The Zaymani, non-electric slow cooking bag

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1 The Zaymani, non-electric slow cooking bag The Zaymani non-electric, insulated bag allows food that has been brought to a boil to continue cooking slowly and keep warm in the bag. It can also keep food that has been chilled, cold for a number of hours. The bag is insulated with recycled polystyrene beads and covered in good quality denim fabric on one side and African tshwe-tshwe print on the other side. The bag is beautifully embellished with a colourful braid and comes with a draw string and toggle that makes it easy to close. Zaymani provides a free dishcloth made from fine cotton and beautiful braid with every bag. The bag is ideal during power outages, can be taken on camping trips and picnics and is also useful to impoverished communities that use wood, paraffin and kerosene to cook up food. In countries where fuel is expensive it reduces the need for extra wood hence contributing towards easing deforestation and reducing carbon emissions. Similar bags are in use in South Africa, Rwanda, Kenya, the UK and the US and these environmentally friendly bags are appreciated as gifts that could last a lifetime. How to use the bag? Cooking and keeping food warm Bring food in the usual cooking pot to a boiling point on the stove. Remove from the stove. Place dish cloth in the inside of the bag before placing pot with lid tightly closed. Place the cushion on top of the lidded pot and pull the string and toggle. Allow food to continue cooking in the bag. Food will keep warm in the bag for a number of hours. Keeping food chilled Remove desserts/ salads from the refrigerator. Place into bag and place cushion on top of dessert container and pull string and toggle. The dessert or salad will remain cold for a number of hours. ZAYMANI TRADING (PTY) LTD 1

2 Socio Economic and Environmental Benefits x No electricity, wood, paraffin, Portable, easy, safe, affordable kerosene x No fires Energy, time and cost saving and sustainable x No direct heat or evaporation Retains moisture, seals in nutrients, can ripen fruit x No burning, no overcooking Reduces carbon footprint reduce oven and stove use x Non- toxic Reduces smoke inhalation x No fungi can grow on polystyrene beads Insulation is made from non CFC recyclable material x No need to constantly monitor food Can keep plates warm Do s and Don ts Don t x Use clay, ceramic cast iron and copper pots x Put lukewarm food in the bag x Containers hotter than 180 degrees x Put as much liquid as in ordinary cooking Do Use aluminium, enamel, stainless steel and glass pots Put food that has been brought to a boil or chilled food Place a dishcloth at the bottom of bag -protects the base Seal your pot well and use appropriate size pot for quantity ZAYMANI TRADING (PTY) LTD 2

3 Cooking Time Guide On the Stove In the Bag Rice 10 minutes 1 hour Basmati Rice 5 minutes 1 hour Jeloffe Rice, Spanish Rice, 10 minutes 1 hour Pap or Mealie Meal 10 minutes 1 hour Oats 10 minutes 2 hours Lentils 30 minutes 6 hours Lamb 30 minutes 3-5 hours Chicken 15 minutes 3 hours Roast Beef or Turkey 5o minutes 6 hours Vegetables 10 minutes 2 hours Curries 15 minutes 2 hours Soup 20 minutes 2 hours Stew 20 minutes 2 hours Stock 25 minutes 8 hours Pasta 15 minutes 1 hour ZAYMANI TRADING (PTY) LTD 3

4 Recipes Rice or Pap (Mealie Meal) 1 cup rice or 1 cup mealie meal 2 cups boiling water Salt to taste or 1 teaspoon salt Place either the rice or pap and salt into a pot Add boiling water Boil on the stove for 5 minutes Place your lidded pot in the Bag for about 1 hour to continue cooking Jeloffe Rice 2 cups of rice (any rice, long grain, basmati, brown will work) 2 cups of water 2 tablespoons oil (sunflower or coconut) 2 medium sized tomatoes chopped 1 tablespoon of tomato paste (optional) 1 large onions chopped 2 teaspoons garlic pressed 1 teaspoon of fresh crushed ginger 1 green chilli crushed 1 large red bell pepper 2 teaspoons salt or as desired 1 teaspoon curry powder ½ teaspoon of ground white and black pepper 2 Vegetable stock cubes if desired ZAYMANI TRADING (PTY) LTD 4

