World Cup Cook-off: France vs Paraguay

Picture: Salvelio Meyer

Clarisse Bishop with her Cannelé dessert. Picture: Salvelio Meyer

It has been yet another week of exhilarating and unpredictable soccer in the Fifa World Cup as the group matches came to an end yesterday. And, with only 16 nations left in the tournament as we speak, the next two weeks will bring heartache to many fans as more teams are sent packing in the build-up to the final on July 11.

South Africans were saddened to see Bafana Bafana  bow out this week despite their heroic 2-1 victory over France. The outcome was  a double blow in the home of French-born Bay resident Clarisse Bishop, whose husband Darren is South African.

Clarisse was born and raised in Paris, then spent several years travelling the world, during which time   she met her husband. “I fell in love with South Africa on my first visit,” she says.

Although her  cooking is influenced by the countries she has visited, the recipe she is sharing on The Global Table blog today is for an old French family favourite known as  cannelé.

Clarisse enjoys making this speciality from her mother’s home region of Bordeaux as she has a sweet tooth – “and it’s always a hit with my friends”.

Created in the 16th Century by nuns, the cannelé is a small vanilla-flavoured cake with caramelised surface and soft centre. It has a hint of rum and can be served on its own or with ice-cream. You will need a cannelé mould to get the characteristic shape right, but otherwise some  ramekins will do nicely.

The second recipe on The Global Table’s World Cup Cook-off   today  is for a Paraguayan dish called kivevé, which Weekend Post blogger Louise Liebenberg tried out.

South American cuisine can be very sweet and this creamed pumpkin dish, while usually an accompaniment to  barbecued beef, can as easily be served as a pud, according to the Paraguayans.

The World Cup Cook-off project is close to reaching its goal of featuring recipes from each of the  32 nations represented in this year’s soccer spectacle. Tortilla soup from Mexico, rinder rouladen or beef rolls from Germany, caldeirada or fish stew from Portugal and spotted dick pudding from England are just a few of the many recipes we have shared, most of them from Eastern and Southern Cape folk with links  to the various nations.

For a feast of dishes with a World Cup flavour, visit The Global Table  every weekend right up to the final game!

Picture: Salvelio Meyer

French Cannelés. Picture: Salvelio Meyer

French Cannelés – The Recipe


1 litre milk; 250g castor sugar; 2 eggs; 2 egg yolks; 5cl of rum; 1 vanilla pod; 100g flour; 40g butter


Mix the sugar and flour. Add the eggs and egg yolks which have been slightly beaten. Boil the milk with the vanilla pod and butter. Once cooled down, add the milk to the mixture, then add the rum.

The the mixture in the fridge for 24 hours (Clarisse says you can get away with about eight hours if you are in a rush).

Pour in deep, narrow moulds leaving a 5mm gap at the top.

Bake at 240 degrees Celsius for 10 minutes and then at 190 degrees for 30 minutes.

Kiveve from Paraguay. Picture: Salvelio Meyer

Kivevé from Paraguay. Picture: Salvelio Meyer

World Cup Cook-off: Paraguay

The Paraguayans live to play another day, having ended the Group Matches of the 2010 Fifa World Cup in South Africa at the top of Group F. Their all-important Round of 16 clash will be against Japan on Tuesday, June 29, at Loftus Versfeld Stadium in Pretoria. Don’t miss the game at 4pm – it’s been a World Cup of upsets and there could be a few surprises in store during this match, which takes place in one of South Africa’s most beloved and historic stadiums – who knew Loftus was built in 1906?

Kiveve – The Recipe

This traditional Paraguayan pumpkin dish is typically served as a side dish, particularly at barbecues, but they like it so sweet it could even double as dessert – a rather intriguing option which apparently is delicious when served ice cold (I wonder if they’d still include the onion then?) I am repeating the traditional recipe exactly as it is typically prepared but if you don’t like your veggies oversweet, then perhaps cut down on the sugar – I used half the quantity stated below.

I also wasn’t exactly sure if yellow polenta or regular white maize (mealie) meal would be more appropriate, but a South American friend tells me white is best. Regular mealie (maize) meal can be a bit coarse so I used Iwisa’s “creamy maize flour”, which is finer than mealie meal but not nearly as fine as cornstarch or Maizena. In South Africa you’ll find it right alongside the mealie meal or “pap”. Also, “fresh cheese” stumped me a bit but I take it this means any unmatured, creamy white cheese like ricotta or even cream cheese – I used Lancewood’s cream cheese in the demouldable tub and it worked fine. – Louise Liebenberg


1kg pumpkin or squash, peeled and cut into small chunks; 3 cups water; 2 tbsp oil; 1 onion, very finely chopped; 1 cup milk; 1 tsp salt; 1 tbsp sugar; 2 cups of corn meal (see my notes above); 150g fresh cheese


Boil the pumpkin in the water in a covered saucepan (I actually steamed the pumpkin instead, which was absolutely fine); Mash the pumpkin and set aside.

Heat the oil and brown the onion. Add the milk, pumpkin, sugar, salt and corn meal. When adding the corn meal, however, do so slowly and a little bit at a time, stirring all the while. Cook for about 10 minutes, stirring continuously, or until the corn meal is cooked. It will go very thick and you might want to add an extra splash of milk if the mix becomes too unwieldy. Remove from the heat, then add the cheese, mixing thoroughly.

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