MissTaurus

If you are ok with it try Monkfruit as a substitute for sugar. It has a more natural taste than stevia and you use the same quantities as if you were using sugar. Try making a basic sauce with Monkfruit, Lemon juice, cornstarch and water if you like lemon flavoured sauces and cook until it thickens. Alternatively add Monkfruit with a little bit of tomato ketchup, white or brown vinegar, some kecap manis, cornstarch and water (to your own taste) and cook until the ingredients start to thicken… Just play around with a few ingredients that the children might enjoy and go with that.

Hello to you too TdeV thank you for your welcome. 😊I look forward to sharing my cooking and food experiences with you all.

Hi everyone I have a South African partner who loves everything with Peri Peri and as we live a wee bit away from the nearest Nandos I decided to seek out a recipe that’s a pretty good replica of the sauce they make for their restaurants. I have altered it here and there to suit our tastes but I think it’s worth trying. I also have had it in the fridge for a while and it doesn’t go off. https://sundaysuppermovement.com/peri-peri-sauce-recipe/

I know it’s a bit late but John sounds like someone I would have liked to have consulted. My partner has Cape Malay roots (he was born in the infamous District Six in Cape Town) and when I first got together with him I had no knowledge of Cape Malay cooking despite being a foodie since I was a child. I ended up asking many of my new South African friends about it and now have quite a few books on the subject. I also now know what “Cake flour” is. I am happy to share my knowledge with you all if I am able and share some of the recipes I have made and learned how to cook. I’m a New Zealander so my weights and measurements may vary.

Hi there everyone I’m from the central North Island area of New Zealand😊 Have been a big foodie since I watched how to make wine on a television show as a child and then tried replicating it. I think I was about 8 or so years old at the time and we had an abundance of grapes in our garden. I’m 51 now but I will never forget that day! I look forward to corresponding with you all.