4 servings 12 fritters 30 min 30 min prep
2 cups cooked pumpkin, dry (see note below)
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking powder (not soda)
2 tablespoons granulated sugar
2 large eggs
oil (for frying)
cinnamon sugar, if used

Put all the dry ingredients in a processor.
If not using a processor, put in a mixing bowl, and mix well.
Add the eggs, and process well until a thick batter forms — or mix well in the mixing bowl. The batter should almost hold its shape when tested with a spoon.
If the batter is too stiff, add a tiny amount of milk. If by any chance it is runny, add more flour (shouldn’t happen!).
Heat oil in a pan, using medium to high heat to start with.
Scoop up heaped tablespoons of batter, and drop into pan, but not too close together. You won’t have huge fritters as some of the batter will stay clinging to the spoon.
Fry until firm and golden on the underside, then flip over and fry on other side.
(You could use a non-stick pan and not use oil or butter, but a little oil is preferable).
The fritters will puff up slightly and keep their shape, but will deflate a bit as you take them out of the pan. To test for doneness, press very lightly on the fritters. When done, they will tend to spring back. If still uncertain, press harder: no batter should run out the sides.
Serve warm, either as a side dish, or as a dessert with plenty of crunchy cinnamon-flavoured sugar.
NOTE 1: The pumpkin MUST be dry. We do not have canned pumpkin in South Africa, and would use home-cooked pumpkin. Whatever: drain very well, or cook the pumpkin in a pot without a lid until all water has evaporated.
NOTE 2: I do not know if your canned pumpkin is sweetened. If so, don’t add sugar — it’s your choice.
NOTE 3: I specified yellow sugar, which Zaar’s format does not recognise. Use brown or white if no yellow granulated sugar available.

Frikkadels recipe

Frikkadels are like South African meat balls. This recipe is based on a tomato frikkadel.


4 medium tomatoes
2 large onions
30 ml sunflower oil (2 T)
1 kg minced beef
50 g oats (½ c)
125 ml milk (½ c)
30 ml brown vinegar (2 T)
15 ml Worcestershire sauce (1 T)
10 ml salt (2 t)
1 ml pepper (¼ t)
125 ml water (½ c)
30 ml cream of tomato soup powder (2 T)

Instructions on how to make it

Preheat the oven to 180 °C. Peel the tomatoes and onions and chop roughly. Braise in the sunflower oil until soft. Mix half of the tomato and onion mixture lightly with the minced beef and the oats. Add the milk, brown vinegar, Worcestershire sauce, salt and pepper and mix together well.

Shape large frikkadels (can be shaped into round balls or flattened with a fork) from the mixture and place them quite close together in a shallow, ovenproof dish with a volume of about 2,5 litres. Mix the water and soup powder and pour it over the frikkadels. Cover the dish. Bake for an hour. Spoon the remaining tomato and onion mixture over the frikkadels.

Makes 14 large frikkadels

Bobotie recipe

The origins of Bobotie can be traced back to the eastern influence on South African culture. The Cape Malay society are famous for cooking this dish and it is usually served with yellow rice.


1 kg minced lamb
125ml milk
1 thick slice of white bread, crust removed and soaked in milk
2 roughly chopped onions butter
1 tablespoon of curry powder (mix the hot and the Cape Malay versions for a good flavour)
1 chili, finely chopped (optional and only if you like your food quite hot)
½ cup vinegar
1 tablespoon of lemon juice
1 teaspoon of brown sugar
1 tablespoon of chutney
8 -10 crushed almonds (optional)
3 eggs
1 clove of garlic, crushed and finely chopped
6 bay leaves
1 orange, sliced in wheels
1 lemon, sliced in wheels
Oil for cooking

Instructions on how to make it

Heat the oil in frying pan and add the garlic, onion and curry power. Cook over medium heat for three minutes, then add the mince meat. Fry until the meat is almost done, then using your hands, squeeze the milk from the bread. Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince. Fry for a minute or so and then remove from heat.
Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom. Now scoop the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes. If you are using almonds, push them into the mince. Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish. Place the dish uncovered in the oven and cook for about 30 minutes at 160 deg Celsius.

Serve with a plain green salad or chopped tomato and onion, sprinkled with a little vinegar. Make sure you have some chutney near at hand. Serve piping hot with the yellow rice.

Boerewors recipe

Boerewors or Farmers Sausage is a traditional BBQ sausage. There are many secret recipes on how to make boerewors but here we provide you with the traditional recipe.


