Well, we suppose Africa and in particular - South Africa - does indeed grow on you as soon as you have placed your two feet on African soil. We've asked Rebecca "van der Merwe" - a full-blooded Texan (yes, she's American) to cook for us in this very special series of "international recipes starting this week to promote Vantage Point congregation's Food Festival of Friday, 27 May, and was hoping that she'd surprise us with a nice and big Texan steak. But no, Rebecca comes up with Chicken Tortilla soup... But how come that Rebecca married Derek van der Merwe - a typical South African "boytjie?"
"In 2000 I flew off to the Middle East where I met my future husband Derek, a South African. In all my time pondering world missions it never occurred to me that I'd marry someone from outside the USA. The first time I saw Derek he was sharing a brief testimony of how God had led him to the Middle East and to missions life. I'm certain I fell in love with Derek in those five minutes. Within 9 months we were married and living in Swaziland, Africa in an A-frame hut cooking over a camping stove.
"Today, we have three beautiful children and have been working in Rustenburg for the last 14 years. I'm often asked if I miss Texas and the answer is of course, "Yes!" but I love South Africa and Rustenburg as well. This is home..." Without further ado then, Rebecca's Chicken Tortilla soup...
Chicken tortilla soup
Ingredients:
4 boneless, skinless chicken breasts
2 tbs olive oil
2 tsp chilli powder
2 tsp cumin
3/4 tsp garlic powder
½ tsp salt
½ cup red bell peppers
½ cup yellow bell peppers
1 small diced red onion
1 can diced tomatoes with chilli
3 tbs tomato paste
1 can beans (speckled sugar beans in brine)
1 can corn or 1 cup frozen corn
grated cheddar or gouda cheese
Method:
Preheat oven grill. Drizzle 1 tbs olive oil over chicken breasts and sprinkle with a fair amount of cumin and chilli powder. If you like hot spices you can also add a bit of cayenne pepper. Place chicken in a baking dish and grill until chicken is done.
Heat 1 tbs of olive oil in a medium size pot, add the onions and various peppers and begin cooking over medium heat. Stir in all spices. Once the onions and peppers are tender, add the can of diced tomatoes with chilli, tomato paste, can of beans with liquid and a bit of boiling water to the consistency you prefer for a hearty soup. Simmer uncovered for 45 minutes.
Once the chicken in the oven has finished remove it from the oven and allow to cool slightly. Take two forks and shred the chicken breasts. Add the shredded chicken to the pot and allow to simmer and mix with all the rest. Add more spices to you liking and serve warm in bowls topped with diced red onion, sour cream, diced avocado and grated cheese - bon appetite!
