The role of the Sweet Potato
in history should not be underestimated. It’s been grown for at least 5,000 years, with origins either in Central or South America. In past centuries, it has been the answer to major crop failure (in China). And became a vital food source in Japan in the 1600s.
In South Africa, Napier was once the Sweet Potato capital. Things have changed a little here since then. But our love for this veggie; and our recognition of its importance, hasn’t.
So we’ve compiled a Sweet Potato quiz – the ideal way to learn a little more about yourself… (And your favourite Sweet Potato recipes).
Take this Sweet Potato quiz.
And learn more about yourself… (And your favourite Sweet Potato recipes).
You’re at the Napier market and you see an attractive person. Do you:
It’s the weekend. What are your plans?
You made it to the Napier Wine & Patat Festival. You’re most looking forward to:
Your favourite scarecrow at the Festival will most likely be:
Share your Results:
FOOD & Wine
Don’t forget to visit some of our wonderful local restaurants and wineries during the Napier Wine & Patat Festival.
From farm-style meals, to gourmet pizzas; from Mediterranean cuisine to decadent desserts, Napier has it all. (Not to mention our hero vegetable, the Sweet Potato). Plan your culinary stay in Napier, here.
Our Local Chef’s Recipes
Patat and other delicious recipes from our local chefs.
Voorverhit oond tot 180C. Room botter en suiker tot lig. Voeg die eiers een op ‘n slag by en meng goed na elke byvoeging. Roer die patat en stroop
“You can serve them with Burnt butter saige sauce, Italian Tomato Sauce, Basil Pesto Sauce or Three Cheese Sauce. All of which are perfectly delicious in their own way.”
“When the cakes are cool, spread a thin layer of caramel on one, and then spread a generous amount of cream cheese icing on that before sandwiching together.
“Saute the onions in butter until soft. Then add the butternut, sweet potato and curry powder, sweat for about 1 minute. Add the Veggie stock and the milk.”
“I would pair our Lamb rump with our Jean Daneel Signature Red Blend, its smooth oaky flavours complements the hearty flavours that come with lamb and the tannin in the red helps break down the fattiness from the dish.”
“Based on a peasant Spanish-style oxtail recipe we use a white wine rather than the traditional red wine associated with oxtail, so that the rich oxtail and chocolate flavours are not overpowered.”
FOLLOW THE ACTION
Let us know if you have any questions.