Recipezaar: South African,Historical/Traditional recipes

South African Curried Lamb Casserole with Raisins & Almonds

Thu, 19 Dec 2002 20:08:01 -0500

In South Africa, curried ground lamb, bread soaked in milk, almonds, raisins and bay leaves fashioned into a kind of flat meat loaf is described by some as a collision of Dutch and Malayan pantries. Next time you crave meat loaf, try this version. From "Home Cooking Around the World." Very good served with shredded carrot salad. -- posted by Miss Annie

A Fabulous Vinegar Pudding

Mon, 15 Mar 2004 20:00:19 -0500

This is a very old traditional recipe. It has a sweet and sour taste and is still enjoyed by many South Africans. It was usually served after a Sunday Lunch. It can be served with custard or without as it is quite a moist pudding. Serve hot. -- posted by Flamink

South African Traditional Soetkoekies (Sweet Cookies)

Thu, 21 Sep 2006 19:56:26 -0400

This is an ancient and very beloved cookie recipe in South Africa. My grandmother made these in large quantities before the December beach holidays. Remember, it's summer then, down here! There are slight variations on this recipe, as is usual with traditional recipes. There could be a Dutch influence here, sort of mixed with Malay (think Dutch Speculaas biscuits). In the old days this cookie was always made with butter and soft, rendered pork or mutton fat, but I have since found out it's not that easy for US cooks to find such fat to render. The dough should be rolled out really thinly -- about 1/6th of an inch -- to get a crispy cookie. Please note that baking time is about 7 mins. per tin of cookies, but you'll have to do it in batches, so I guesstimated the actual time you'll spend baking. -- posted by Zurie

Omie's Lemon Meringue Pie - Easy!

Fri, 23 Feb 2007 21:58:26 -0500

My grandmother always made this when we visited and it is to die for! Loaded with calories but worth every bite! ENJOY! -- posted by Sexy_Chef

Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry

Fri, 29 Feb 2008 22:34:38 -0500

This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars. -- posted by French Tart

Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

Fri, 29 Feb 2008 23:41:29 -0500

My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries. -- posted by French Tart

Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Tue, 28 Jul 2009 11:00:08 -0400

This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat! -- posted by French Tart