Recipezaar: Southern Africa,Main Dish recipes

Bobotie

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

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

Jozi's Chicken (South African)

Mon, 17 Oct 2005 15:27:49 -0400

(Jozi is a nickname for Johannesburg). Although many people do not like fruit with meat, the flavours in this generous party dish meld very well. It's even better to make it the day before, cool, cover and leave in fridge, then reheat gently in the oven. -- posted by Zurie

Shrimp Curry

Mon, 28 Nov 2005 20:57:30 -0500

A delicious spice blend that's just hot enough to warm you up on a chilly winter's night. The beauty of this dish is that the curry sauce can be made ahead and shrimp added just before serving which makes it perfect for entertaining. -- posted by Bokenpop aka Madeleine

Cape Malay Curry

Thu, 09 Feb 2006 13:02:04 -0500

Known for its combination sweet-savory flavors. From Cooking Light. Per 1 1/4 c. serving: 349 calories, 11.5 g fat, 25.7 g protein, 35.3 g carb, 3.9 g fiber, 71 mg cholesterol. -- posted by ratherbeswimmin'

Bobotie Bowls

Fri, 14 Apr 2006 14:28:24 -0400

From Every Day with Rachael Ray February-March 2006. Bobotie is a slow-baked South African sweet-spicy meat casserole. -- posted by KelBel

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

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

Dried Fruit Lamb (Or Beef) Curry

Thu, 15 Jun 2006 23:34:33 -0400

I'm posting this for ZWT 2006 (African Region). It is an African Curry dish and as I love Curry and also love fruit in savory dishes I thought it might be a good one in case anyone else shares these same likings. -- posted by JanetC-KY

Bobotie (Beef Pie)

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

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

South African Malay Curry

Sat, 17 Jun 2006 15:16:04 -0400

Posting this for ZWT 2006, this is a typical South African Curry. For those who dislike Coconut Milk in curries try this one; it is coconut milk free. This is served over rice or with a bread such as Chapatis. -- posted by JanetC-KY

Cape Malay Sosaties (Kabobs)

Sat, 17 Jun 2006 20:26:19 -0400

Serve these tasty sosaties over rice and chopped fruit such as banana or mango. The marinating time is at least overnight and up to 3 days, plan accordingly. You can also use beef or pork (pork is totally non-traditional) for this recipe. You can use the lemon water as a substitute, however Tamarind is traditionally used in this recipe to add a sour note to balance the sweet flavour. The easiest way to buy tamarind is in cans (Goya) in the Mexican Food section. But it is also sold in packets as a pulp, it looks like pulped dates. You will not be using the pulp, but water made from the pulp. Soak about 100 grams of pulp in water for 10-20 minutes. Squeeze the tamarind pulp with your hand to squeeze out the sour juices. Use the water and keep the pulp in the fridge to reuse. You can reuse the pulp several times until it loses it sourness. -- posted by NcMysteryShopper

Cape Malay Pickled Fish

Mon, 19 Jun 2006 13:49:12 -0400

This South African dish keeps well in the refrigerator for up to a week. The fish is cooked first, and then pickled. It's served cold with a green salad and crisp rolls. The source is Africhef.com. and it's slightly modified. -- posted by PanNan

Cape Malay Fish Biryani

Mon, 19 Jun 2006 16:40:55 -0400

A very popular Indian dish that has been adapted by the Cape Muslims and is usually served at religious festivals. Ideal for entertaining large numbers of guests--the dish can be prepared in advance and the flavour actually improves with time. -- posted by evelyn/athens

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~

Cape Malay Meatloaf

Tue, 20 Jun 2006 15:55:38 -0400

An enduring culinary legacy of colonial South Africa, this meat loaf with its custardy topping, called bobotie in Afrikaans, combines the twin Cape Malay loves for dried fruits and Eastern spices. It is traditionally served with yellow rice sweetened with honey. This version is from the Institute of Culinary Arts just outside Stellenbosch, South Africa. -- posted by Chef Kate

