cumin
3 Green chillies (finely pounded)
5 ml Fine salt
5 ml Paprika
5 ml Baking powder
A handful fresh coriander leaves (chopped)
25 ml Diced spring onions
Oil for frying

Method
Sift all the dry ingredients into a large mixing bowl.
Add the remaining ingredients to the above.
Mix in enough water to make a batter similar to the consistency of thick flapjack batter.
Heat some oil in a large frying pan; add spoonfuls of this mix to the oil.
Turn over when the fritters are golden brown.
Once the other side is golden brown, remove and drain on absorbent paper.
Serve hot.

Origin: Afrikaans – Melktert. A sweet pastry crust filled with a creamy filling made from milk and sprinkled with cinnamon. You may want to disappear with what’s left over in pot afterwards (be civil and at least take a spoon with you!)

Pastry

2 cups Flour

1 egg

1/2 cup sugar

2 teaspoons baking powder

125 g butter

pinch of salt

Method

1. Cream butter and sugar well together and add eggs, beat well.
2. Add all ingredients, making a stiff dough. Press into two or one round cake tins/pie dish and bake in moderate oven untill light brown. (180 deg)

Filling

4 1/2 cups milk

2 1/2 tablespoons cornflour

1 cup sugar

3 eggs

pinch of salt

2 1/2 tablespoons flour

1 teaspoon vanilla essence

big spoon of butter

Method

1. Let milk boil
2. Beat eggs well and add sugar, flour, cornflour and salt.
3. Mix well
4. Pour boiling milk on this mixture and stir well.
5. Return to stove and stir well until mixture thickens.
6. Add butter and vanilla essence and now pour into cooked shell.
7. To decorate – sprinkle with cinnamon

Mutton / Lamb

Originally made by the Indians and Cape Malays but loved by all! A savoury pastry (in the form of a triangle) filled with spicy curry fillings and deep fried until golden brown. The fillings vary from mutton to chicken, potato and corn.

Ingredients for the dough:
375 g cake flour
15 ml melted butter / margarine
5 ml lemon juice
250 ml cold water
5 ml salt

Ingredients for the filling:
500 g Minced mutton / lamb
2 ml Turmeric
5 ml Salt
1 Large clove garlic
1 Piece of ginger
1 Green chilli, crushed
10 ml Chopped coriander leaves
1 Large onion, finely chopped
3 Spring onions, finely chopped
2 ml Garam masala
20 ml Butter, melted

Oil for frying

Dough
Sift the flour and salt together, add enough cold water to make a firm dough.
Add the lemon juice, knead the dough gently until pliable.
Divide the dough into 12 pieces and roll each into a ball.
Roll out 6 balls on a floured surface and shape them into 10-cm diameter rounds.
Brush each round with melted butter and sprinkle with flour.
Stack the rounds leaving the final round ungreased and unfloured. Roll out the stack into a very thin, large round and trim the sides to form a square.
Heat an ungreased baking sheet in the oven at 230C until very hot, remove from the stove and place the dough square on it.
Turn the dough square over a few times until the dough starts puffing up.
Remove the square from the baking sheet as soon as this happens. Repeat the procedure for the remaining 6 balls of dough (so you end up with two big squares).

Filling
Cook the meat with a mixture of the garlic, ginger, turmeric and salt minced together. Add the chilli and coriander leaves.
When almost dry, add the onions and cook until the liquid has evaporated, stirring often to prevent from forming lumps.
Add melted butter, allow the mixture to cool down.
Add the spring onion and masala.

Samoosas
Cut the prepared dough squares into strips 8 cm wide and 25 – 30 cm long.
Separate into layers before the pastry cools.
Cover with a damp cloth to prevent the dough from drying out while making the samoosas.
Holding a strip of pastry in your left hand, pull the bottom corners across and fold it up to form as a triangle with sharp corners and a pocket in which to put the filling.
Fill with about 10ml filling, then continue folding the pastry across the top of the triangle to seal off the opening. Tuck the edges round to form a triangle.
Seal the remaining edge with a paste of flour and water and pinch the two bottom edges together.
Leave in a cool place for about half an hour before cooking.
Fry the samoosas in hot oil for 10 minutes or until golden brown, turning them often.
Remove and drain.

A  South African (Afrikaans) dish - Deep fried, like doughnuts without it being sweet and can be filled with mince or eaten with golden syrup (or anything else you can think up!).

Ingredients:
500ml Cake Flour
20ml Baking Powder
3ml Salt
15-30ml Melted Butter or cooking oil
1 Egg
250ml Buttermilk
Cooking Oil for deep frying

Method:
Sift flour, baking powder and salt together
Beat butter, egg and buttermilk together.
Now add this to the flour mixture & stir.
The dough should have a spongy texture that drips easily off a spoon.
Half fill a large pot with cooking oil and heat until it bubbles.
Place spoonfuls of dough into the hot oil
Deep fry for a few minutes and then turn and fry them until Golden Brown
Remove when cooked and drain on paper towelling.
Allow to cool slightly before eating.

To Serve:
Add butter and/or Golden Syrup or Honey