Recipezaar: Southern Africa,Vegan recipes

Namibian Black-Eyed Peas

Sat, 15 Feb 2003 20:03:46 -0500

Felt like checking out some international recipes and Africa in particular. The times are guesses. -- posted by Missy Wombat

Chilled carrot and mango soup

Mon, 03 Nov 2003 20:02:04 -0500

Henrie Geyser's recipe adapted from the iAfrica site. Cook time includes cooking the carrots -- posted by Missy Wombat

Fruit and Vegetable Curry

Mon, 22 Aug 2005 14:35:57 -0400

The influences of colonial powers and immigrants from Malaysia and the Indies can be tasted in this curry from Southern Africa. This is a Moosewood recipe. -- posted by Ms*Bindy

Shy Mi Yansoon - Anise Tea Recipe

Fri, 02 Dec 2005 15:14:59 -0500

This recipe for Arabic Refreshing Tea is pronounced She me Yan-soon. The Health Benefits of Rooibos Tea - Red Tea it contains no caffeine. It's shown to aid in health problems such as insomnia, irritability, headaches, nervous tension, and hypertension. Studies also show that this tea relieves anti- spasmodic agents, which can relieve stomach cramping and colic in infants. In South Africa Rooibos has been used to treat allergies such as hay fever, asthma and eczema very effectively. Rooibos contains anti - oxidants which can help slow the aging process and boost the immune system. Rooibos is a great thirst quencher and is an excellent beverage for active people, including children without sugar. This tea contains almost no oxalic acid, making it a good beverage for people prone to kidney stones. Rooibos contains the following minerals: copper, iron and potassium, calcium, fluoride, zinc, manganese, alpha- hydroxy ( for healthy skin ) and magnesium ( for the nervous system ) are also components of this tea. -- posted by ~Rita~

Garbanzos in Coconut Milk

Fri, 28 Apr 2006 14:26:27 -0400

This recipe is from Zanzibar, Tanzania, where coconut and clove are major revenue and Indian ingredients influence local cuisine. Turmeric gives the dish a yellow color that darkens with cooking. This is better the second day, when the flavors have blended. For a change, you can substitute any other bean for garbanzos. -- posted by Valeria

Chakalaka

Thu, 15 Jun 2006 23:21:42 -0400

Recently enjoyed my first meal at a local South African restaurant here in Brooklyn. There we enjoyed this fabulous side dish - a spicy revamped rendition of baked beans. Of course, this sent me in search of a recipe to prepare at home. Found this one on the Internet and plan to try it soon. The original called for three times the amount of oil but I plan to make it as presented. -- posted by justcallmetoni

African Potato and Collard Green Stew

Mon, 19 Jun 2006 16:47:37 -0400

This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa. -- posted by ~Rita~

Spicy Lentils (South Africa)

Tue, 20 Jun 2006 10:04:15 -0400

A nice warming spicy side. -- posted by ~Rita~

Greens With Pumpkin Seeds

Sun, 03 Sep 2006 20:27:19 -0400

This is a very quick South African meal for one. Nutritious and tasty too. Eat with new potatoes or wholemeal dumplings or stuff a pita bread with it. Delicious. -- posted by PinkCherryBlossom

Dhansak Spice Paste

Sat, 11 Nov 2006 21:35:40 -0500

Some spice pastes contain various colourings and flavorings. This one is natural and will keep for upto one week. -- posted by PinkCherryBlossom

My Mother's Cucumber Sambal

Sat, 09 Dec 2006 08:21:44 -0500

Not very authentic, but delicious! -- posted by Charliecooks

Zimbabwe Greens

Mon, 18 Dec 2006 17:28:38 -0500

They use different greens in Africa but collard greens come the closest. Adapted from Recipes from countries around the world. -- posted by Sharon123

Mint Sauce, Cape Style

Fri, 09 Mar 2007 18:09:26 -0500

No roast lamb is quite perfect without home-made mint sauce on the side! Mint is a wonderful herb which aids digestion. (As an aside: the leaves can safely be steeped in boiling water like tea leaves, and a little added to colicky babies' bottles: works like a charm). This very simple mint sauce keeps in the fridge forever. When you have fresh garden mint, don't be without this condiment. -- posted by Zurie

Afrikaanse Stoofschotel

Tue, 10 Apr 2007 15:03:05 -0400

Vegan potatoes w/cabbage dish from Lesotho. -- posted by VValt

Ouma's Comforting, Healthy Vegetable Broth

Tue, 26 Jun 2007 21:15:59 -0400

When winter howls outside there is nothing more soothing than a bowl or cup of thick soup. The orange juice and spices in this recipe lend it the slightest tang and piquancy without interfering with the wholesome veggie taste. This is my own recipe, but this time I measured the ingredients instead of chucking it into the pot by feel! Do not leave out the sugar (or a substitute), as it is essential. Best of all: this soup SHOULD be made ahead, because standing for a few hours or overnight in the fridge develop the flavours. Servings are a guess, because a large bowl with bread can be a meal on its own, or a small helping could be the starter to a winter night's dinner. Butternut can be used instead of sweet potato or yams. For a thinner soup the potato can be left out. -- posted by Zurie

Fruit Salad, the Healthy Summer Dessert!

