South African Recipes
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The origins of Bobotie can be traced back to the eastern influence on South African culture. The Cape Malay society are famous for cooking this dish and it is usually served with yellow rice.
1 kg minced lamb
Heat the oil in frying pan and add the garlic, onion and curry power. Cook over medium heat for three minutes, then add the mince meat. Fry until the meat is almost done, then using your hands, squeeze the milk from the bread. Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince. Fry for a minute or so and then remove from heat. |
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Boerewors or Farmers Sausage is a traditional BBQ sausage. There are many secret recipes on how to make boerewors but here we provide you with the traditional recipe.
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Instructions on how to make it(Optional: You can experiment by adding additional ingredients. For a lovely curry flavour add a tablespoon of curry powder to the above recipe. For a great garlic flavour add finely crushed and chopped garlic and for a sharper taste add more vinegar).
Do not overcook sausage. About 12-15 minutes over slow coals should do well. Serve with other BBQ dishes like Mealie Bread
Chicken Curry Potjie recipe Chicken Curry Potjie (pot) is a great way to be able to entertain and still enjoy a great meal by simply adding all the ingredients into a huge pot over the fire place and leaving to simmer.
Instructions on how to make it
Sauté your onions and garlic until soft, then add the spices and let simmer for a couple of minutes. Add tomatoes and tomato paste together with some red wine – simmer for about 5 minutes.Add chicken pieces and potatoes with a little more wine. Place the lid on your potjie, simmer on a low heat for about 45 minutes, checking the liquid level regularly, adding more red wine when needed. About 15 minutes before you are ready to eat add sugar to taste.
Serve on a bed of rice, cooked together with mustard seeds, turmeric and onion flakes for added flavor
Ingredients2kg skinless chicken thighs or breasts
3 large grated onions
5 skinless tomatoes
1 large tin tomato paste
4 heaped teaspoons masala
3 bay leaves
2 dessert spoons crushed garlic
1 table spoon coriander
1 teaspoon fennel
2 large sticks cinnamon
2 teaspoons salt
2 teaspoons sugar
1 litre red wine
6 Large potatoes cut in half
Oxtail Potjie recipe
A Potjie Kos is a meal cooked in an iron pot over the fire. The way to cook a potjie is usually very slow. Many types of meat can be used for a potjie but here we have chosen one of the favorites - oxtail.
Ingredients
2 large oxtails, cut into joints1/3 cup cooking oil
2 large onions, sliced into fairly thick rounds
6 bay leaves
4 chopped cloves of garlic
4 large carrots, scraped and cut into chunky wheels
the juice of one lemon
6 cloves
a good grind of black pepper
a dash of Worcester sauce
salt
6 potatoes, peeled and halved
1/3 cup of brandy
water to cover
Instructions on how to make it
Heat the oil in the potjie, then brown the meat quickly over high heat with the onion. Add bay leaves, garlic, cloves, lemon juice, salt, pepper, Worcestershire sauce and carrots. Add enough water barely to cover.Let it simmer away very slowly for four hours, then add the potatoes and the brandy and let it simmer until the potatoes are done and the meat is fall-off-the-bone tender.
Serve with rice, crispy fresh bread and green salad.
Sosaties recipe
Sosaties on the BBQ have never tasted better especially when there is Boerewors on offer too. These kebabs can contain many types of meat (or vegetables) but lamb sosaties seem to always taste the best.
Ingredients
500g boned shoulder or leg of lamb, cut into 25mm cubes2 large onions, one sliced into rings, the other chopped finely
50ml olive or cooking oil
4 cloves of peeled and crushed garlic
one tablespoon of curry powder
a teaspoon of tumeric
a tablespoon of brown sugar
4 crushed bay leaves
One tablespoon of lemon juice, plus two lemon cut into small wedges
120ml of meat stock
125g packet of dried apricots
One green pepper cut into blocks the same size as the meat cubes
A good blob of butter
Wooden skewer sticks (you can buy them from most supermarkets)
Instructions on how to make it
Place the meat in a non-metal bowl with the bay leaves at the bottom. Heat the butter in a saucepan and saute the chopped onion, garlic and curry powder for a few minutes.Add the tumeric, lemon and meat stock, bring to the boil.
As soon as the marinade comes to the boil, pour it over the meat.
Allow to cool and place in fridge overnight.
When ready to cook skewer the meat, apricots, green pepper and onion rings onto the sticks.
Pour the marinade into a saucepan, add a blob of butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.
To prepare the sosaties you can either grill them under a very hot grill for about 10 minutes, or braai them over very hot coals, turning them as you go along.
Serve with the lemon wedges and for side dishes you can make a bowl of fluffy white rice, potato salad, baked potato or small jacket potatoes and crispy bread to soak up the sauce.
NOTE: If you like hot food, add more garlic, a few crushed chillies, crushed curry leaves and a sprinkling of peri-peri powder to the marinade.
