Recipezaar: South African,Side Dishes recipes

Oat Fritters from South Africa

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

yum -- posted by Mutende

Yellow Rice II

Mon, 22 Nov 1999 06:24:00 -0500

In South Africa we have a rich heritage of amongst others, Indian and Malay cooking. -- posted by Miss Daisy

Funeral Rice

Wed, 05 Sep 2001 09:20:39 -0400

South Africa's oldest rice dish is vendusierys (auction rice) which was later known as huweliksrys (wedding rice) or begrafnisrys (funeral rice). It is simply yellow rice with raisins. -- posted by Norahs Girl

Cardamom Mashed Sweet Potatoes

Tue, 27 Jan 2004 19:59:49 -0500

What you see is what you get but the cardamom is a nice surprise. The recipe is from the World Food Cafe in London (UK). They offer a sweet pepper relish with it but I'd prefer thinly sliced sweet peppers in a sweet sour vinaigrette. For vegetarians this is fine as a main dish but I can see this as a nice side dish for roast lamb or even chicken. I have altered the recipe slightly to my taste and if you want to go vegan use vegetable oil instead of butter. I find adding the honey too sweet but taste and decide. Also, I prefer white pepper in combination with cardamom. It's your call. Do not use canned peas. That would be horrible. Apparently the recipe originated in Tanzania on a visit to a game reserve. The cook was creatively catering to a vegetarian. -- posted by rangapeach

Pumpkin Fritters, South African Recipe

Mon, 16 May 2005 13:50:06 -0400

These fritters can be made either as a dessert and served with cinnamon-sugar, or as a side dish with venison or ham, and they go surprisingly well with fish! The sweetness-with-spice is typical of the cooking style of the then Malay slaves. It's a down-home comfort dish and ideal for left-over pumpkin. -- posted by Zurie

Baked Mushrooms With Brazil Nut Stuffing

Mon, 23 May 2005 15:23:16 -0400

These are a deviation of the standard garlic/cheese filled mushrooms and are mouthwateringly good. Can be served as a first course or as a side dish. -- posted by Bokenpop

Potato and Bacon Kebabs

Thu, 26 May 2005 13:22:10 -0400

A wonderful accompaniment to a barbecue spread in lieu of the standard potato salad or, if preferred, serve with a rich tomato gravy (recipe #123703) and they become a light luncheon. -- posted by Bokenpop

Roasted Butternut Casserole

Thu, 26 May 2005 13:22:15 -0400

Sometimes the simplest ingredients together taste amazing. This recipe is dead-easy to assemble and goes well with anything! -- posted by Bokenpop

Geelrys (Yellow Rice)

Thu, 26 May 2005 22:05:04 -0400

Another truly South African taste experience. There are many versions of this recipe and this is mine. I serve this rice with frikkadelle accompanied by a simple beet salad and steamed greenbeans. -- posted by Bokenpop

Pumpkin Fritters (Pampoenkoekies)

Fri, 28 Oct 2005 15:42:47 -0400

This is a wonderful contribution to a Thanksgiving meal. These are rich and delicious morsels normally served hot with the meal but are equally tasty the next day as a cold dessert. Please note, prep time includes frying time. -- posted by Bokenpop

Sweet Potato Fritters - Ntomo Krakro

Mon, 29 May 2006 20:13:27 -0400

I discovered this South African recipe on the www.funkymunky.co.za/african.html site Chef Zee recommended. I'm posting it for the World Tour, and haven't tried it yet myself, but it looks delicious. I modified it slightly. Serve these hot with meat or fish stew (called potjie in South Africa). -- posted by PanNan

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

South African Yellow Rice

Sat, 17 Jun 2006 07:56:53 -0400

This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II. -- posted by Stacky5

Cape Malay Yellow Rice With Raisins

Sun, 18 Jun 2006 09:11:31 -0400

I found this recipe online for Zaar World Tour. It recommends serving it with curries or bobotie. -- posted by Sackville

Spicy Lentils (South Africa)

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

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

Mealie Pie

Wed, 21 Jun 2006 16:47:38 -0400

Another posted for ZWT 2006 - South Africa - from www.funkymunky.co.za -- posted by SusieQusie

Curried Egg and Potato Salad

Wed, 21 Jun 2006 16:48:06 -0400

Posted for ZWT 2006 - South Africa - From www.funkymunky.co.za -- posted by SusieQusie

Yellow Rice (Begrafnisrys)

