Whether you’re a Saffa living in the UK, a Londoner with South African friends, or you’re just looking for something new to wrap your lips around, these three traditional South African recipes are bound to satisfy!
A bredie is a type of stew. This is an old favourite and perfect for cold winter nights. Here’s what you will need:
- A little oil
- Boneless lamb shoulder, cut into chunks
- 1 large onion, peeled and sliced or diced
- 1 teaspoon fresh, chopped garlic
- 1 tablespoon finely chopped fresh chillies
- 2 cloves
- 6-8 firm, ripe tomatoes, peeled and cut crosswise into thickish slices
- 1 teaspoon sugar
- 1 teaspoon salt
- In a heavy-based pan, heat the oil and add the lamb a few pieces at a time and brown over a moderate heat. Turn frequently so that they go a nice rich colour without burning. As the lamb browns, transfer to a plate.
- Pour off and discard most of the fat, leaving a little behind.
- Next, cook the onion slices and the garlic, stirring frequently, until the onions are soft and golden brown.
- Stir in the tomatoes, cloves, chilli, sugar and salt.
- Then return the lamb and any juices that have accumulated around it to the pan.
- Cover and cook over low heat for around an hour, stirring from time to time to prevent any sticking to the pan.
- Then remove the lid and simmer for another half an hour or until the lamb is very tender, stirring and mashing the tomatoes occasionally. The sauce should be nice and thick!
- Pick out and discard the cloves, and adjust the seasoning to taste.
- Serve the Bredie immediately on a bed of hot rice.
Bobotie is a firm favourite South African dish, which can be enjoyed hot or cold, with a side salad or on its own… Here’s what you will need:
- 1 kg lean beef mince
- 1 slice of white bread, crusts removed
- 1 cup of milk
- 2 tablespoons olive oil
- 3 eggs
- 1/2 cup golden raisins
- 1/2 cup flaked almonds, roasted lightly in a pan
- 2 teaspoons apricot jam
- 1 large onion, finely chopped
- 2 teaspoons fresh, finely chopped garlic
- 2 tablespoons lemon juice
- 2 tablespoons masala
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- 2 teaspoons ground coriander seed
- 1 teaspoon nutmeg
- 2 teaspoons ground cumin
- ½ teaspoon cloves
- Salt to taste
- Let the bread soak in half of the milk, then remove and keep aside.
- Peel and finely chop the onion.
- Mix together the meat, bread, onion, raisins, almonds, apricot jam, lemon juice, olive oil and spices.
- Place this mixture in a non sticky pan for about 10 minutes on moderate heat, stirring occasionally so it doesn’t stick.
- Place the mixture into an oven dish.
- Whisk together eggs and the rest of milk and pour over bobotie mix
- Bake at 200°C for 50 minutes.
- Cut it into squares and serve with yellow rice and a little chutney on the side.
A delicious, not-too-sweet dessert that pleases almost any palate! Here’s what you will need:
- Pie Crust
- 1/2 cup butter
- 1/2 cup sugar
- 2 cups flour
- 1 egg
- 4 cups milk
- 1 tablespoon margarine
- 1 cup sugar
- 2 eggs
- 3 tablespoons corn flour
- 3 tablespoons flour
- 1 teaspoon vanilla extract
- For the crust, cream the butter and sugar together and then beat in the egg.
- Add the flour and salt and knead until you have a nice, soft dough.
- Press the dough mixture into a greased round pie dish and bake at 180°C for 15 minutes.
- For the filling, bring the milk and butter to the boil.
- Cream sugar, eggs, corn flour, flour and vanilla essence. Add some of the hot milk to the creamed mixture and pour it back into the pot, heating gently until it thickens. Be careful not to boil!
- Pour the filling into the pie crust and cool for an hour.
- Sprinkle with a little cinnamon to serve.
- Serve a slice with a dollop of cream and a twisted slice of lemon.