Transfer latest | Evidence Makgopa set to snub Sundowns and Orlando Pirates

Baroka FC forward Evidence Makgopa has ruled himself out of a local transfer ending speculation around signing for Mamelodi Sundowns or Orlando Pirates.

Transfer latest | Evidence Makgopa set to snub Sundowns and Orlando Pirates

Baroka FC forward Evidence Makgopa has ruled himself out of a local transfer ending speculation around signing for Mamelodi Sundowns or Orlando Pirates.

Sundowns and Pirates were in a race for the signature Baroka FC forward star after his strong season for Baroka in the DStv Premiership campaign.

READ | BAFANA BAFANA PLAYER RATINGS V UGANDA – MAKGOBA AND KUTUMELA SHINE!

Their interest peaked after Makgoba’s scintillating display for Bafana Bafana against Uganda.

Makgopa scored a brace off the bench and looked a threat whenever he touched the ball. He is a quality attacking player who would have added value to either side.

The newly capped Bafana player has caught the eye of big teams this season and peaked their interest with his excellent performance for the national side on Thursday.

“I like playing for Baroka and I think the only time I would leave is I move abroad. I think from Baroka I want to go abroad,” expressed Makgoba.

Makgoba has set his sights on a move abroad. He wants to follow in the footsteps of Zlatan Ibrahimović – the man he draws inspiration from.

“I admire a lot of international players. I don’t think there is anyone in Mzansi who motivates me that much,” stated Makgoba.

Makgoba could easily choose the ‘Buccaneers’ or the ‘Brazilians’ but is interested in a future abroad.

READ | BAFANA BAFANA LATEST | 3 TALKING POINTS FROM WIN AGAINST UGANDA

This will disappoint both sets of fans after Sundowns and Pirates looked set to compete for the Bafana star. It is in his best interest, personally.

If Makgoba signs for an overseas franchise he would join the likes of Percy Tau and Benni McCarthy as South African forwards waving the flag overseas.

Source : The South African More   

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South African Trifle – Fresh, fruity dessert with Amarula Cream Liqueur

One of the most impressive desserts your can spoil your guests with.

South African Trifle – Fresh, fruity dessert with Amarula Cream Liqueur

For the most luxurious, no-bake, impressive dessert, look no further than this South African trifle recipe. It is quick, easy and loaded with mouth-watering ingredients. This appetising dessert can easily serve a crowd and you will have the compliments flying in with each bite your guests take.

South African trifle is basically a layered dessert with ingredients that require no baking. Starting with a layer of Boudoir biscuits soaked in a little bit of Amarula Cream Liqueur, followed by caramel treat, jelly, fruit and custard, this dessert is a serious taste sensation. When you have completed your layers, finish it off with whipped cream and a sprinkle of nuts and fruit on top.

If you are not a fan of Amarula Cream Liqueur, you can substitute it with brandy or sherry. Make sure to use a deep glass bowl so that the colourful layers of your South African trifle are displayed at their best.

South African Trifle Recipe

5 from 1 vote
Recipe by Dirnise Britz Course: DessertCuisine: South AfricanDifficulty: Easy
Prep time

30

minutes

Ingredients

  • 150 ml Amarula Cream Liqueur

  • 250 ml fresh cream

  • 1 packet Boudoir biscuits

  • 1 tin caramel treat (filling and topping)

  • 2 packets jelly powder (different flavours)

  • fresh fruit of your choice

  • chopped nuts

  • 1 – 1½ liter custard

Method

  • Prepare the jelly according to package instructions and allow to set.
  • Place the boudoir biscuits at the bottom of a deep glass bowl.
  • Moisten the boudoir biscuits with the Amarula Cream Liqueur.
  • Spread the Caramel Treat over the biscuits.
  • Chop up the jelly and add over the caramel-spread biscuits.
  • Add the fruit and then the custard.
  • Keep layering until you’ve used all the ingredients.
  •  Cover with whipped cream and decorate with nuts.

Notes

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Source : The South African More   

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