First Thing, Daily Maverick's flagship newsletter

Join the 230 000 South Africans who read First Thing newsletter.

We'd like our readers to start paying for Daily Maverick

More specifically, we'd like those who can afford to pay to start paying. What it comes down to is whether or not you value Daily Maverick. Think of us in terms of your daily cappuccino from your favourite coffee shop. It costs around R35. That’s R1,050 per month on frothy milk. Don’t get us wrong, we’re almost exclusively fuelled by coffee. BUT maybe R200 of that R1,050 could go to the journalism that’s fighting for the country?

We don’t dictate how much we’d like our readers to contribute. After all, how much you value our work is subjective (and frankly, every amount helps). At R200, you get it back in Uber Eats and ride vouchers every month, but that’s just a suggestion. A little less than a week’s worth of cappuccinos.

We can't survive on hope and our own determination. Our country is going to be considerably worse off if we don’t have a strong, sustainable news media. If you’re rejigging your budgets, and it comes to choosing between frothy milk and Daily Maverick, we hope you might reconsider that cappuccino.

We need your help. And we’re not ashamed to ask for it.

Our mission is to Defend Truth. Join Maverick Insider.

Support Daily Maverick→
Payment options

Lockdown Recipe of the Day: Curried Mince & Jeera Basma...



Lockdown Recipe of the Day: Curried Mince & Jeera Basmati Rice

(Photo: Tony Jackman)

Give a standard curried mince a lift and a bit of flare by braising key spices in ghee first and serving it with basmati rice infused with caramelised onion, cumin and coriander.


Basmati rice, cooked and drained (as much as you require depending on how many you are serving)

Per 2 servings (adapt quantities as necessary):

For the rice:

1 onion, chopped

1 Tbs cumin seeds

2 Tbs ghee or cooking oil

Handful coriander leaves, finely chopped

Salt and pepper to taste

For the mince:

3 Tbs ghee or cooking oil

400 g lean beef mince

2 medium onions, chopped

3 garlic cloves, chopped

100 g Tomato paste

400 g chopped tomatoes

400 ml water

2 cm piece ginger, grated

1 tsp ground yellow mustard seeds

1 tsp turmeric powder

1 tsp ground fennel seeds

1 tsp ground coriander seeds

1 heaped Tbs extra hot Durban masala (or masala of your choice)

Salt to taste

Chopped coriander leaves for garnish


For the mince, melt ghee or heat oil and sauté onions, garlic and grated ginger with all the ground spices. Add the tomato paste and braise, stirring, for two minutes. Add the chopped tomatoes and equivalent amount of water, and the masala, and stir to combine. Add the mince and work it with a wooden spoon so that it does not clump. Season well with salt. Bring to a simmer and put it on the lowest heat for 50 minutes, stirring occasionally. Serve with spiced basmati rice. 

For the rice, cook basmati rice according to packet instructions or your favoured method. Drain. Fry the chopped onions in ghee (clarified butter) or oil with cumin/jeera seeds until lightly golden. Season. Stir into cooked, drained rice. Finely chop coriander leaves and stir in immediately before serving. DM/TGIFood

Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Send your Lockdown Recipes to [email protected] with a hi-resolution horizontal (landscape) photo.

Thank God It’s Food is sponsored by Pick n Pay.


Please peer review 3 community comments before your comment can be posted