Baby marrow (Cucubita pepo): also known as zuccini or courgette.
Braai: this South African word, of Afrikaans/Dutch origin, refers either to a social gathering to prepare meat by grilling it outdoors (in this instance, short for braaivleis), the main barbecue equipment, or to the act of grilling food over coals.
Brinjal (Solanum melongena): also known as eggplant or aubergine.
Cassava (Manihot utilissima): a tuberous root with dense, white flesh. It is usually peeled and boiled, and then grated. Be aware though, as bitter cassava is poisonous until it is cooked. Fermented cassava is usually left to soak in water for three days before use.
Charmoula: also spelt ‘chermoula’; a spicy marinade or sauce of Moroccan origin. Typical ingredients may include lemon rind and juice, garlic, small red chillies, ground cumin, coriander (ground seeds and leaves), parsley, mint, basil, olive oil and salt.
Mealiepap: a corn or maize meal porridge that is the staple food of many African peoples, particularly those in South Africa.
Okra (Abelmoschus esculentus): tapered seed pods that have a glutinous texture when cooked and provide body to soups and stews. They are also a source of vitamins A and C, calcium and iron.
Plantain (Musa paradisiaca): a crop related to the sweet banana, but firmer and lower in sugar content. Plantains are starchy, have a neutral flavour and are generally steamed, boiled or fried. They are available from fresh produce markets.
Papino: this orange-coloured, subtropical fruit is a variant of the pawpaw (Carica papaya), but is usually smaller than pawpaw. Papinos are grown commercially in South Africa.
Samp: maize kernels that have been stamped and broken, but not ground as fine as mealie meal.
Tagine: see page 9.
Yam (Dioscorea spp.): a starchy, tuberous root cultivated in the world’s tropical regions. The flesh is white, yellow, pink or purple and is covered with a light grey to dark brown skin that must be removed before cooking.