Women’s magazine legend Dorah Sitole's corn and baby marrow frittata.
Women’s magazine legend Dorah Sitole's corn and baby marrow frittata.

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.

Ingredients:

  • Dorah Sitole
    Women’s magazine legend Dorah Sitole.

    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

Method:

  1. 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.
  2. Sauté the vegetables over medium heat until soft. Season with cumin, coriander, salt and freshly ground black pepper.
  3. Meanwhile, preheat the oven to 180 degrees C.
  4. In a large bowl, whisk together eggs and 1/2 cup of milk.
  5. Once the vegetables have cooked down and most of their juices have evaporated, sprinkle the cheese over the top.
  6. 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.
  7. Transfer the pan to the oven and bake for 30-35 minutes, or until the top is golden brown and puffy.
  8. Serve sliced into wedges with a salad.
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