5 Blend the tomatoes, tomato paste, onions, ginger, garlic and green chilli in a blender with water (3/4 cup) to form a thick paste Heat the oil in a pot and add the blended mixture, the stock cubes and 2 cups of water and bring to a boil Place the rice into this boiling mixture and cook for 10 minutes Remove from the stove and leave the lidded pot in the Bag for about 1 hour to continue cooking until all the water is absorbed and the rice texture is loose and fluffy. If a thick rice is used might be necessary to extend cooking time in the Bag. Garnish with greens such as basil or coriander before serving Samp and Beans 2 cups of samp and beans or lentils of your choice 3 cups water Salt and olive oil 1 big onion 1big tomato 1 green chilli and some white pepper or mixed curry powder Soak the samp and beans or lentils overnight, drain and discard water the next day Heat the olive oil over medium heat in a large pot Add the onions & cook until soft (about 5 min) Add the lentils, chilli, salt, white pepper Add puréed tomatoes and bring to a boil Reduce heat to medium and allow to cook for a further 15 min Place your lidded pot in the Bag for 6 hours to finish cooking Garnish with fresh coriander or any greens of your choice serve ZAYMANI TRADING (PTY) LTD 5

6 Chicken or lamb curry 500g meat or chicken 1 large onion 3 medium potatoes 1 large tomato 4 tablespoons oil or clarified butter 1 teaspoon salt 1 teaspoon ginger and garlic paste 1 green chilli 1 teaspoon mixed curry powder 1 cup of water boiling water Chop onions and tomato and cube the potato Sauté onions in the oil or in clarified butter in a pot on the stove for 3 minutes on moderate heat Add ginger and garlic paste, green chilli, salt and curry powder Add meat and cook for another 5 minutes Add tomatoes and allow to cook for another 2 minutes Add potatoes and boiling water and allow to cook for a further 5 minutes Remove pot from stove and place in the Bag and continue to cook for at least 2 hours (chicken) or 3 hours (lamb) Roast Lamb, Chicken or Turkey Leg of lamb 3 teaspoons salt 2 teaspoons whole black pepper 2 teaspoon mustard powder 2 teaspoon ginger, garlic and chilli paste 2 teaspoons dried thyme ZAYMANI TRADING (PTY) LTD 6

7 2 teaspoons dried rosemary ½ cup vinegar HP or Worcester Sauce half a cup 4 tablespoon oil 2 medium sized onions chopped 2 carrots, 2 potatoes cut into big pieces Optional ready sauce of your choice Place the lamb into a pot and stab the lamb Make a marinade with all the ingredients and rub into meat Throw in the vegetables Cook on the stove for 50 to 60 minutes on low heat Then transfer pot into Bag and allow to continue cooking for 6 hours before serving with side dishes of your choice. Soup 500g meat or chicken 1 large onion 2 large potatoes 1 large carrot 2 tablespoons oil or clarified butter 1 teaspoon salt and 1/4 teaspoon white powdered pepper 1 teaspoon ginger and garlic paste 2 cinnamon sticks, 2 cloves, 12 cardamoms, 10 pepper corns, ¼ teaspoon whole cumin seeds 3 cup water boiling water ½ cup oats Chopped parsley or coriander Chop onions and cube the potato and carrots into tiny cubes Place cinnamon, cloves, cardamom, pepper corns and cumin seeds in the pot Add oil or clarified butter to the spices in the pot and on the stove on moderate heat ZAYMANI TRADING (PTY) LTD 7

8 Add the chopped onions and ginger and garlic paste, salt and pepper Add meat and cook for another 10 minutes Add oats, potatoes, carrots and boiling water and allow to cook for a further 10 minutes Remove pot from stove and place in the Bag and continue to cook for at least 2 hours ZAYMANI TRADING (PTY) LTD 8