Chili Garlic Chicken and Rice

Tue, 20 Jun 2006 20:15:06 -0400

For Zaar World Tour 2006. This recipe comes from the internet. Cape recipe page. -- posted by LMillerRN

Capetown Lamb (South Africa)

Tue, 20 Jun 2006 21:09:50 -0400

Found this at recipe cottage tweeked of course. I always serve lamb with garlic and saw this and thought how yummy does this sound! Sweet and spicy! -- posted by ~Rita~

South African Malay Lamb Breyani (Or Chicken)

Wed, 21 Jun 2006 14:43:00 -0400

This is from "Culture & Cuisine of the Cape Malays" by Cass Abrahams, a well-known Malay cookery expert. It's not the way I would make it, but more traditional. I use the spices, but would make a meat main dish from it. Please note that Cass talks of mutton, although we make this dish in its many variations with chicken or beef or even pork (the latter is not eaten by Muslims). Her instructions are quite sparse, and you might have to use your own initiative here. -- posted by Zurie

Cape Chicken Curry

Wed, 21 Jun 2006 22:29:29 -0400

Posting this as Chef Zee(thank you Chef Zee) gave it to me for ZWT - Africa, this satisfies the South Africa Challenge. This is Cass Abrahams' recipe- she is a Malay Cookery writer. -- posted by Chabear01

Baked Eggplant (Aubergine) Ala Ce Ce With Tomato Mushroom Gravy

Fri, 25 Aug 2006 19:20:18 -0400

The breading & baking recipe is from Ce Ce on recipezaar. She used on green tomatoes. They are to die for. I decided to use on eggplant and use my own tomato mushroom gravy or sauce. I think my eggplant is great with Ce Ce's breading recipe. -- posted by Montana Heart Song

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

Snoek

Tue, 24 Oct 2006 20:20:33 -0400

Put this dish together this weekend as an experiment because I wasn't sure what to cook snoek with (besides apricot jam)and it turned out beautifully - hope you enjoy it too! -- posted by RushinBear

Baked Crumbed Chicken.

Thu, 02 Nov 2006 14:50:33 -0500

This is a lovely spicy chicken dish which is nice enough to serve to guests it is also quick and easy. It has the unique addition of sesame seeds. Serve with homemade fries and a salad. -- posted by muffin207

Smoked Haddock, Spinach and Cheese Sauce Pie

Mon, 06 Nov 2006 16:44:04 -0500

I found this recipe in a magazine many years ago. I'm not wild about fish but gave this a try and it is now a firm favourite with family and friends. -- posted by maidinafrica

My Mother's Green Bean Bredie (Stew)

Sun, 10 Dec 2006 11:35:32 -0500

This is an old family favourite, and please forgive me if the quantities are not very precise - it's just one of those dishes we cook with no exact ingredient measures. I have also adapted it for the pressure cooker, which makes a somewhat fresher-flavoured stew in half the time of the original. To give the whole affair a Cape Malay twist, steam some cinnamon stick, cardamom, cloves, garlic, green ginger and chillies with the meat and serve the tomato and onion salad chopped into cubes, also with a touch of green chillie. -- posted by Charliecooks

