HIV - Healthy Living Recipes

SELECTION OF RECIPES


Recipes and foods for a healthy diet - Living with HIV and AIDS.

Most organisations in South Africa have some form of inhouse HIV/AIDS management programme. Few have considered the benefit of directly addressing the nutritional intake of employees infected with HIV/AIDS.

All client recipes and menus have been reengineered to proactively address nutritional intake with particular attention to a balanced diet for improving immune systems which will benefit all employees, specifically those who are HIV Positive.

Project managing this ground-breaking approach to the treatment of HIV/AIDS is Alan Brand, Group National HIV/AIDS manager of Fedics and the Hospitality Sector representative on SANAC.

Bringing personal experience to the debate - he was diagnosed HIV positive in 1997 and developed AIDS in 1999 - HIV wellness goes beyond the use of anti-retrovirals and must incorporate a growing emphasis on good nutrition which complements and reinforces the effect of any medication taken.

Lamb Knuckle "Potjie"

HIV/AIDS AND NUTRITION - Make party time wholesome with a lamb knuckle "potjie" served with samp.

About "potjie" cooking.

Known in Africa, as the "potjie" - pronounced "poi-kei", is a cast iron pot, which came to the African continent during the late Middle Ages with the Dutch and English settlers. The "potjie" has co-existed with African culture for centuries, refining this age old pot style.

The "potjie" (cast iron pot), because of its unique design, is the ultimate alternative energy cooking pot available. Because of its tall legs, the "potjie" is ideal for setting over coals and works just as well over a gas range/burner or open fire. Due to its unique shape, the "potjie" will absorb the maximum possible heat from the source.

This month's energy efficient "potjie" dish comprises ordinary everyday ingredients and is very affordable to prepare. The ingredients might seem like a lot, but then be warned this "potjie" will result in your guests going back for seconds and even thirds. When calculating the amount of food for guests, remember you will need generous portions.

Lamb Knuckle "Potjie" served with Samp

Ingredients:

  • 1,5kg Lamb shank (cut into slices)
  • 1 Large Onion (chopped)
  • 1 Green Pepper
  • Pinch of Salt
  • 1 Crushed clove of garlic
  • 500ml Meat stock
  • 12,5ml Lemon Juice
  • 250ml Vegetable Oil (or Olive Oil)
  • 2kg Fresh Mixed Vegetables (A vegetable mix designed especially for the "potjie" is available from most leading South African supermarkets)
  • 50ml Worcester sauce
  • Salt and freshly ground black pepper to taste.

Method:

1. Heat the oil and sauté the onions until transparent. Remove and set aside.

2. Add the meat a few pieces at a time and brown in the oil. Add the sautéed onions.

3. Season the meat with the salt and pepper. Make sure you use enough seasoning to take into account the vegetables, which are to be added later.

4. Add the heated stock, cover with a lid and simmer for 45 to 60 minutes or until the meat is almost tender.

5. Add the mixed vegetables ("potjie" Mix) and simmer for between 15 to 30 minutes. Make sure the lid is on the pot during cooking and do not stir the "potjie" during the cooking period.

6. At the end of the cooking period, stir carefully to mix the "potjie" before serving.

7. Serve the hearty "potjie" with samp and a fresh garden salad.

Serves 4 portions.

Making your own vegetable mix for the "potjie".

  • Baby Potatoes (washed and cut in halves)
  • Small Onions (peeled, washed and kept whole)
  • Carrots (washed, peeled and cut into chunky pieces)
  • Green Beans (washed, topped)
  • Butter Nut (peeled, pips removed and cut into chunky pieces)
  • Baby Marrow (washed and cut into chunky pieces)