Difference between revisions of "Dithotse"
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== Description == | == Description == | ||
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* 2 tsp [[salt]] | * 2 tsp [[salt]] | ||
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# Wash the seeds well, rubbing to remove any pulp. | # Wash the seeds well, rubbing to remove any pulp. | ||
# Stir [[salt]] into the wet seeds. | # Stir [[salt]] into the wet seeds. | ||
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# They are meant to be savored one at a time, rather than in handfuls. | # They are meant to be savored one at a time, rather than in handfuls. | ||
| − | [[Category:South African | + | [[Category:South African cuisine]] |
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[[Category:Pumpkin seed Recipes]] | [[Category:Pumpkin seed Recipes]] | ||
[[Category:Melon seed Recipes]] | [[Category:Melon seed Recipes]] | ||
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Latest revision as of 13:18, 15 July 2012
Description
Roasted melon seeds. In traditional southern African societies, pieces of pumpkin and melon were dried in the sun for winter use. When soaked and cooked, they provided important nutrients during the long months of cold weather. Their roasted seeds were eaten either hot or cold. Try these as a party or after-school snack.
Ingredients
Procedures
- Wash the seeds well, rubbing to remove any pulp.
- Stir salt into the wet seeds.
- Heat on the stove a dry empty pot or large skillet - preferably cast iron.
- Add the salted seeds.
- Cook for 6 or 8 minutes over moderate heat, stirring continuously.
- Seeds are ready when they have cracked open.
- They are meant to be savored one at a time, rather than in handfuls.