Fri, 18 Apr 2008 12:18:29 -0400

In South Africa "fruit salad" means something a little different from most American recipes. A definitive recipe does not exist: you use what fruits you have, and in summer and fall the choice is enormous. This is a healthy, simple way to end any meal, whether humble or grand. Serve with ice cream, sweet whipped cream or custard, or plain, as it comes. Please read extra notes in Directions. Prep time and servings are a wild guess, as it will depend entirely on the fruits you choose and how much salad it will actually be: weights cannot be specified for papayas and melons (cantaloupes)! -- posted by Zurie

Carrot Sambal (Wortel Sambal)

Thu, 29 May 2008 02:43:34 -0400

From The Africa Cookbook Tastes of a Continent by Jessica B. Harris. -South Africa. -- posted by Engrossed

South African Inspired Potato Salad

Thu, 05 Jun 2008 02:16:25 -0400

A recipe from Linda Johnson. The carrots may not normally be added in a South African Potato Salad, but she adds them for color and nutrition. Cooking time doesn't include time to cook potatoes. -- posted by Enjolinfam

Chakalaka (South African Vegetable Stir-Fry)

Mon, 16 Jun 2008 09:15:21 -0400

This is a staple food in South Africa as well as other parts. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to me. She eats this with Pap -Recipe #309584, but says it can also be enjoyed as a side dish with meat or vegemeat or with bread. Thanks Zanele! -- posted by Enjolinfam

Pap (Potatoes and Cornmeal)

Mon, 16 Jun 2008 09:15:42 -0400

This is a staple food in South Africa as well as other parts. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to me. Serve this with Chakolaka (Recipe #309581). I think the Pap would taste too plain without the Chakolka or something similar. The flavors from the Chakolaka tastes good with the Pap. Thanks Zanele! -- posted by Enjolinfam

South African Samp and Beans (Umngqusho)

Tue, 17 Jun 2008 01:17:08 -0400

This is a traditional South African Samp (mngqusho) and Beans (mbotyi) recipe. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to our family and we thought it was delicious. Samp is the same thing as hominy, except the kernels are cracked into a few pieces. The samp and beans can be and are commonly soaked overnight, but my friend says it will still take 2 hours to cook and the flavor is not as good this way. Without pre-soaking the samp and beans it will take 3-4 hours to cook at medium heat. This recipe can take a lot of time, but it tastes great! -- posted by Enjolinfam

Okra and Tomatoes

Tue, 17 Jun 2008 01:43:58 -0400

This is the BEST thing My Mother in law makes and I can't wait for the okra to grow in the summer so I can pair garden fresh okra with garden sweet tomatoes! Yum! A Texas 1015 onion is best here but any sweet onion will do. If you can't get your hands on a sweet onion, try adding just a pinch- LARGE pinch of granulated sugar to the dish. I love to douse this with black pepper but please salt and pepper to taste. Cooked this way you will not have the SLIME issue! Enjoy! -- posted by mama's kitchen

Parsley Pesto (Useful for Many Dishes!)

Tue, 19 Aug 2008 01:49:29 -0400

Simple throw-together recipe, for which you really must have garden-fresh flat-leafed parsley. Use lime juice if possible, it's so tangy. Parsley is one of the most nutritious herbs, packed with antioxidants, but seldom used in quantity. I can eat this by the spoonful! This is a mild-tasting thick sauce, which improves in flavour if left at room temperature for a few hours. You might need less olive oil. Please taste the sauce and season to your taste. I find that despite the olives and capers it needs a good pinch of sea salt flakes. This pesto or puree will not overpower delicate tastes like fish. It's great with chicken, roast veggies, potatoes, or spread it thickly on toast and top with poached egg. -- posted by Zurie

Cherry Cantaloupe Smoothie(South Africa)

Thu, 04 Dec 2008 00:06:23 -0500

A South African smoothie with fresh fruit. Easy to make and you can substitute what you like! -- posted by Sharon123

Simple Tomato-And-Onion Sauce (Southern African)

Tue, 30 Dec 2008 00:52:30 -0500

Posted for "Looking to Africa", African Cooking Forum, Jan 2009. This is an example of the simple sauce which is made to serve as a "salsa" or topping for cornmeal porridge or "pap", a staple food, in almost all of Africa except the far eastern and western parts. Of course there are many variations, and if you have any leftover gravy, add it to this basic sauce while it cooks. If you can spare a handful of ground beef, that goes in too. For many rural people "pap en sous" (thick cornmeal mush and this salsa) might be their entire meal. As enough "pap" is made, tummies do get full. This recipe is smallish and will serve 3 - 4. Easily doubled, and exact ingredients do not matter. -- posted by Zurie

Tempeh Stew

Thu, 24 Sep 2009 15:04:25 -0400

Tempeh is one of my favourite meat substitutes, especially for heartier meals or as a comfort food. In this stew, the tempeh absorbs all the wonderful flavours from a full-bodied red wine resulting in a satisfying dish. -- posted by The Savvy Chef

Mushroom Kebabs for the Grill

Tue, 03 Nov 2009 08:07:52 -0500

I tasted these first at a Saturday Farmers' Market at Stellenbosch (near Cape Town). The lady who sold them had several types of mushrooms on her skewers and grilled them over coals -- so use as many types of mushrooms as you can get -- or one type only, they'll still be good! Having enjoyed them once again at the Market, I imitated them, but I think my marinade is better than hers!! Quick and easy, and grill along with the meat. On hot coals or charcoal this takes only a few minutes -- do not try and get them to be soft, as they'll break up. Put them on with the meat, and turn them gently with tongs, as they shrink and can slide off the skewers easily. If they catch here and there, no matter. Delicious!! -- posted by Zurie