2 kg of chuck beef (fat and gristle removed)
750 de-boned thick rib of pork
200 g of pork fat (spek)
1 tablespoon ground coriander
2 tablespoons salt
a good pinch of nutmeg
½ cup vinegar
About 90g of pork casings (ask your butcher for some or ask him where you can buy it)

Instructions on how to make it

Cut the meat and spek into small cubes. Sprinkle the seasoning over the meat (not the vinegar Penny), mix well and then mince together. Add the vinegar and mix lightly, but thoroughly. Stuff into casing and refrigerate for 24 hours in a covered, non-metal container.

(Optional: You can experiment by adding additional ingredients. For a lovely curry flavour add a tablespoon of curry powder to the above recipe. For a great garlic flavour add finely crushed and chopped garlic and for a sharper taste add more vinegar).

Do not overcook sausage. About 12-15 minutes over slow coals should do well. Serve with other BBQ dishes like Mealie Bread.

Mushroom Soup recipe

This is not just an excellent soup, but can be used as a sauce on juicy grilled steaks. For a sauce halve the recipe, but retain the 2 ml (½t) curry powder and sprinkle generously with black pepper. Garnish the soup with a few slices of fried mushroom, a little thick cream and a sprig of parsley.


500 g fresh mushrooms
75 g butter/margarine (5½ T)
2 ml curry powder (½ t)
30 g cake flour (3 T)
500 ml chicken stock (2 c)
1 tin (410 g) evaporated milk
5 ml Salt (1 t)
Pinch of pepper

Instructions on how to make it

Clean the mushrooms with a damp kitchen towel and slice them. Fry the mushrooms in the butter/margarine, only until they start to draw water. Add the curry powder to the mushrooms, then stir in the flour and the chicken stock. Allow the mixture to boil for a few minutes.

Purée or blend the mushroom mixture. Lastly, add the evaporated milk, salt and pepper and bring to the boil. Serve hot.

Butternut Soup recipe

Butternut soup is a favorite South African starter. The butternut has a flavor all on its own and it is great to serve it as a starter before a good roast beef or lamb.


2 medium butternuts
1 apple
2 medium onions
50g butter/margarine (4T)
7 ml medium curry powder (1 ¼ t)
40 g cake flour (4 T)
pinch of ground nutmeg
2 chicken stock cubes
750 ml boiling water (3 c)
500 ml milk (2 c)
7 ml salt (1 ½ t)

Instructions on how to make it

Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly. In a large saucepan, saute the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while. Add the flour and nutmeg and stir-fry lightly.

Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally. Puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.

Each bowl of soup may be garnished with a teaspoon of cream and a little finely chopped parsley. For an interesting variation, replace the nutmeg with a little finely grated orange rind and add a few shreds of orange rind to the garnish.

Makes 2 liters (8 cups) of soup.

Pasta e Fagioli

Makes about 12 Cups

1 tablespoon extra virgin olive oil
1 1/2 cups chopped onions
1 cup diced (1/2-inch) carrots
1/2 cup sliced celery
3 cloves garlic, peeled and minced
2 teaspoons Italian herb spice
6 cups water
2 cans white beans
1 bay leaf
4 cups low-sodium vegetable or chicken broth/stock
2 cans diced tomatoes with juice
1 teaspoon kosher or sea salt
1 1/2 cups elbow pasta

Heat olive oil in large pot for 3 to 4 minutes. When oil is hot, add the chopped onions, carrots, celery, garlic, and 1 teaspoon of the Italian herb spice and sauté. Stir for 4 – 5 minutes, until the onions are softened and translucent. Add the water, broth/stock, tomatoes and their juices, salt, the remaining teaspoon of Italian herb spice, canned beans, and bay leaf. Cook on high till liquids reach boiling point. Add the elbow pasta and cook according to package directions to al dente. Turn to low to keep warm until ready to serve. Remove and discard bay leaf before serving. Serve with garnished fresh chopped parsley and grated parmesan cheese.

South Africa Mealie Soup (Corn Soup)

4 tablespoons butter
1 cup finely chopped onions
2 tomatoes, chopped
2 cups canned whole corn, well drained
2 cups creamed corn
1 can evaporated milk
3 cups chicken stock
1 tablespoon salt
1 teaspoon black pepper.

In a large saucepan, heat the butter over moderate heat. Add the onions and sauté for 5 minutes. Stir in the tomatoes and cook for a few minutes. Add the corn, milk, stock, salt, and pepper, and simmer for 15 minutes. Serve with crackers.

