Recipezaar: Southern Africa,Reduced Carbohydrates recipes

Oat Fritters from South Africa

Fri, 17 Sep 1999 04:40:00 -0400

yum -- posted by Mutende

Cheesy Fish

Sun, 21 Dec 2003 19:59:50 -0500

A quick midweek supper dish that can be made ahead of time. Good served with either hot or cold side dishes -- posted by Bokenpop aka Madeleine

4 C Salad

Sun, 21 Dec 2003 19:59:52 -0500

This is an interesting combination of ingredients. All flavours compliment each other pleasantly. -- posted by Bokenpop aka Madeleine

Litchi Fish

Thu, 08 Jan 2004 20:00:00 -0500

This is an interesting weekday dinner. Any firm fleshed fish can be used. I sometimes place sliced onions along with the fish to the dish which makes for a richer flavour in the gravy in the end. -- posted by Bokenpop aka Madeleine

Susan's South African Sauteed Steak

Fri, 22 Apr 2005 17:17:57 -0400

My law school friend's family was originally from South Africa and this was one of their recipes. -- posted by Oolala

Tuna Stuffed Avocado

Tue, 26 Apr 2005 17:15:21 -0400

This is a simple dish with wonderful flavour. Enjoy as a light meal or as a starter to a larger one. -- posted by Bokenpop aka Madeleine

Tomato Stew/tamatiebredie: Trad. South African Recipe

Mon, 16 May 2005 14:25:24 -0400

Plain home cooking, but when it comes out right, delicious and satisfying. No-nonsense recipe. -- posted by Zurie

Rich Tomato Gravy

Thu, 26 May 2005 13:22:12 -0400

This is a wonderful accompaniment to any meal requiring additional sauce. I usually serve this with potato kebabs or more traditionally over a stiff maize meal porridge which is a standard at every braai (barbecue). -- posted by Bokenpop aka Madeleine

Leek and Bacon Salad

Thu, 26 May 2005 13:22:14 -0400

This is quick as a wink to make and is good as a light lunch with a crusty loaf of bread or as a side dish to a larger meal. -- posted by Bokenpop aka Madeleine

Beer Shandy

Mon, 30 May 2005 07:54:11 -0400

This is a light and refreshing alcoholic drink perfect for a hot summer's afternoon. It is certain to be a hit with the ladies! I use Red Stripe since its taste is closest that of Castle Lager, but any lager would be good. -- posted by Bokenpop aka Madeleine

Umbido (Beetroot Leaf Stew)

Wed, 17 Aug 2005 10:23:54 -0400

A typical African dish, traditionally served on phutu (a stiff porridge of maize- or cornmeal). Leafy vegetables (morogo) are often used in African cooking and this dish may also be prepared with fresh pumpkin or bean leaves. -- posted by GT in SA

Shrimp Mozambique, (Camarao Mozambique)

Mon, 19 Sep 2005 16:34:24 -0400

Tonight, Lila (my sharemate) did such a wonderful job! She made Spinach soup as in entree, made this amazing Shrimp dish for main, and we had Recipe #133602 for dessert. It's my MISSION to post this recipe to share it with you!!! lol -- posted by tomoko matsunaga

Bobotie

Wed, 12 Oct 2005 17:19:51 -0400

This is a South African recipe, easy and delicious. -- posted by kolibri

Creamy Chicken Noodle Soup

Mon, 02 Jan 2006 14:21:35 -0500

This comforting soup is excellent for a cold winter's night. I usually make it with pasta shells. It's a very filling soup and all you need with it is a fresh, crusty bread. I found the recipe in a South African magazine. -- posted by koeksister

Mango Chicken Your Kids Will Eat

Thu, 25 May 2006 15:06:30 -0400

Ok, I don't have kids myself, but this African dish is very mildly spiced, creamy and slightly sweetish from the mango puree, so I assume your kids - and whoever doesn't like hot food - will enjoy this dish from Zambia. The instructions may seem long, but this is only because I suggested some options. It's really an easy dish. -- posted by tigerduck

