Women’s magazine legend Dorah Sitole cooks traditional food to keep Mzansi’s food culture alive. As former editor of True Love magazine and a food stylist, travel writer and author the 66-year-old says she is happy to see traditional African cuisine trending among new and young chefs in the country. As the world celebrates Vegetarian Day, Sitole has prepared a corn and baby marrow frittata.
1 can (410g) KOO whole kernel corn, drained
- 1 onion, chopped
- 125ml (½ cup) milk
- 6 large eggs
- 45ml (3 tablespoon) olive oil
- 2 cloves garlic, crushed
- 5ml (1 teaspoon) ground coriander
- 100g (½ cup) grated cheddar cheese
- 5ml (1 teaspoon) ground cumin
- Salt and freshly ground black pepper to taste
- 1 large tomato, peeled and diced
- 1 medium baby marrow, sliced
- Heat oil in an ovenproof frying pan or cast iron skillet; add onions, garlic, baby marrows, tomatoes, and KOO whole kernel corn to a cast iron skillet.
- Sauté the vegetables over medium heat until soft. Season with cumin, coriander, salt and freshly ground black pepper.
- Meanwhile, preheat the oven to 180 degrees C.
- In a large bowl, whisk together eggs and 1/2 cup of milk.
- Once the vegetables have cooked down and most of their juices have evaporated, sprinkle the cheese over the top.
- Pour the egg and milk mixture into the pan. Move the vegetables around slightly with a fork or spoon to let the egg run underneath them.
- Transfer the pan to the oven and bake for 30-35 minutes, or until the top is golden brown and puffy.
- Serve sliced into wedges with a salad.