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South Africa (South African Recipes)


World Cuisine Recipes

   South Africa truly is a melting pot of cuisine styles, mixing African, European and Asian peoples, cuisines and cooking styles. Game plays an important part in the diet, especially in the traditioal braai (South African barbecue) as does fish (both saltwater and freshwater). The basis of South African cookery is a starchy staple and meat. The Eastern part of the country enjoys Malay-influenced spicy stews and the Southern part of the country is famous for its seafood. French immigrants have also led to extensive wine production in the country and South Africa is one of the world's great wine exporters. Though many of the dishes associated with South Africa, such as braais and potjies (one-pot stews) have a distinctive Dutch and Afrikaans influence the diversity of cultures in this country makes it difficult to pin down a truly distinctive form of cuisine. Indeed, what distinguishes South African cookery is the melange of styles and recipes derived from different cultures. One notable aspect of South African cookery, however, is the propensity of desserts in the country due to the European influences.
Asparagus Bredie
Servings: 8
2 Tablespoons Olive Oil
2 Medium Onions, sliced
3 Cloves Garlic, chopped
2 Pounds Meat, Chicken or Lamb
1 Cup Stock
Salt And Pepper, to taste
2 Pounds Asparagus
3 Medium Pototes, sliced
1 Lemon Lemon Juice
Cooking Instructions:
Saute onions meat and garlic in oil for 10 minutes; add stock, salt and pepper, cover and simmer 10 minutes; add potatoes, cover, simmer 20 mintues; add asparages, cover and simmer 7 minutes, remove from heat, stir in lemon juice, serve over rice.

2 onions, chopped
2 lbs. ground beef
1 slice bread
1 tbsp. curry powder
1 1/2 tbsp. sugar
1/2 C golden raisins
3 tbsp. chutney
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. turmeric
Juice and grated rind of 1/2 lemon
6 almonds, quartered
1 egg
4 bay leaves
Cooking Instructions:
Preheat the oven to 350. Saute the meat with onions until brown. Pour off grease. Soak the break in half of the milk then mash with a fork. Combine all the remaining ingredients except the egg, remaining milk and bay leaves. Spread the mixture in a greased casserole and tuck in the bay leaves here and there. Bake for 1 hour. Remove tghe bay leaves. Then beat the egg with remaining half cup of milk and pour over. Return to oven for another half an hour. Serve with steamed rice and chutney.
9 oz of brown sugar
1/4 pint water, cinnamon
1 oz butter
1 egg
6 oz self raising flour
Oil for frying
Cooking Instructions:
Dissolve the sugar in the water. Add sprinkle of cinamon with a piece of lemon. bring to the boil then allow to cool, discarding the lemon. Add the butter, beat in the egg and get it creamy. Sift the flour and mix with the butter/sugar mix untill smooth. Roll into a 9' square and cut into 18 pieces ( 3'x11/2'). Cut two slits in each piece but leave them joined at the top, so it looks like a thing with three legs. Plait the legs and pinch at the ends to seal. Heat oil to 350 F anf fry for 4-5 minutes, dip in syrup and serve hot.
Monkey Gland Steak

1/2 cup water Cube steaks
Oil for frying
1 large onion, diced
2 large tomatoes diced
1 cup of ketchup
1/2 cup of Worcestershire sauce
2 cloves of garlic, finely chopped
3/4-1 cup of chutney
1/2 cup of brown sugar
2 Tblsp. Vinegar
1 tsp. Tabasco sauce
Cooking Instructions:
In a heavy skillet, heat oil. Saute onions and garlic until soft. Add remaining ingredients, mix well and simmer for a few minutes. Fry the steaks separately. When done frying spoon the sauce over the steaks. Serve with rice.

2 cups unbleached white flour
2 cups whole wheat bread flour
1/3 cup sugar
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/2 cup melted butter
2 eggs
3/4 cup buttermilk
2 tsp pure vanilla extract
2 tsp pure almond extract
Cooking Instructions:
Preheat oven to 400 degrees. In a large mixing bowl, thoroughly mix the dry ingredients. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. Now, eat a few "soft" rusks warm from the oven. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks.
1 leg of lamb or mutton (beef may also be used)
1 kilogram pork
2 big onions
15 ml mild curry powder
7,5 ml turmeric powder
30 ml sugar
15 ml cornstarch
500 ml vinegar
125 ml stewed dry apricots of apricot chutney
A few crushed lemon leaves
Salt and pepper
Cooking Instructions:
Cut the meat in 2" cubes. Cut onion in slices and put in a pot with a little water. Cook for about 5 minutes till glassy but still crisp. Drain the rest of the water, add 30 ml of oil or fat and sautee onions till lightly brown. Add 250 ml water and simmer till soft. Mix the curry, turmeric, cornstarch, sugar, 5 ml of salt and vinegar and add to onions. Mix in the apricots or chutney. Cook for about 3 minutes and remove from heat. Add the leaves and allow to cool completely. Pour the sauce over the cubes of meat and marinade for about 24 - 48 hours, stirring it around once or twice. Season meat with about 10 ml of salt for each 500 g of meat. Skewer the cubes of meat onto thin sticks (cut specially for this purpose. I think you will find it in you local supermarket). Use about 6 cubes for each skewer, and alternate the mutton and pork. Roast over open coals or in oven. Heat the sauce, cook for about 2 minutes and serve with sosaties. Chutney can be served with this as well. (Mutton chops can also be marinated in this sauce and roasted or grilled. Please be carefull as not to do this over to hot coals as it burns easily. Also very nice if served with cooked rice).
Yellow Rice with Raisins

250 ml uncooked, parboiled rice
1 litre boiling water
30 ml yellow sugar
1 piece of cinnamon
5 ml salt
30 ml ground turmeric
125 ml seedless raisins
15 ml butter or margarine
Cooking Instructions:
Wash rice. Add all the ingredients to the boiling water, except the raisins, butter and sugar. Add rice slowly to boiling water and cook for about 20 minutes over high heat. Drain the water and steamcook the rice with the raisins and cinnamonstick for 1 hour over boiling water. Remove the stick of cinnamon and mic in the butter and the sugar. Serve warm with bobotie.
Pumpkin Fritters
4 c cooked mashed pumpkin
2 eggs
1 c flour
Pinch of salt
1 teaspoon baking powder
30 ml (2 tablespoons) heaped of sugar
Cooking Instructions:
Combine all ingredients, making a soft batter and fry spoonfulls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar or caramelsauce.
Caramell Sauce

250 ml sugar
500 ml water
500 ml milk
30 ml margarine
20 ml cornstarched mixed to a paste with water
Cooking Instructions:
Cook together and add one teaspoon karamelessence before serving over pumpkin fritters.

2 huge onions, chopped
1 huge clove of garlic, crushed
15 ml oil
250 ml beefbroth
125 ml wine vinegar (white for mutton, red for steak)
250 ml tomato ketchup
15 ml worcestersauce
5 ml salt
2 ml tabasco sauce
15 ml brown sugar
1 ml ground cloves
1 ml ground ginger
30 ml fruit chutney
30 ml dark brown sherry, optional
125 ml milk
Cooking Instructions:
Mix all ingredients and use as marinade. If used for sauce over patties, please cook till onions are done, or else you can saute the onions and garlic before putting it into the marinade, and only heat up the sauce before serving it with the burgers. If used for marinade, put meat overnight in it and remove just before barbequing it over hot coals. Baste frequently while roasting it over coals. If used to make a leg of lamb in the oven, put the leg of lamb in it and bake in sauce till tender and done. Serve this with maize bread and a green salad.

Souskluitjies (Dumplings in Sauce)

120 g cake flour
10 ml baking powder
2 ml salt
15 g butter
1 egg
125 ml milk
Butter and cinnamon sugar to serve with
Cooking Instructions:
Sift the dry indredients together and mix in the butter with vingers till it resembles breadcrumbs. Mix egg and milk and add to above. Boil water (must be about 3 cm deep) with a pinch of salt in a casserole with a lid. Use a teaspoon dipped in boiling water to put spoonfulls of the dough into the boiling water. Cover with tight fitting lid and cook slowly for 10 minutes (please don't peek, as this will cause the dumplings to "fall down" and become rubbery) Remove from heat, pour into a serving bowl and put dots of butter on top. Sprinkle a lot of cinnamon sugar over and serve with vanilla custard.
Buttermilk Pudding

30 g butter or margarine
160 g sugar
2 eggs, separated
15 g flour
1 ml salt
1 ml vanilla essence
250 ml milk
250 ml buttermilk
Cooking Instructions:
Cream butter and sugar. Beat eggyolks one by one into creamed sugar and butter. Add the flour, salt and milk alternately to the batter, mixing well after every addition. Add vanilla essence. Fold in stiffly beaten whites and bake one hour in deep bowl at 180 degrees C. Serve with strawberry sauce of your choice.
Spicy Lentils

2 cups orange lentils
1 tsp. salt
1/4 C vegetable oil
1 large onion, chopped
1" piece fresh ginger, grated
2 cloves garlic, crushed
1 tsp. ground coriander seed
1 tsp. turmeric
1 tsp. cumin seeds, crushed
1 tsp. cardamom seeds, crushed
1/2 tsp. cayenne pepper
1/4 C canned tomatoes, or fresh ones, peeled
Cooking Instructions:
Dissolve salt in enough boiling water to cover lentils. Add lentils and cook until tender. Drain and mash with potato masher. Heat oil in a skillet and fry oinions and garlic until onions are golden. Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.
Braised Chicken with Green Chiles
Servings: 4
2 Tablespoons Olive Oil
2 Chicken Breasts, diced
1 Large Onion, chopped
1 Cup Chicken Stock
1/2 Teaspoon Nutmeg
Salt And Pepper, to taste
2 Medium Serrano Pepper, chopped
Cooking Instructions:
Saute chicken and onion in olive oil until both are well browned. add remaining ingredients. simmer for 45 minutes. Serve.
Chicken in Balsamic Barbecue Sauce
Servings: 6
8 Medium Chicken Breast
1 Small Onion, finely chopped
1/4 Cup Olive Oil
3/4 Cup Balsamic Vinegar
3 Tablespoons Sugar
6 Tablespoons Ketchup
2 Tablespoons Worcestershire Sauce
4 Medium Green Onion, chopped
1 Cube Chicken Bouillon, crushed
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Dry Mustard
3 Cloves Garlic, finely chopped
Tabasco Sauce, to taste
Cooking Instructions:
Combine all ingredients except chicken. Marinate chicken in half the sauce for 3 hours or overnight. Put remaining marinade aside. Remove chicken from marinade, place chicken in foil-lined pan and broil until nicely browned about 20 minutes per side. Heat reserved marinade and pour over chicken. Serve.
Fish Kabobs
Servings: 4
1 Medium Onion, sliced
1 Lemon Lemon Juice
2 Teaspoons Red Wine Vinegar
3 Tablespoons Olive Oil
1/2 Teaspoon Thyme
1/2 Teaspoon Basil
1/2 Teaspoon Rosemary
Salt And Pepper, to taste
2 Pounds Firm White Fish, cubed
6 Medium Bay Leaves
6 Medium Cherry Tomatoes
12 Small Mushroom Caps
Cooking Instructions:
Combine all ingredients, except tomatoes and mushroom caps in a large bowl, marinate for 30 minutes. Thread fish, tomatoes and mushroooms on to skewers, grill for 10 minutes in broiler or over hot coals.
Fish Pie
Servings: 4
1 Large Onion, chopped
1/2 Teaspoon Pepper
2 Teaspoons Salt
1/2 Teaspoon Dry Mustard
2 Tablespoons Butter
3 Cups Tuna Fish, cooked
1 Can Tomato Sauce
1/2 Cup Mashed Potatoes
1 Medium Egg, beaten
2 Cups Mashed Potatoes
1 Medium Egg, beaten
1 Medium Pie Crust
Cooking Instructions:
Saute onions, pepper, salt, and mustard in oil for 10 minutes. Remove from heat. Add fish, tomato sauce, 1/2 cup mashed potatoes and 1 beaten egg. Place pie crust in pan, spoon in fish mixture. Cover with remaining mashed potatoes. Brush with other egg and bake in 350 degree oven for 30 minutes.
Green Pea Soup
Servings: 4
1 Large Onion, chopped
1 Tablespoon Olive Oil, chopped
1/2 Teaspoon Ginger
3 Cloves Garlic
Salt And Pepper, to taste
1 Teaspoon Turmeric
3 Teaspoons Ground Coriander
3 Teaspoons Cumin
2 Chili Peppers, crushed
1/2 Teaspoon Chili Powder
3 Whole Cloves
1 Stick Cinnamon
2 Cardamom Pods, crushed
1 Cup Green Split Peas
2 Medium Tomatoes, chopped
1 Teaspoon Garam Masala
6 Cups Vegetable Broth
Cooking Instructions:
In large soup pot, saute onions in oil until light brown. Add all spices, and stir until well distributed. Add peas and tomatoes, cook 5 minutes. Add broth, boil, cover simmer 2-3 hours or until peas are tender. Make sure to remove cloves & cinnamon stick before serving.
Lamb Pie
Servings: 4
2 Medium Pie Crusts
2 Tablespoons Olive Oil
1 Large Onion, sliced
2 Pounds Lamb, cubed
1/2 Teaspoon Cloves
1 Medium Bay Leaf
2 Teaspoons Salt
1/2 Cup Water
6 Slices Bacon, chopped
1 Teaspoon Rosemary
2 Tablespoons Flour
2 Medium Eggs, hard Boiled & sliced
Cooking Instructions:
Saute onion in oil for 5 minutes, add meat and brown on all sides, add cloves, bay leaf, salt and water. Cover, reduce heat and simmer for 1 hour. add bacon, rosemary adn flour, stir together, remove from heat to cool slightly. line a pie dish with one pie crust. spoon meat mixture into pie dish and put egg slices on top, cover with remaining pie crust, cut slits into pie crust, bake at 450 degrees for 10 minutes, reduce heat to 350 and bake for another 25 minutes.
Pumpkin Fritters
Servings: 8
1 Can Pumpkin
1 Medium Egg, beaten
2 Tablespoons Flour
1 Teaspoon Baking Powder
1/4 Teaspoon salt
Butter, for frying
Cinnamon And Sugar, for sprinkling
Cooking Instructions:
Combine all ingredients, except for butter and sugar, heat butter in frying pan and drop in spoonfulls of butter mixuture, saute until golden on both sides, sprinkle with cinnamon and sugar and serve.
Sausage Rolls

2 Pounds Puff Pastry Sheet
1 1/2 Pounds Ground Beef
1 1/2 Teaspoons Salt
1/2 Cup Fresh Bread Crumbs
1 Small Onion, grated
1 Small Tomato, chopped and peeled
1/2 Cup Cold Water
1 Teaspoon Black Pepper
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Ground Ginger
1/2 Cube Chicken Bouillon, dissolved in
1/4 Cup Boiling Water, cooled
1 Medium Egg, beaten
Cooking Instructions:
Roll out pastry into rectangle on floured board. Combine meat with remaining ingredients except egg and mix well. Shape mixture in a sausage and place along with of pastry. Wet edge of pastry. Roll up and cut off this filled strip. Cut strip into 2 inch pieces. Continue until pastry is used. Glaze with beaten egg. Bake at 400 for 25 minutes.
Spice Biscuits

2 Pounds Flour
1 1/2 Teaspoons Baking Soda
2 Teaspoons Cream Of Tartar
2 Teaspoons Ground Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Cloves
2 Teaspoons Ginger
1 Teaspoon Anise Seed
1/2 Teaspoon Salt
2 Cups Sugar
1 Cup Butter
2 Medium Eggs
1/2 Cup Water
1 Teaspoon Lemon Or Orange Peel, optional
Cooking Instructions:
Sift together all dry ingredients, cut in butter, beat eggs with water, add to dry mixture to form a soft dough. add peels (if using) knead well and leave in cool place for 1 hour. form cookies on to baking sheet and bake for 15 minutes at 350 degrees or until done.
Venison Pie (Kudu Pie)
Servings: 4
2 Medium Pie Crust
2 Pounds Venison Or Kudu, cubed and cooked
4 Slices Bacon, chopped
1 Tablespoon Apricot Chutney, optional
2 Tablespoons Dry Red Wine
1 Teaspoon Thyme
3 Cloves Garlic
Cooking Instructions:
Line a pie dish with pastry, combine remaining ingredients and spoon into pie dish. cover with additional pie crust, bake at 350 degrees for 30 minutes.

World Cuisine Recipes


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