South African Chicken - Inyama Yenkukhu

Mon, 29 May 2006 20:12:57 -0400

This stew-like dish is supposed to be an authentic South African recipe. It was posted on www.funkymunky.co.za/african.html. Chef Zee introduced me to the site. I'm posting it for the Zaar World Tour, and haven't tried it yet, but I'm sure I will soon. I modified it just slightly. Simple recipes where you can taste the goodness of fresh ingredients are among my favorites. Chef Zee sent me the following suggestions. I'll leave the recipe as it stands, but feel free to try her suggestions for adding the "oomph" to this dish. "Usually in such honest recipes the flavour comes from the chicken, which would probably be free-run, organic ones, and stewed a long time. Such food always has a deliciousness which has nothing to do with ingredients. But if one uses a pale supermarket chicken, it would need more "oomph"!! I suggest you edit the recipe and add 1/2 teaspoon or more sugar with the tomatoes, chuck in some fresh or dried thyme, some garlic, and suggest a good seasoning salt this will perk it up no end!" -- posted by PanNan

Duckling Dar-Es-Salaam

Thu, 15 Jun 2006 23:17:34 -0400

Duckling is a great delicacy in Tanzania and is usually served when there are special guests. The same recipe is used for other meats and is particularly good with veal and chicken. Accompaniments are cooked bananas (a must), rice, potatoes, cassava and Ugali made with white cornmeal. -- posted by Cynna

Cucumber-Zucchini Salad

Thu, 15 Jun 2006 23:41:22 -0400

Typical Salad from the Ivory Coast!For a pretty presentation scored cucumber and zucchini with a fork, not peeled. Onions are nice placed in between the layers. -- posted by ~Rita~

South African Steak With Sweet Marinade Sauce

Sat, 17 Jun 2006 14:56:01 -0400

This recipe is posted for ZWTII -- African Recipes. This recipe was found on Africanchop.com, it's from South Africa -- posted by Galley Wench

Bobotie (Beef Pie)

Sat, 17 Jun 2006 14:56:51 -0400

South African recipe found on the internet. -- posted by Galley Wench

Malaysian Gado Gado (Vegetable Salad With Peanut Sauce)

Tue, 20 Jun 2006 19:04:09 -0400

A great salad from Africa with Malaysian influence! You may add or change vegetables. You may also use the peanut sauce provided or use your own! -- posted by Sharon123

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

Roast Leg of Lamb, Cape Style

Sat, 10 Mar 2007 13:48:23 -0500

My mother always believed that a leg of lamb or mutton should weigh in excess of 5lbs, otherwise it's not worth her while! This is the age-old method used to marinade the leg before roasting. Apart from gravy and side dishes, it's usually served with home-made garden mint sauce. I have no formal recipe for this: I guessed the amounts. Adjust to your taste. -- posted by Zurie

Afrikaanse Stoofschotel

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

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

Very Different Vegetable Salad

Sat, 16 Jun 2007 10:11:33 -0400

This is really different from the usual salad!! Make some hours or the day before, and double quantities for a buffet. Ideal side dish on a hot day, or with barbecued meats. You may want to adjust seasonings in the marinade. Prep and cooking time are estimates. -- posted by Zurie

Aunty Sue's Milk Tart

Tue, 14 Aug 2007 15:36:35 -0400

A traditional South African tart (the milk tart, not Aunty Sue!!) I know it is a lot of milk and eggs, but really good comfort food. -- posted by Shar Cooks

Don't Know What to Do With Quinces?! Here's What!