Bobotie, from the Cape

Mon, 08 Jan 2007 16:41:07 -0500

There are as many variations for bobotie as there are cooks. The only secret is to find you own favourite amount and mix of spices! Other than widely believed, bobotie did not come with the slaves from Indonesia, but was actually brought from Holland by founding father Jan van Riebeeck in 1652. Why then the spices, so typical of Indonesian and Sri Lankan cooking? Because through the Dutch East India Company which sailed round the Cape of Good Hope, the Netherlands had a lively spice trade with the East in those days. But we can assume that the original dish was probably much simpler and that the slaves who brought with them their distinctive and popular way of cooking must have improved on the Dutch recipe The final result should be soft but firm, spicy and with just a hint of curry: this is not a curry dish. I feel cardamom is a necessary ingredient. Some people add almonds, sometimes I stick crushed lemon leaves in the dish before it goes into the oven. You could also stick in whole almonds. Bay leaves are used in the same way, but bay leaves just don't do it for me! EDITED after reviews: Thank you Happy Bunny and French Tart: I always add raisins or sultanas, and often stud the top with almonds. Don't know why I left it out here!! <blush> I've added it to the recipe, but it can also be left out. POSTSCRIPT: I had inadvertently posted two recipes for bobotie over the years; I was unaware of it!! I have chosen this one to stay and the other one went to that great recipe heaven in the sky. The other recipe had chutney in it -- about 2 tablespoons. You can add chutney to this one as well, especially if you cannot get all the spices. (This is what happens when a trad. recipe has many slight variations! <blush>!) Maybe I should add here that, making this a few days ago with roasted leftover leg of lamb, I had only 1 lb of meat yet I used the spice amounts as given below, and felt afterwards it could have done with more curry. Also: it tastes even better the next day!! -- posted by Zurie

Bengal Shrimps

Sun, 11 Feb 2007 23:10:58 -0500

This is an aromatic prawn/shrimp dish. It is easy to make, and do not let the spices put you off! I explain which to use, and you can use what is available to you. It's either a saucy main dish with rice and a large salad, or served as a chowder starter, with bread. I use a Cape Malay curry powder, which is mild and spicy, but any really mild curry or masala will do, as this is not a curry dish. You can make up a spice mixture, and keep it in an airtight bottle. Choose at least 5 from the following list: fennel seeds, cumin seeds or ground cumin, coriander seeds (crushed), pinch ground cloves, cardamom seeds, black pepper, star aniseed and ground cinnamon. Preparation time does not include time taken for cleaning the shrimps. It's easiest to buy the shrimps (prawns to us!) frozen, but choose large ones! If the shirmps are deveined and headless, and the shells are soft, there is no need to peel them. The shells add to the flavour! I used 4 medium, very ripe fresh tomatoes, peeled, but canned is fine. -- posted by Zurie

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

Amarula Spicy Fish

Wed, 04 Apr 2007 15:05:32 -0400

An original South African recipe, which not only looks and tastes wonderful, but the aroma will convince your guests that you are a star. It is easy to pre-prepare, bake just before serving time. Allow about 150 200 g filleted fish per person if served as a main course. From the Amarula Cream website-hoping I can pull together the ingredients over here to try this one myself!!! ****Note - original recipe called for 1,25kg of fish - and I attempted to convert it online- hope I didn't mess it up too badly!! Also, not all of the ingredients were allowed or found on Zaar, so please read side notes on recipe for EXACT spices, etc for authentic recipe. ;) Courtesy Amarula website http://www.amarula.co.za/us/ -- posted by Mommy Diva

Lamb's Neck Potjiekos

Tue, 17 Apr 2007 15:36:58 -0400

Loosely based on Cass Abraham's Tomato Bredie, but designed for a proper potjie pot. The Potjie pot is usually placed over a fire or barbecue. (though a large saucepan on the hob will do, honest!). This is a traditional South African stew, usually made with mutton. I adapted it so that you can get the ingredients easily in Britain's lamb-obsessed supermarkets. The longer you leave it cooking, the better it gets. -- posted by Bel's Belly

Sweet N' Spicy Chicken

Tue, 08 May 2007 23:10:16 -0400

Oven roasted chicken pieces in a sweet and spicy sauce. -- posted by Andre B

South African Chutney Chicken

Wed, 06 Jun 2007 17:37:23 -0400

This is so simple to make with only 3 ingredients but tastes great. I used chicken breast fillets for this & a mumbai chutney picked up at a produce market. Experiment with different chutney types. -- posted by **Mandy**

African Gumbo

Mon, 02 Jul 2007 23:25:24 -0400

A delicious spicy dinner that is great during cold weather and is as easy to prepare as most soups. -- posted by LauraMac

