COVID-19 latest: SA reports 12 056 new reported cases, 413 deaths

The NICD has said on Saturday a further 413 COVID-19 related deaths have been reported, bringing total fatalities to 69 488 to date.

COVID-19 latest: SA reports 12 056 new reported cases, 413 deaths

South Africa recorded 12 056 new cases of COVID-19 in the last 24 hours, the National Institute for Communicable Diseases (NICD) has said on Saturday. 

This brings the total number of laboratory-confirmed cases to 2,368 105. 

This increase of 12 056 new COVID-19 cases represents a 24.3 % positivity rate. 

A further 413 COVID-19 related deaths have been reported, bringing total fatalities to 69 488 to date.

“The cumulative number of recoveries is 2,147 168.” 

An increase of 455 hospital admissions has been reported in the past 24 hours.

The Gauteng province accounts for the majority of new cases – 3 670 (30%), followed by the Western Cape with 2 587 new cases (21%) and KwaZulu-Natal with 1 701 new cases (14%) provinces. 

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14, 527 278 tests have been conducted in both public and private sectors.

President Cyril Ramaphosa is expected to address the nation again on Sunday, 25 July. 

The Minister of Basic Education provided an update on the state of readiness of South African schools on Saturday, 24 July. 

Primary and secondary schools across the country are expected to resume lessons on Monday, 26 July, and the Motshekga said the education sector is ready to welcome learners.

Motshekga said 180 schools were damaged during the unrest in KwaZulu-Natal and Gauteng and other buildings associated with the education department were also damaged.

Motshekga said that the education sector is ready to reopen schools on Monday after countless consultation sessions, but the final decision still rests on the shoulders of President Cyril Ramaphosa, who is expected to address South Africa on Sunday.

“Depending on confirmation by the President tomorrow after Cabinet, as a sector, there is agreement across the board that we are ready for the reopening of schools on Monday, 26 July 2021,” said Motshekga.

The minister said school management and support staff began returning to schools on Thursday to prepare for the return of learners and teachers on Monday.

ALSO READ: Angie Motshekga: ‘As a sector we are ready’ for schools to reopen

Source : The South African More   

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Chicken burgers – Midweek dinner plans settled

The ultimate chicken burger recipe loved by young and old.

Chicken burgers – Midweek dinner plans settled

Enjoy a firm favourite among young and old. Homemade chicken burgers are satisfying and packed with flavour.

Preparing these chicken burgers from scratch is a labour of love but worth every moment. First, you start with a whole chicken and poach it for about 30 minutes with the stock and a little bit of water.

Next, remove all the skin and bones and roughly chop up the meat with a food processor. You can also do it by hand, but you will save lots of time by using a food processor.

Then, with a few more steps, you will have the most deliciously prepared chicken burgers in the making.

This recipe was developed by Beatrice Tollman. the founder of the Red Carnation Hotel Collection. In her book, “A Life in Food”, this recipe can also be found.

Enjoy this lovely alternative to beef burgers. The family will love it and if you have teenagers, they will be nagging every week for this flavour-packed meal.

Serve with a crispy side salad.

Chicken burgers recipe

5 from 1 vote
Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

Ingredients

  • 1 large chicken (about 1 kg)

  • 1 litre chicken stock (homemade or store-bought)

  • 1 cube organic chicken bouillon

  • 25 g butter

  • 2 teaspoons chopped parsley

  • 2 tablespoons chopped onion, browned

  • freshly ground pepper to taste

  • vegetable oil

Method

  • Poach the chicken in the stock mixed with a little water for about 30 minutes until half cooked. Keep the stock.
  • Remove all skin and bones and roughly chop up the meat in the food processor, or by hand.
  • Sauté the onion in a little vegetable oil until golden brown and most of the moisture is gone, then set aside.
  • Crumble and mix the chicken bouillon cube with 1 tablespoon of the reserved chicken stock.
  • Melt the butter and combine with the chicken.
  • Mix together some of the butter mixture with the parsley, onion, chopped chicken and pepper. Add more butter if needed – the mixture should not be too moist.
  • Shape into burgers about the same size as your favourite hamburger. A thickness of around 3 cm works well.
  • In a pre-heated non-stick pan over medium-high heat, add 2 tablespoons of oil and cook the burgers (not too close together) until golden brown and crispy.
  • Cook the other side of the burgers in the same way. Do not press down while cooking, as this removes the moisture and makes the burger too dry.
  • Serve with a little mango chutney on the side.

Notes

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Source : The South African More   

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