Vetkoek recipe
The English have Yorkshire Pudding and the South Africans have Vetkoek! Fill it with mincemeat, cheese or any thing else that comes to hand.
Ingredients
250ml (1cup) cake flour1 tsp baking powder
1/2 tsp salt
1 egg
125 milk
125 ml oil for frying
Instructions on how to make it
Sift flour, baking powder and salt together. beat egg separately and add to flour. Add milk and mix until smooth heat oil in frying pan and drop a tablespoon of the mixture into oil.Don't make more than four at a time.
Fry for two to three minutes on one side, then turn and fry for one minute on other side. Serve hot.
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Koeksisters recipe
The sweet taste of these plaited dough cakes makes them a great favorite in South Africa. The secret of their success, is in preparing the syrup a day ahead and chilling it before dipping the koeksisters.
Ingredients
For the syrup: 1kg sugar
500ml (2 cups) water
2 pieces fresh green ginger (each 5cm), peeled and crushed
2ml (½ teaspoon) cream of tartar
Pinch of salt
Grated rind and juice of ½ lemon
For the dough:
500g flour
2ml (½ teaspoon) salt
30ml (2 tablespoons) baking powder
55g butter, grated
1 egg
250-375ml (1-1½ cups) milk or water
Instructions on how to make it
To make the syrup, put all the ingredients in a saucepan. Heat (stirring) until the sugar has completely dissolved. Cover the mixture and boil for 1 minute. Remove the saucepan lid and boil the syrup for a further 5 minutes, but do not stir it. Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or overnight. To make the dough, sieve together the dry ingredients and rub in the grated butter with your fingertips, or cut it in with a pastry cutter. Beat the egg, add 250ml (1 cup) of the milk or water and mix lightly with the dry ingredients to a soft dough. Add more milk or water if the dough is too stiff. Knead well until small bubbles form under the surface of the dough. Cover with a damp cloth and allow to stand for 30 minutes –1 hour.
Roll out the dough to a thickness of 1 cm, then form koeksisters in either of the following ways:
Cut strips 1 cm wide and twist 2 strips together, or plait 3 strips together, cutting the twisted, or plaited lengths at 8cm intervals and pinching the ends together.
Alternatively, cut the dough into 8cm x 4cm pieces. Cut 2 vertical slits in each piece, reaching to 1cm from the end. Plait the 3 strips that have been formed and pinch together the loose ends.
Heat 7-8cm deep oil to 180-190°C – a cube of bread should turn golden-brown in a minute. Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over with a fork and fry until golden-brown on the other side.
Remove the koeksisters with a lifter or slotted spoon, drain them for a moment on paper towel and then plunge them into the cold syrup for 1-2 minutes. Stand the container of syrup in a bowel of ice so that the syrup will stay cold. Remove the koeksisters from the syrup with a lifter or slotted spoon, allowing the excess syrup to flow back into the basin, then drain them slightly on a wire rack.
Yellow Rice recipe
Yellow rice is eaten with the Cape Malay dish called Bobotie.
Ingredients
2 cups of rice ¾ cup raisins, soaked in water for 20 minutes, then drained
1 teaspoon of turmeric
a dash of salt
2 sticks of cinnamon
Instructions on how to make it
Place all the ingredients, including the raisins in about 750ml of water, bring to the boil and simmer for 15 to 20 minutes. If there is still excess water in the pot when the rice is tender, pour it out carefully. Dot the rice with a few blobs of butter and give it a sprinkling of cinnamon sugar (come on Penny, a little sugar and a little cinnamon powder, mixed together).
Cover and keep warm.
Traditional Melktert recipe
This is the traditional Duch way and it worth making it the "old fashioned" way if you have the time.
Traditional Melktert recipe This is the traditional Duch way and it worth making it the "old fashioned" way if you have the time.
Ingredients
Pastry62.5ml margarine (1/4 cup)
62.5mll sugar (1/4/ cup)
250ml Self raising Flour (1 cup)
Pinch salt
25ml iced water (2 T)
Filling
500ml milk (2 cups)
1 stick cinnamon
25ml butter (2 T)
50ml sugar (4T)
2 Eggs
50 ml Cake Flour (4T)
Instructions on how to make it
Pastry:1. Cream the margarine and the sugar together.
2. Work in the flour and salt.
3. Add the water and work to a soft dough.
4. Wrap up and chill until required.
Filling:
1. Scald the milk in a double boiler with the cinnamon stick.
2. Combine the sugar and flour and stir in the hot milk slowly.
3. Return to the heat and cook for 15 minutes with the lid of.
4. Remove from heat and stir in the butter.
5. When cool, add the eggs, one at a time, beating well after each addition.
6. Line a 22cm tart plate with the pastry and pour the filling mixture in.
7. Bake at 200 deg C (400 deg F) for 20 minutes.
8. Before serving sprinkle the top with powdered cinnamon and castor sugar.
Buttermilk Rusks recipe
This is a traditional yeast-baked rusk - great for dunking in your tea or coffee early in the morning when you watch the sun rise as the boer trekkers did every morning when they traveled from the Cape to the Transavaal. If the rusks are to be kept for a long time, do not substitute margarine for the butter.