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

Curried Pickled Fish, Old Traditional South African Recipe

Wed, 31 Oct 2007 18:35:51 -0400

There are so many old, old ways of cooking, which are on their way to oblivion, a pity. Like this one, some date back to times when there was no refrigeration, and ways had to be found to preserve foods. This is still a beloved dish. It can be found on the canned foods shelf of every supermarket, but the commercial product does not use the "right" kind of fish: it should be firm-fleshed and not mushy. This recipe can be halved or quartered. Very large ocean fish (beloved by sports fishermen and usually caught off boats) usually have coarse flesh which is not good for the usual plain treatment but they are ideal for pickled fish. Prep time is a guess, and depends on many factors, such as: are you going to fillet the fish? -- posted by Zurie

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

Easy Farmhouse Lamb Stew With Vegetables

Mon, 12 Nov 2007 01:53:38 -0500

So basic, so simple, so tummy-warming on a cold night! The meat does need long, slow cooking, but you don't have to stand over it. This is the time-honored way of making a typical stew. I'm sure it's ideal for a crockpot, but not having one, I can't give directions for use! This is ideal for using up those bits of fresh veggies lurking in your fridge waiting to go bad! It can be made a day ahead, cooled and refrigerated, and warmed up again, as flavour will improve. Can also be made early in the day, pulled aside, and heated up again for dinner that night. I use lamb by preference, but naturally beef can be used as well. -- posted by Zurie

South African Boboejie/Bobotie

Tue, 15 Jan 2008 02:02:48 -0500

From "Food for Thought, Favorite Recipes of Morristown-Beard School. There are no eggs or milk in this recipe but there is butter. Serve over rice with a green salad on the side. -- posted by Oolala

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

Chimichangas (Beef and Potato)

Tue, 29 Jan 2008 16:26:00 -0500

If you have never tried a Chimichangas, do yourself a favor and try these. When you stuff a large flour tortilla, then roll it up and fry it,you end up with a Chimichanga! They are so good! My hubby and I love to prepare Mexican food and really love to eat it. We go to Mexican restaurants (rarely) and then try to duplicate it. These are fabulous! You can serve shredded cheese,red onion, chopped. A pitcher of ice cold Margaritas would seal the deal!!LOL! -- posted by FLUFFSTER

Saucy Prawns

Thu, 28 Feb 2008 00:46:52 -0500

Lovely saucy prawns - quick and easy to make Serve with Spicy Rice or Fat Fried/Baked Potato Chips Requires 1 KG Headless Prawns -- posted by mamazee #2

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

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

Spicy Jumbo Shrimps With Old Cape Flavours

Wed, 05 Mar 2008 00:21:21 -0500

A simple shrimp (prawn) recipe with a leaning towards the tandoori style. Use the largest shrimp you can get, and sea-fresh shrimps are always better tasting than farmed shrimp. But if beggars can't be choosers, the spice in this recipe will make any shrimp or prawn taste great! -- posted by Zurie

Spicy Neck Stew

Wed, 12 Mar 2008 00:48:46 -0400

I found this recipe in the South African Meat Cookbook by Sannie Smit. A very tasty and tender stew made from one of the cheaper beef cuts,which can be fozen for up to two months. -- posted by Shazzie

Maureen's Pilchard Fish Cakes

Mon, 07 Apr 2008 16:41:19 -0400

The best fish cakes I have ever had. So sad that tinned pilchards (or sardines) in tomato sauce don't appear as a known ingredient on Zaar as these beat all the other fish cake recipes (for me). Perhaps a few other "foreign" non-American members will have this ingredient at hand and give this a bash. Preparation time excludes making mashed potato - can use instant mash if desired). -- posted by Shazzie

Mussel, Fish and Butternut Chowder ... or Stew!

