a Cook
This recipe truly tested me. My first falafel attempts were an epic fail, crumbly patties that fell apart and soaked up far too much oil. But through trial, error, and a lot of determination, I finally mastered the technique. What began as frustration turned into a lesson in patience, and the result was perfectly crisp, flavorful falafel. Perseverance, it turns out, is the best teacher in the kitchen.
Another reason I wanted to share this version is my own insatiable belief that we should all strive toward self‑sufficiency. Baking bread at home is one of the simplest, most rewarding steps in that direction.
As life has gone on and my curiosity about food keeps leading me to new discoveries, I’ve realised there are many kinds of isonka sombhako. The Boer call it braaibak bread, while the English simply call it pot bread. To my delight, I also learned that it can be baked in the oven, each version coming out with its own unique look. For someone like me who loves bread but doesn’t always have the time to wait, this felt like the perfect little hack.
I also have fond memories of my grandmother (paternal and maternal) making amagwinya, they were not round but this shape I’m showing you today.
There are people in the world so hungry, that God cannot appear to them except in the form of bread.
― Mahatma Gandhi
You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients
