South African Recipes - [19 recipes]

 

Indigenous African cooking, traditional Afrikaner cuisine, and the Portuguese among others have contributed to the deliciously diverse flavours of South Africa’s “rainbow cuisine.” Bredies,  biltong,  boerewors,  mealiepap,  umngqusho,  mashonzha  and peri-peri prawns  feature strongly on the menu in South African homes.

Indigenous African Cooking

The authentic African kitchen is focused on maize meal porridge, meat and sauce. The sauce is made from a variety of savouries (shebu) and vegetables and flavoured with chilli. Maize meal porridge is the staple food of almost the whole of the African continent.

Traditional Afrikaner Cuisine

 

Afrikaners are mostly descendents from the original Dutch, French and German settlers, who founded the Cape colony in the 17th century. The cuisine that stands out as typical Afrikaner, is to a large extent based on the Dutch settlers cuisine, with contributions from the French and German settlers. Add to that a large portion of Malay cooking and temper it all by years of migrating on the Great Trek.

And so we inherited today’s fabulous legacy of potjiekos,  braais,  biltong and boerewors.

The Portuguese Kitchen

 

Because of the proximity of former Portuguese colonies Mozambique and Angola to South Africa, Portuguese cuisine made considerable impact in the South African kitchen, predominantly through the use of hot and spicy chilli-based peri-peri seasoning.

Grilled peri-peri chicken has become a national institution. Chouriço, prego rolls, chicken livers, giblets and seafood are prepared as only the Portuguese can. Portuguese South African cooking is particularly known for its mouth watering seafood dishes, such as prawns, calamari, bacalhou, crab amongst others, prepared in a multitude of ways.

Biltong Recipe

Posted on the 3rd of Oct 2009

South Africa’s all time favourite snack - Biltong is strips of salted dried meat. Different meats such as beef, ostrich, and game (springbok, kudu) can be used to make biltong (beef is the popular standard). Spices other than coriander can be used including chilli for a “spicier” snack. Biltong is similar to beef jerky (but better!)

Total Views: 179 | Word Count: 1086 | Comments: 0 | Not Yet Rated

Boerewors Recipe

Posted on the 3rd of Oct 2009

The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors. When making, do not overprocess; meat must be crumbly. Use good quality fresh (not frozen) meat and vary spices to taste. If you want to make droëwors, use narrow sausage casings

Total Views: 1124 | Word Count: 466 | Comments: 0 | Not Yet Rated

Butternut and Pear Bredie

Posted on the 3rd of Oct 2009

Butternut and pear bredie, prepared with mutton OR lamb, butternut squash and dried pears is one of those dishes, which would feel insulted if one had to refer to it by the name of its European rival known as “stew”. The principle is the same, but bredies tend to be richer, more tasty and infinitely more filling and varied

Total Views: 78 | Word Count: 461 | Comments: 0 | Not Yet Rated

Cabbage Bredie

Posted on the 3rd of Oct 2009

Cabbage bredie, prepared with mutton OR lamb and cabbage is one of those dishes, which would feel insulted if one had to refer to it by the name of its European rival known as “stew”. The principle is the same, but bredies tend to be richer, more tasty and infinitely more filling and varied

Total Views: 635 | Word Count: 417 | Comments: 0 | Not Yet Rated

Chicken Biryani

Posted on the 25th of Oct 2009

This Indian chicken biryani based on rice, is normally prepared for special occasions, since it takes a long time to make. There are a multitude of recipes for biryani and each one has a uniqueness about it...

Total Views: 2907 | Word Count: 469 | Comments: 0 | Not Yet Rated

Green Bean Bredie

Posted on the 3rd of Oct 2009

Green Bean Bredie, prepared with mutton OR lamb and green beans is one of those dishes, which would feel insulted if one had to refer to it by the name of its European rival known as “stew”. The principle is the same, but bredies tend to be richer, more tasty and infinitely more filling and varied

Total Views: 322 | Word Count: 416 | Comments: 0 | Not Yet Rated

Mageu

Posted on the 3rd of Oct 2009

This is a very easy recipe for the South African fermented mealiemeal and malt drink. It is hugely popular in most areas of South Africa...

Total Views: 76 | Word Count: 203 | Comments: 0 | Not Yet Rated

Mageu Recipe

Posted on the 19th of Nov 2009

This is a very easy recipe for mageu also called mahewu, amarhewu (Zulu spelling) or amahewu (Xhosa spelling). This South African fermented mealiemeal and malt drink is hugely popular in most areas of South Africa...

Total Views: 436 | Word Count: 262 | Comments: 0 | Not Yet Rated

Mashed Amadumbe

Posted on the 27th of Oct 2009

An amadumbe is a a potato-like tuber that resembles a sweet potato. It has a rich earthy flavour and a starchy flesh. In South Africa, you might be able to find organic amadumbes in Woolworths food stores or perhaps at your local greengrocer’s...

Total Views: 102 | Word Count: 499 | Comments: 0 | Not Yet Rated

Mealiepap Tart

Posted on the 3rd of Oct 2009

Mealiepap, made out of white granular maize meal, is a traditional staple food of South Africans. This tart version is generally only made for special occasions...

Total Views: 147 | Word Count: 452 | Comments: 0 | Not Yet Rated

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