Buttermilk Rusks recipe Ingredients
375g butter 500g sugar
2 extra large eggs
1,5kg self-raising flour
30ml (2 tablespoons) baking powder
500ml (2 cups) buttermilk or plain drinking yogurt
Instructions on how to make it
Preheat oven to 180°C.Cream the butter and sugar together very well. Add the eggs, one at a time. Sift the flour and baking powder together, and add this to the creamed mixture, using a fork to mix. Add the buttermilk or yogurt, using a little milk to rinse out the carton. Mix well with a fork and then knead lightly. Pack lightly rolled, golf ball sized buns of the dough into the greased bread pans close together, and bake for 45-55 minutes. Place the pans in the middle of the oven, with a sheet of brown paper on the top shelf to protect the buns from becoming browned too quickly.
Remove the paper after the buns are well risen and cooked through, to brown the tops. Reduce the heat to the lowest possible setting. Turn out the buns on to cake racks, cool them and separate them, using 2 forks. Pack them on wire racks or on cooled oven racks – air must circulate. Place them in the cool oven, leaving the door ajar, for 4-5 hours, or overnight, to dry out.
If no buttermilk or yogurt is available, use fresh milk curdled with lemon juice or white vinegar.
Buttermilk Rusks recipe
This is a traditional yeast-baked rusk - great for dunking in your tea or coffee early in the morning when you watch the sun rise as the boer trekkers did every morning when they traveled from the Cape to the Transavaal. If the rusks are to be kept for a long time, do not substitute margarine for the butter.
Buttermilk Rusks recipe Ingredients
375g butter 500g sugar
2 extra large eggs
1,5kg self-raising flour
30ml (2 tablespoons) baking powder
500ml (2 cups) buttermilk or plain drinking yogurt
Instructions on how to make it
Preheat oven to 180°C.Cream the butter and sugar together very well. Add the eggs, one at a time. Sift the flour and baking powder together, and add this to the creamed mixture, using a fork to mix. Add the buttermilk or yogurt, using a little milk to rinse out the carton. Mix well with a fork and then knead lightly. Pack lightly rolled, golf ball sized buns of the dough into the greased bread pans close together, and bake for 45-55 minutes. Place the pans in the middle of the oven, with a sheet of brown paper on the top shelf to protect the buns from becoming browned too quickly.
Remove the paper after the buns are well risen and cooked through, to brown the tops. Reduce the heat to the lowest possible setting. Turn out the buns on to cake racks, cool them and separate them, using 2 forks. Pack them on wire racks or on cooled oven racks – air must circulate. Place them in the cool oven, leaving the door ajar, for 4-5 hours, or overnight, to dry out.
If no buttermilk or yogurt is available, use fresh milk curdled with lemon juice or white vinegar.
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Biltong Ingredients
25 lb beef (top round/sirloin/London broil/ eye of round)
4 pints warm water
1 ¼ lb fine salt
½ cup brown sugar
½ cup coriander, coarsely ground
2 tbsp bicarbonate of soda
1 tbsp black pepper, ground
1 cup red wine vinegar
2 tsp saltpeter (optional)
4 pints warm water
1 ¼ lb fine salt
½ cup brown sugar
½ cup coriander, coarsely ground
2 tbsp bicarbonate of soda
1 tbsp black pepper, ground
1 cup red wine vinegar
2 tsp saltpeter (optional)
To make the biltong
Cut the meat along the natural dividing lines of the muscles of the meat of choice.Cut into strips of approximately 2-inch thick and any desired length, always cutting with the grain.
Mix the salt, sugar, bicarbonate of soda, saltpeter, pepper and coriander together.
Rub the seasoning mixture thoroughly into the strips of meat.
Layer the meat, with the more bulky pieces at the bottom, in a glass or stainless steel container. Sprinkle a little vinegar over each layer, as you add them.
South African Biltong. A great taste. |
The biltong is ready when the outside is hard and the center part of the biltong strip is still a little moist.Let the center dry according to personal taste.
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Makes about 21 lbBILTONG is South African dried meat and has been around for centuries.
Any South African will do almost anything to get a share if he/she knows that BILTONG is available.
Biltong is cut from the "stick" in thin pieces using a very sharp knife. Some people shave off a number of pieces at a time so they don't have to let cutting interfere with eating.A professional trick is to place the biltong in a vice and, using a wood plane shave off as many pieces of the desired thickness as required. Eaten on its own as an appetizer or all day munch. Especially at sporting events, but anywhere is OK.Try it, you'll find it much more addictive than peanuts or potato crisps.
The recipe given above is for beef biltong, but like jerky, biltong may be made using game animals such as Buck and Deer.Ostrich produces a great tasting but somewhat dry biltong.PS. Biltong is not really recommended for unfortunate souls wearing dentures, unless its shaved very thin.
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