Mon, 08 Jan 2007 15:31:42 -0500

"Begrafnisrys" actually means "Funeral Rice". In the old days people came from very far, with buggies and oxwagons and horses, to attend funerals. These people had to be fed, and enormous amounts of food were prepared. One of the regular dishes at funeral dinners was this yellow rice, which is now an old traditional dish and definitely not associated with funerals any more! It goes very well with corned meats or deep dish pies. -- posted by Zurie

Saffron Scented Fruity Yellow Rice - Rice Cooker

Tue, 30 Jan 2007 21:07:48 -0500

A wonderful African inspired yellow rice dish that my Mum always makes. I have adapted her recipe slightly - and this cooks very well in a rice cooker - a gadget I would NOT be without! If you don't have any fruit chutney available, add a handful of sultanas & toasted flaked almonds and maybe a tablespoon of peach or apricot jam too. A wonderful accompaniment for most types of stews, cassroles, curries & tagines. -- posted by French Tart

Leek, Apple and Feta Side Dish

Sat, 10 Feb 2007 00:14:40 -0500

This is a simple, easy side dish, very comforting and nutrient-rich, to serve with meat and potatoes. Leeks and apples go together very well -- and at the end of the instructions I add the many variations you could try. So if you do not have the spices, for example, there are easy alternatives. -- posted by Zurie

Microwave Cornmeal Mielie Pap With Sheba

Thu, 08 Mar 2007 20:32:09 -0500

This is a great side dish which is a staple in South African homes. It is a quick and easy substitute for mashed potatoes, and is great with barbequed meat - braaivleis. Sheba is a rich tomato gravy which is great over the pap and freezes well. One recipe is usually good for two or three recipes of pap. -- posted by Debbie Boere Vrou

Baked Pumpkin Slices

Fri, 09 Mar 2007 18:13:03 -0500

My late mother-in-law made pumpkin this way, and it's the only way (apart from pumpkin pie) I like pumpkin! It's awfully hard to give quantities: please use your own judgement too. I do not know what kinds of pumpkin you have: our most-used one is called Boer pumpkin and has orange flesh and white skin. -- posted by Zurie

Stewed Green Beans - South African Farm Recipe

Sat, 10 Mar 2007 14:04:16 -0500

You'd call this mashed beans, and it is, sort of! It's a common way we have of cooking older green beans, when they're past their prime and not good enough to steam plainly any more. This side dish comes under the heading of "old-style comfort food"! Delicious with roast meats and stews. As with such old, trad recipes, quantities are not set in stone. -- posted by Zurie

Yellow Rice (Geelrys)

Tue, 22 May 2007 23:07:38 -0400

An easy side dish also known as funeral rice. In South Africa it is traditionally served with bobotie. Everyone's stove top produces different heat, adjust cooking temps as you normally do for rice. I like to substitute low salt chicken broth for the water. Use your favorite rice except for brown. -- posted by momaphet

Baked Beans or "sousbone"

Wed, 23 May 2007 16:10:57 -0400

The word Sousbone is an Afrikaans word, and it literly means gravy beans. I am posting this recipe because I am seeing all the baked bean ones and this is the most yummy beans recipe ever. It is a very old South African one. I hope you all enjoy it. -- posted by Pebble

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

War Shortages Onion Dish!

Wed, 31 Oct 2007 23:40:25 -0400

This "recipe" dates back to the years right after the Second World War, when so many things were unobtainable and the ordinary cook simple had to make do. I do not know how to put this into the Zaar format, as the recipe gives no weights, measures or anything else ... It's the kind of dish you make for pure comfort these days, but it's so simple that you can just wing it. It reminds -- although it's more frugal -- of French Tart's Scarborough Fayre bread pudding. Hope I get this past the formatting, as I want to try and save some of these old recipes ... -- posted by Zurie

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

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

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

Vegetable Biryani (South Africa)

Mon, 16 Jun 2008 09:15:35 -0400

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

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

Apricot and Raisin Blatjang

Wed, 16 Jul 2008 02:15:54 -0400

This is something absolutely wonderful. It's kind of a fruit relish that combines a exciting variety of taste sensations; sweet, hot, fruity, and tangy. Serve this fantastic blatjang with kebabs or curries. I like canning this and always have a jar handy, thus the large measurements. -- posted by Potatoes Browning

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

Cape Malay Rice

Sat, 14 Feb 2009 01:05:42 -0500

This Rice is very good with Babotie but when cold makes also a delicious Seafood salad - add canned tuna mixed with yogurt and lemon juice and dress with shrimps or prawns. -- posted by Hannelu

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

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

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