Wed, 22 Aug 2007 10:14:31 -0400

This old-fashioned, tart fruit is actually extremely versatile. It can't really be eaten raw, although a friend of mine eats thin raw slices with salt and loves it! It makes a gorgeous see-through jelly, lovely jam, and a wonderful stewed side dish with pork or ham. Keep the seeds: they are rich in pectin and can help other jams to set; slices can be added to casseroles and roasts for a tart fruity taste. Here's a healthy, very easy and delicious dessert to make when you come across quinces. -- posted by Zurie

Chicken Paprika

Thu, 30 Aug 2007 21:47:29 -0400

A fabulous main course that is not terribly spicy. I found this recipe in South Africa Quick 'n' Easy. Simple yet delicious! -- posted by LauraMac

Pork Sausage Terrine

Sun, 14 Oct 2007 21:13:34 -0400

Don't be put off by "terrine" in the title: this is a very easy dish, which might make people think you've gone to a lot of trouble! I am not sure how long this takes to make as I have never bothered to time it. -- posted by Zurie

Pumpkin Fritters / Pampoen Koekies

Sun, 21 Oct 2007 01:12:32 -0400

This is a South African recipe (from Magdaleen van Wyk's The Complete South African Cookbook), something my mom used to make. Pumpkins abound at the moment, so I thought I'd share it with everyone. They are really delicious. Let me know what you think! -- posted by Luschka

Golden Salmon on a Bed of Lentils

Wed, 31 Oct 2007 23:40:04 -0400

This Heart Healthy recipe of roasted seasoned salmon is served bedded on recipe #173826. Healthy and Good fats! Salmon is low in calories and saturated fat, yet high in protein, and a health-promoting fat, the omega-3 essential fatty acids. Lentils contribute to heart health lies not just in their fiber, but in the significant amounts of folate and magnesium these little orange wonders supply. -- posted by ~Rita~

Chicken Stew With Tomatoes Tonight!

Wed, 07 Nov 2007 18:28:47 -0500

Few dishes are as easy and trouble-free to make as a stew. You can add almost anything to a stew to stretch the meat, or to use up those vegetables which are not enough to provide a side dish. Stews can have any flavour, from curries to creamy sauces. This very simple tomatoey chicken stew is easy and comforting. Cook one extra green vegetable and a pot of rice. Make a leafy salad, and enjoy either red or white wine with it. The leftovers, bones removed, will make great sandwiches tomorrow! -- posted by Zurie

Baby Pea Salad

Fri, 04 Jan 2008 17:11:48 -0500

A very quick and easy salad for the warm, summer days. As guests arrive and the glasses are filled, the salad can be prepared and it will be ready before the fire has turned to coals. -- posted by Hetta

Gem Squash and Sweet Corn

Fri, 04 Jan 2008 17:13:07 -0500

In South Africa we braai instead of barbeque, but it "boils" down to the same method. We prefer an open fire to a barbeque kettle but this recipe will work equally well which ever method is being used. This is a quick way of adding vegetables to your braai and so easy that the kids love to do this as part of their duties. -- posted by Hetta

Kirsty's Potluck Tangy Sauce

Wed, 16 Jan 2008 18:54:34 -0500

This sauce I whipped up quickly out of my head to go with a Thai Crab Cakes and mash potato meal I made for dinner one evening, and it was delicious and went really well the Crab Cakes. -- posted by KirstyB

Bobotie

Tue, 22 Jan 2008 00:24:08 -0500

A South African dish, this recipe is based on one from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Serve with rice and chutney. The book I used spelled it "Bobotee", but I changed it to match the current 'Zaar names for this dish. -- posted by mersaydees

Afrikaner Chops

Fri, 29 Feb 2008 23:40:38 -0500

Lamb chops with a sweet and sticky sauce. Yummy, but quite rich so serve with "light" accompaniments. Preparation time excludes marinating time of approx. 2 hours. -- posted by Shazzie

Delicious Marinated Onion Rings for Salad!

Thu, 24 Apr 2008 13:13:22 -0400

At certain times of the year it's impossible to find sweet onions. The strong onions are really way too harsh in a gentle salad. In a restaurant we had this on our salad, and it wasn't hard to figure out how to imitate it. It's so very easy ... and you can, of course, also serve this on meats, chicken, cheese and with egg dishes!! For the best flavour marinate for at least 48 hours! Quantities are really of no concern, as long as your vinaigrette covers the onion rings. -- posted by Zurie

Mozambican Peri-Peri Prawns

Wed, 28 May 2008 00:20:48 -0400

POSTED FOR ZWT 4: Getting the REAL peri-peri oil recipe is a pain in the backside, and you never really find it. This is the nearest to the real thing, I think, but I don't take responsibility!! You won't have peri-peri peppers, so any hot red peppers, fresh or dried, will do. Ready-made Peri-peri oil can be bought where I am. The longer you can steep this oil, the better! The Moz prawns (shrimps) are large and straight from the ocean, and are only slit through the back shell and the vein removed. Then they're butterflied, brushed well with the oil, and fried or grilled just until they curl up and turn pink. There are other similar recipes. Mozambique prawns are really the only prawns to use! I HAD to guess the weight of the prawns -- use as many as you think you have peri-peri for. -- posted by Zurie

Spiced Skewered Chicken (Chicken Sosaties)

Thu, 29 May 2008 01:38:14 -0400

From The Africa Cookbook Tastes of a Continent by Jessica B. Harris. -South Africa. Needs to marinate 24 hours. -- posted by Engrossed

Quick Fruit Curry (South African)

Mon, 02 Jun 2008 23:48:06 -0400

From: The Africa News Cookbook, African Cooking for Western Kitchens. -- posted by Engrossed

Cucumber-Zucchini Salad

Wed, 04 Jun 2008 19:59:07 -0400

Another recipe I found on-line while searching for South Africa recipes to post for ZWT. -- posted by diner524

Madagascar Chicken

Sun, 15 Jun 2008 19:58:40 -0400

A very different way to spice up the same old chicken! Plus a name that may unspire kids to get excited about the recipe! I found this recipe while searching the web. Minor changes have been made to make this even better! NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken. -- posted by mama's kitchen

Chicken in Coke

Sun, 15 Jun 2008 20:09:46 -0400

I found this on-line and it is a recipe adapted from The African Hut Cookbook. -- posted by diner524

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

South African Curried Eggs

Wed, 18 Jun 2008 02:25:50 -0400

I really love curried eggs when i want something yummy but easy on a hot night (spicy foods go well with steamy days). It saves cooking meat, boiling eggs can be done in the morning before the rest of the day happens -- posted by MarraMamba

Chicken in Coconut Milk from Madagascar

Wed, 18 Jun 2008 19:07:02 -0400

Posted for ZWT, looks delicious but I haven't tried it yet. I guessed as to the servings and time. -- posted by puppitypup

Spinach and Potatoes from Southern Africa

Wed, 18 Jun 2008 19:09:13 -0400

Posted for ZWT, I haven't made it yet so yield and time are a guestimate. -- posted by puppitypup

Liberian Pineapple Ginger Beer

Tue, 24 Jun 2008 16:41:50 -0400

I love ginger beer! So when I found this I had to post it. I hope you enjoy! Ginger beer both tastes good and is good for you. Ginger root is high in vitamins K and B6 and also has magnesium. Ginger root is believed to relief symptoms of arthritis, motion sickness, nausea, gastrointestinal distress, and cold symptoms. Adapted from African Recipe Secrets. Liberia is in West Africa. -- posted by Sharon123

Beef Curry

Sun, 13 Jul 2008 02:40:42 -0400

This very easy and delicious curry recipe was given to us by a dear South African friend who happens to be an amazing cook! -- posted by ChaseNNJ

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

Madagascar Chicken Curry

Tue, 16 Dec 2008 18:34:51 -0500

This recipe is from my grandmother's recipe box. The newspaper clipping said that this recipe is from the Corsaire Restaurant, Mahé, Seychelles back in the 1960's. -- posted by Celticevergreen

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

African Spinach and Peanut Butter Stew

Thu, 08 Jan 2009 18:57:55 -0500

Found online at www.fooddownunder.com, while looking for economical 'African' recipes. Tasty and nutritious, a vegetarian main dish or a good side dish. You could easily add garlic, cooking it with the onions, add some mushrooms, adding with the tomatoes, and I think some chilli, fresh, powdered or flaked, would also add a bit of spice to this very versatile dish! -- posted by Karen Elizabeth

Tomato & Onion Salad

Mon, 02 Mar 2009 17:52:12 -0500

A simple and fresh, fat-free salad with influences from Cape Town. -- posted by English_Rose

Zuri's All-In-One Roast Chicken Dinner

Thu, 26 Mar 2009 15:40:33 -0400

Don't expect a fine dining recipe -- this is rustic, comfort food for the busy cook, which will fill the kitchen with its fragrance as it roasts! I make this dish at least once a week or ten days, and always heave a sigh of relief when I've shoved the entire dinner into the oven in one go and can leave it to cook itself, while I do something more interesting! A salad is all I make as an extra. The vegetables can be substituted with any others, as long as they will roast satisfactorily. I don't like roasting carrots, for example, because they can come out still chewy. The veggies used for Mediterranean roast dishes are best, but use what you have available. As I cook for two, the breast part of the chicken will always be left (we prefer legs and wings) and is very useful for a chicken salad, or chopped up and used in a pasta topping. Note that quantities given are basically for 2 people, so adjust quantities for more, and cut down on the variety because there won't be space in the roaster!! -- posted by Zurie

100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This

Sun, 26 Apr 2009 21:29:46 -0400

A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy all of my local stores imported NZ lamb to make sure i have enough for the year ) as they only carry American the rest of the year. This is over 100 years old but i said that to be safe . It was given to me by Grandfather who's Mother and Father was one of the first white familys to move into South Africa and they had New Zealand Lamb Imported to them to their farm. -- posted by Hotwingcooker

South African Butternut Soup

Fri, 03 Jul 2009 16:13:00 -0400

This recipe is so simple, and yet is the tastiest butternut soup ever! I am quite sure that the chilli pepper has a great deal to do with its success, it really is just a hint of a burn, but brings out the rich, nutty flavour of the squash perfectly. For this recipe to be truly wonderful, a home-made chicken stock is the ideal choice, so the little time it takes to boil up some chicken carcasses and herbs is well worth the trouble, there are loads of simple recipes for chicken and other stocks in almost every cookbook and on most cooking websites. If you don't want to take the time to make your own stock though, then make one from a stock cube or powder. I do not honestly know what can be used as a substitute for the butternut squash, if it is not available in your country, because pumpkin does not work well, although it does look similar to a butternut in colour. The texture of a butternut is much smoother and finer than pumpkin, and it is a lot sweeter. Perhaps it is rather more like a sweet potato in both texture and colour than a pumpkin. -- posted by ZAR-INA

Escargots in Herbed Cream

Fri, 16 Oct 2009 15:26:08 -0400

To some, this will be "one of Zurie's crazy recipes". but really, this was totally gorgeous, if you are a snail/escargot fan!! It has to be eaten with some kind of delicious bread roll or French bread. I apologise for giving amounts for 2 persons only, but the recipe is easily doubled (2 cans of escargots!). Do start this meal with a pretty salad containing cheese such as camembert. It's my own recipe. Note that the ingredients are ordinary. -- posted by Zurie

Zurie's Tomato and Cream Cheese Tart

Fri, 20 Nov 2009 15:27:19 -0500

I'd like to dedicate this recipe to Molly53. When I could not find a tomato tart or pie on Zaar with cream cheese as a basis, she went to the trouble of converting a recipe and posting it for me in RR, which is really going to a lot of trouble! Thank you, Molly53!! This is not that tart, but in the end I put this together, and my severest critic, my husband, said the tart was fine. At the time of my request in RR I had lots of small plum tomatoes which in the heat became too overripe for salad but I could not bear to throw them out. I had a large chunk left of my favourite pastry, recipe #197151, which had to be used, but I confess that I don't know how much I used for this pie.... The amount given is a guess. The taste is clean; I did not want to use mayo. Prep time does not include making the pastry. -- posted by Zurie