On our travels around the world, Oryx Desert Salt can be found in retailers in Belgium so we asked Izelle Hoffman to create a traditional Belgian dish with a South African twist.   She came up with something that sounds like an energetic barn-dance step: Stoemp!  We were right behind her!

A mixture of mashed potatoes and vegetables, this sturdy, uncomplicated dish is a speciality of Brussels and comes into its own in the cold winter months. You’ll often find endives or chicory, carrots, onions, spinach, kale and Brussel sprouts added to it but really, anything goes. Some chefs like to add bacon to give a smoky, salty kick. It’s usually eaten with sausage but pairs well with a pork chop as well.

Here’s Izelle’s very own variation of Stoemp making use of the following ingredients:



  • 1kg sweet potato steamed and mashed
  • 1 medium red onion
  • 5ml olive oil
  • 120g baby spinach
  • 300g chopped up steamed carrots
  • 15g freshly chopped parsley
  • 1ts Oryx Desert Salt
  • 1tbs Raw Honey


  • Steam and mash the sweet potato,
  • Chop up the onion and fry in a medium size pan with a bit of olive oil and a pinch of Oryx Desert Salt to taste
  • We need wilted spinach, so place the spinach in a bowl and pour hot water over it and allow to stand for 5-10minutes before draining it
  • Steam the carrots and chop up into desired size pieces
  • Chop up the fresh parsley
  • Add the onion, spinach, carrots and parsley to the sweet potato and mix well.
  • Finish off with Oryx Desert Salt and Raw honey

And Voila! Belgium stoemp with a South African Healthy twist.  We love how it bursts with colour and texture!



It might sound French, but Boulettes are a great staple of Belgian home cooking and should be prepared as simply as possible. The ingredients? Minced beef and pork, onions, mushrooms and a great home made tomato sauce with lots of fresh herbs.

There are plenty of variations on the theme. Some people add beer and locally found pear syrup to the sauce as well giving it a sweet distinctive taste.

Your plate of Boulettes will usually come with mashed potatoes or frites.

Izelle has created her own variation of Boulettes by making use of the following ingredients:

  • 1kg extra lean mince – you could use Ostrich mince for a South African flavour
  • 1 medium red onion chopped up
  • 15g freshly chopped parsley
  • 1ts Oryx Desert Salt
  • 1tbs paprika



  • Pre heat oven to 200’C
  • Make use of an oven pan and spray with non-stick spray (I prefer the olive oil one)
  • Mix the mince, onion, parsley, salt and paprika. Make sure you mix it well so that the meatballs all taste the same and have fresh parsley and onion in them
  • Roll into +/- 60g balls (once cooked they would be 50g portions)
  • Place in the oven pan and drizzle or spray with a bit of olive oil. (I make use of the spray bottle for convenience)
  • Add 200ml of hot water, cover with foil and place in the oven for 25-30minutes
  • Remove from the oven and drain the broth in a cup for later use, sprinkle the meatballs with paprika and a drizzle of honey.
  • Change the oven to grill, and grill the top of the meatballs till golden brown.
  • Set aside.

Ingredients for the sauce:

  • 1 medium red onion chopped up
  • 1ts olive oil
  • 400g rosa tomatoes cut into halves
  • 1ts Oryx Desert Salt
  • 2ts harissa blend
  • 150ml of the broth drained from the meatballs
  • 1ts raw honey


  • In a pan, fry the onion and then add the rosa tomatoes cut in halves. Allow for the tomatoes to cook until soft
  • Add the oryx salt, harissa blend, honey and broth.
  • Allow to simmer till the tomatoes are soft and most of the moisture has evaporated.
  • Place the meatballs in the sauce and finish off with ground black pepper.



Chef Izelle Hoffman – Lifestyle chef