Pasta Grandé launches search for the biggest, most generous South African pasta dish
Aug 14th, 09:52
What is a “lekker” South African flavour? Is it in the roasting of freshly ground coriander seeds that will coat your biltong and spice your boerewors? Is it in the braaivleis fire smoke when your Karoo lamb tjoppie releases its first fat on the coals? Is it in the cinnamon, gingery aroma that fills a Bo-Kaap kitchen when a tomato bredie is on the stove? Is it hidden in the peri-peri chicken livers served in a warm vetkoek in Vilakazi street? Or is it in the mutton curry that fills a bunny chow in downtown Durban?
These are the kind of flavours that Pasta Grandé is searching for in the quest for the biggest, most generous South African pasta dish. We like our pens and pootjies curry tripe and we adore our mogudu and smileys. Now is the time to take pride in your own favourites and design your pasta dish to suit. Pasta Grandé is not from Milan, but from Malmesbury. Here, between the West Coast potjies, the Bushveld game roasts, and the Kasi shisanyamas, we eat big, generous helpings of food that are shared around long tables full of friends.
That is why Pasta Grandé wants to celebrate what is rightly our own heritage – our own way of eating and enjoying. There is R50 000 in cash on the cards for the winner of the big, generous South African pasta dish recipe search. Every month from end August to December 2019, two dishes will each win their cooks or chefs a top-of-the-range pasta pot, and the R50 000 winner will be announced in January 2020. The competition is open to everyone and all – as long as you are over 18 and hail from SA.
Pasta Grandé already received some wonderful and unique recipes: a lip meat (Inhloko inyama) and pasta soup and Chef Mbombi’s grandmother’s Mozambican peanut and prawn penne pasta; then there is that biltong, avocado and chickpea pasta salad with a mustardy dressing and the tricolore screw pilchards bake and fried liver with morogo macaroni and cheese. Pull out all the stops: Buy a pack of Pasta Grandé, make up your dish with your mopani worms, baked pumpkin or fresh sardines, take a pic with your mobile and post it on www.makeitgrande.co.za. Then share your local pasta recipe with us on social media using #MakeItGrande, #MakeItYourWay and #PastaGrande.
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Try these recipes
Home of all things Malay, the Western Cape inspired this tasty pasta salad. Made with a chunky mango coriander salsa and topped with Malay-spiced meatballs, this dish is as diverse in flavour as the Cape’s cultures.
Think of smoked snoek, and one thinks of the West Coast. This creamy smoked snoek pasta dish has typical Cape-style flavours, with a touch of Italian style.