Pumpkin Bredie

Posted on the 3rd of Oct 2009

Pumpkin Bredie, prepared with mutton OR lamb and pumpkin 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: 109 | Word Count: 419 | Comments: 0 | Not Yet Rated

Roosterkoek

Posted on the 19th of Nov 2009

Roosterkoek (literally grill cake) is a traditional South African bread dough recipe cooked on a grid over the coals of a wood fire. They are best eaten piping hot straight off the grill. You can use the oven grill to make them, but roosterkoek made on a fire tastes best. Serve with butter and jam...

Total Views: 107 | Word Count: 606 | Comments: 0 | Not Yet Rated

Springbok Liver Pâté

Posted on the 3rd of Oct 2009

Venison, in this recipe, Springbok, beef, pork, liver, ham, seafood, poultry, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, moulded or unmoulded...

Total Views: 53 | Word Count: 379 | Comments: 0 | Not Yet Rated

Succulent Mopane Worms

Posted on the 3rd of Oct 2009

Mature mopane worms are as thick as a man’s finger and about seven centimetres long. Villagers collect the protein-rich larvae by the sackful from mopane trees, remove the intestines and either roast them or squash them flat and leave them to dry. In this form they can be stored for months

Total Views: 49 | Word Count: 251 | Comments: 0 | Not Yet Rated

Tomato Bredie

Posted on the 3rd of Oct 2009

Tomato Bredie, prepared with mutton OR lamb and tomatoes 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: 772 | Word Count: 437 | Comments: 0 | Not Yet Rated

Umngqusho

Posted on the 3rd of Oct 2009

Many people in South Africa can only afford to eat maize and beans, both of which grow locally. This is boiled together into a stew called umngqusho...

Total Views: 194 | Word Count: 363 | Comments: 0 | Not Yet Rated

Vetkoek Recipe

Posted on the 3rd of Oct 2009

Vetkoek (Zulu=Amagwinya) is a traditional pastry both in Afrikaans and Zulu culture that’s usually served hot with savoury mince but is just as nice with butter and smooth apricot jam or syrup or fig preserve or honey or cheese or thinly sliced biltong...

Total Views: 964 | Word Count: 268 | Comments: 0 | Not Yet Rated

Waterblommetjie Bredie

Posted on the 3rd of Oct 2009

Waterblommetjie bredie, prepared with mutton OR lamb, waterblommetjies and simply flavoured with “surings” for the authentic sour taste, 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: 200 | Word Count: 505 | Comments: 0 | Not Yet Rated

Yellow Rice

Posted on the 19th of Nov 2009

This rice dish flavoured with spices and raisins and coloured with turmeric adds visual appeal to curries, bobotie and bredies. It is popular with both the Afrikaans and Cape Malay population of South Africa...

Total Views: 263 | Word Count: 337 | Comments: 0 | Not Yet Rated

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