Servings: 4–6 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Video: Ingredients Pasta: 500g fettuccine Veggies & Herbs: 1 cup mushrooms, sliced 1 bell pepper (red or yellow), sliced 1 small onion, thinly sliced 1–2 tomatoes, diced 1 tsp dried oregano 1 tsp dried basil 1 tsp dried parsley Handful of fresh parsley or basil, chopped (for garnish) Seafood: 300g seafood medley (shrimp, calamari, mussels, etc.) Alfredo Sauce: 2 tbsp butter 2 cloves garlic, minced 1½ cups heavy cream 1 cup grated Parmesan cheese Salt and pepper, to taste 1 tsp Aromat (South African seasoning) 1 tsp Italian seasoning Instructions Cook the Fettuccine Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside. Sauté the Veggies In a large skillet, melt 1 tbsp butter over medium heat. Add onions, mushrooms, and bell peppers. Sauté ...
The toyi-toyi, a spirited and symbolic act of resistance, has long been woven into the fabric of South African protest culture. Its echoes in the streets are a call for justice, a refusal to remain silent in the face of oppression. For decades, it represented the fight for freedom, equality, and dignity under apartheid. But now, in our young democracy, we must ask ourselves: how do we channel this powerful tradition to serve our communities without causing harm to the little we have? A Personal Note As someone deeply connected to the Transkei, this conversation hits very close to home. I was born and raised in Cape Town, but my mother was from the Transkei, and she made sure we stayed connected to our roots by taking us there every year to visit our grandparents. During my younger years, I lived with my grandparents in the village, and those experiences shaped much of who I am today. I've chosen to settle and build my home in the Transkei because of this deep connection to th...