Dear LPG, 

My buying skills were tested somewhat more than my cooking skills this month, although there were also a couple of challenges.   When I first read this recipe, the ingredients seemed straight forward. 

There was not one thing on the list that I had not already used in my kitchen at one time or another, but when I took the ingredient list to the shops, I had great trouble getting fine white cornmeal.  All I could find was the yellow version I had been accustomed to.  In the end, I picked some that were somewhat paler than I am used to, but when I cooked it, it was a lot yellower than I expected. 

Then I had problems finding a green cabbage.  I know what a white one looks like, and I have no trouble spotting a Savoy cabbage, so I got the greenest one I could find, but when I looked at the colour of the dish in the picture, mine showed a much greener green ‘cabbagy’ section and a yellower ‘Pap’ one.

Despite all that, and my skills for turning out domes of rice are a bit lacking; my tasting guinea pigs were pleasantly surprised even though cabbage is not exactly what many would have picked as the main focus of a main meal. 
So perhaps it is worth trying on any vegetarian friends you might have coming to dinner.   

With an eye on the future, Zimbabwe celebrates their independence on April 18th, and by then, I hope it will get a bit warmer.  So, rather than having a go at another dinner dish, I thought that a ‘naughty but nice’ dessert, which is a little more indulgent, should be something worth trying.  I will let you know how I get on if LPG facilitates my efforts…

CB shares the details of her next recipe… 

(►►►)   (►►►)     (►►►)