#SAWithTheAmbassador
✍️Ambassador of Russia to South Africa Roman Ambarov:
During my visit to Cape Town, I had the honour of visiting the Cape Muslim and Slave Heritage Museum at the Castle of Good Hope. What I experienced there was deeply moving – a powerful reflection on the history and heritage of enslaved communities in South Africa, told through art and memory.
With a collection of over 1,000 paintings, artefacts, photographs, and relics, the museum plays a vital role in sharing this history.
Preserving the memory of slavery is not only about the past. It is about ensuring that such injustice is never forgotten and never repeated, especially at a time when neo-colonial practices are again making themselves felt.
This history resonates on a personal level. Our country has never been a colonial power and has never enslaved African people. On the contrary, we remember that the Soviet Union stood in solidarity with the people of South Africa in their struggle against apartheid, supporting their fight for freedom and dignity.
❗️ Just yesterday, on April 19, our country marked theDay of Remembrance for the Victims of the Genocide of the Soviet People, committed by the Nazis and their collaborators during the Great Patriotic War of 1941-1945. Our nation knows the pain of such suffering, and this shared historical experience deepens our understanding of the hardships endured by the people of South Africa.
I am sincerely grateful to the museum’s team and guides for their dedication and care in preserving this tragic chapter of history and making it accessible to others.
#AmbassadorAmbarov
#Desert
Iced Fudge Brownies
22p 342kcal/p
Brownie 240g butter 360g semi-sweet chocolate 200g sugar 1tbsp vanilla extract 1tbsp instant coffee granules 4 L eggs room temperature 62.5g all-purpose flour 43g cocoa powder 1tsp baking powder
CHOCOLATE ICING 110g butter, at room temperature 360g powdered sugar 43g cocoa powder 2tsp vanilla extract 60g warmed milk sprinkles, for decorating (opt)
Instructions
1. 9×13 inch pan w/paper 2. melt the butter & 3/4 chocolate chips until smooth. Stir in the sugar, vanilla, and instant coffee. 3. whisk 4 eggs, add into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/4 chocolate chips. Spread into baking pan.
175°C 28-30min. Cool. 4. make the icing. Mix the butter, powdered sugar, cocoa powder, vanilla, and 1/4 cup warm milk until smooth, adding additional warm milk until the frosting becomes thicker. Add more sugar if needed. Spread the icing over the bars.
Decorate with sprinkles.
Kinder Rice Krispie bar
60g salted or unsalted butter
300g mini marshmallows
125g Rice Krispies
24 mini Kinder chocolate bars, 8 (100g) for the base, 16 (200g) for the topping Optional: Kinder halves to decorate
Tin size: 8x8"
#Desert
🌎 In Australia’s dry grasslands, the spinifex hopping mouse leaps up to 3 meters in a single bound—over 10 times its body length! Powerful back legs and long tails help it escape predators and thrive in deserts where water is scarce. ✨
#animals⚡#adaptation⚡#desert
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