Chicken and Vegetable Casserole

1 tablespoon oil
4 chicken thigh cutlets
1 onion, chopped
1 clove garlic, crushed
2 small carrots, sliced
1 stick celery, sliced
400g can tomatoes
1 teaspoon chicken stock powder
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1 Zucchini, sliced
1 tablespoon chopped fresh basil
2 tablespoons grated parmesan cheese

Heat oil in pan, add chicken, cook until browned all over; remove from pan. Add onion, garlic, carrots and celery to pan, cook, stirring, until onion is soft. Stir in undrained crushed tomatoes, stock powder, Worcestershire sauce and sugar, then chicken and zucchini. Simmer, covered, until chicken is tender. Stir in basil and cheese. Serve casserole with crusty bread.


4 pounds yams, peeled and cut to large bite-sized pieces
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 cup vanilla extract
2 tablespoons of orange zest
2 tablespoons flour
1 small bag of marshmallows
1 bag of pecans
2 cups of brown sugar
1 stick of butter

Preheat oven to 350 degrees F.
Boil yams until slightly underdone, to avoid breaking. Strain, cool and set aside.

In a large container whisk together cinnamon, nutmeg, vanilla, orange zest, and flour. Put cooled yams in a deep baking dish, add dry ingredients and stir.

Finely grind pecans and add brown sugar and melted butter into a separate bowl. Sprinkle mixture over the top of the yams bake for 20 to 25 minutes. After baking, sprinkle marshmallows to the top and then bake in the oven for a further 5 minutes. Enjoy!


19 Responses to RECIPES

  1. Donna Nolen says:

    Your recipes are making my mouth water as I haven’t had dinner yet. That bread pudding looks scrumptious! Thanks so much for sharing!

  2. Hello Jane, like your site. I will have to try some of those recipies too.xx

  3. Dianne Crossland says:

    Everything looks so good! I love the bread & butter pudding recipe, though it is hard to decide what to try first.

  4. bettylframe says:

    wow these recipies look yummy, I will share your link , for all of my following , at my website (as soon as I get it working again– techie , glitches/problems, how they challenge and grow us,if we choose . headed there now to GROW & CONQUER !) many blessings

  5. Janeil Taitai says:

    So which of these recipes will Kim go for when he comes off of the FAST? Must be a hard choice. Love you both! Praying for you and all your children.

  6. justline scotland says:

    hi mrs.clement how are you all doing,your daughter is so beautiful and i am touch by your story.i was takeing are look at your receipes and i said this is a proverb 31 woman.tell prophete kim and his team we said hi from you all very much,charisma church france

  7. Doris Rose says:

    Your recipes all sound delicious. The problem I have, is I only have to cook for me!!! I always enjoy you when you join Kim at the Den. Blessings for your up coming trips, and safe return with you little girls. Love ya!

  8. angie reneau says:

    jane, Iam learning how to use a computer at a ripe young age of 58. love to watch kims ministry on tbn. found you recently, enjoy your recipe corner! where is your bread pudding recipe, couldnt find it. would you consider posting it again? blessings to you and your precious family, from the bottom of my heart!!! angie

  9. angie reneau says:

    Jane this is angie reneau again asked you about your bread pudding recipe, earlier this month. If you could sometime would love to see it posted in your corner again. Be blessed sweet one. Love to you & your family!!!! Angie Reneau

  10. angie reneau says:

    Jane this is angie reneau again asked you about your bread pudding recipe, earlier this month. If you could sometime would love to see it posted in your corner again. Be blessed sweet one. Love to you & your family!!!! Angie Reneau….P.s. let me know if you recieve this.

  11. Rev. Fannie Finney says:

    Thank you for the recipes, they look delicious, can’t wait to try them out.

  12. Joan Almond says:

    Dear Jane:

    I love that you love recipes! Jane I recently spotted Kim’s fudge in your recipes and didn’t get to printing it but want to make it at the end of the holidays here in Canada.
    Is there anyway you can post it again or sent it to me.


  13. Safiyah Goode says:

    Love your recipes Jane ! What a blessing to some one like me that’s not a good cook !

  14. Safiyah Goode says:

    I love your recipes Jane ! What a blessing to some one like me that’s not a good cook !

  15. Elaine Smit says:

    I am definately going to experiment with some of your recipes, Jane – thank you so much. I am glad that you shared info on healthy eating, especially organic. I’ve cut out sugar years ago & my husband & I only drink purified water. I am also a label reader, not only for sugar, but also for the salt content. Low GI products also on my list. I’ve heard that the Juice Lady recommended juicing & detoxing through juices as a cell lifegiver & combatting cancer, etc.

  16. Deborahselah says:

    Ms. Jane!

    How in the world do you stay so tiny?? this food looks sounds absolutely delicious! love those soups!

    We love seeing you and hearing that love and wisdom that flows within and out of you. YOU ARE SO VERY SPECIAL TO GOD AND TO US.

    with love and hugs,


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