Thu, 24 Apr 2008 01:10:48 -0400

Chowder? Well, it's more like a saucy stew! This is simple, rustic, quick and easy, and you can taste and adjust seasonings. Sweetish vegetables go wonderfully well with seafood, and the tiny chilli pepper bite is great. Great for an easy main meal, but do serve it with crusty bread and a crisp, dry white wine. I also made a large salad as a starter. This might be enough for 4 as a starter, but if this is a main dish it probably serves only 2 - 3 generously! -- posted by Zurie

Zurie's Pork Tenderloin With Yoghurt, Mustard and Prunes

Fri, 02 May 2008 10:33:23 -0400

This is a nice combination of flavours. Use plump dried prunes and remove the pips. It's a good idea to put dried fruits in bottles and fill up with sherry, port or brandy: they plump up beautifully, last forever, and taste great in dishes like these. -- posted by Zurie

Golden-Topped Fish Fillets

Tue, 06 May 2008 23:27:09 -0400

This is one of the most outstanding toppings for fish fillets. It does not overpower the fish, and tastes absolutely great. The recipe is from a very popular South African cookbook writer, Lynn Bedford Hall. I cannot count how often I've made this topping -- regardless of how the fish was prepared. But I give her recipe with a few tiny adjustments. This is for people who do not like fish!! Read the recipe before you start. It's quick and easy. -- 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

Kalya E Khaas (Traditional South African Chicken Curry)

Mon, 02 Jun 2008 23:46:10 -0400

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

South African Bobotie

Fri, 06 Jun 2008 00:09:55 -0400

Adapted from the Afi Chef website. Posting for ZWT 4. This lacks the fruit that is common in a lot of Bobotie recipes and is the reason I was attracted to it in the first place. It has a nice light curry flavour and a hint of sweetness. -- posted by Sarah!

Chicken in Balsamic Barbecue Sauce

Sun, 15 Jun 2008 19:54:35 -0400

I found this recipe on-line while looking for South African recipes and it stated: "adapted from South African Gourmet Food and Wine by Rosen & Loon" -- 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

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

Bobotie (South Africa)

Mon, 16 Jun 2008 09:20:06 -0400

From: The Africa News Cookbook, African Cooking for Western Kitchens. Malay orgin. Serve with rice and chutney. -- 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

Mussel Bobotie With Pumpkin Fritters

Tue, 17 Jun 2008 01:53:25 -0400

A delicious and wondrous bobotie, the prep on this is only 20 mins so don't let the list of ingredients scare you (even though i admit, i take 30 but the recipe says 20) Obviously you can omit the fritters and salsa but i think it makes the whole dish special -- posted by MarraMamba

Venison and Prune Potjie

Tue, 17 Jun 2008 02:54:29 -0400

A great take on the traditional south african potjie. A lean beef cut will work as well. prep time does not include 30 mns soaking -- posted by MarraMamba

Bobotie With Summer Salsa

Tue, 17 Jun 2008 03:00:54 -0400

This is an amazing version of south african bobotie. The quince "cheese" is actually quince paste or Membrillo, found in latin markets a lot, You can probably substitute any pure fruit close to quince, not to sugared up -- posted by MarraMamba

Vetkoek With Meat Filling

Tue, 17 Jun 2008 17:01:45 -0400

One recipe i looked at said "england has its yorkshire pudding, South Africa its vetkoek" It is fried dough filled with whatever you like once you cut it open. The author of this one suggests leftover veggie curry as well if you can't find the canned. The literal translation of this is "Fat cake". Taken from bigoven website. You can also just use jam or any savory "filling" -- posted by MarraMamba

Ostrich and Vegetable Sosaties

Wed, 18 Jun 2008 01:30:35 -0400

Ainsley Harriots terrific sosaties, chicken or lamb can be substituted. ( suppose lean beef too). Time does not include the overnight marinade -- posted by MarraMamba

Dried Apricot and Lamb Sosaties

Wed, 18 Jun 2008 01:33:03 -0400

From Food and Wine Magazine. .Time does not include 2 hour marinade done twice -- posted by MarraMamba

South African Biltong

Wed, 18 Jun 2008 01:50:10 -0400

stephan gates terrific version of biltong, essentially air dried beef. The cook time is zero but none of the times include up to 20 days hanging -- posted by MarraMamba

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

Nando's Peri - Peri Soup Stew

Fri, 20 Jun 2008 00:50:41 -0400

From Nando's in South Africa, whose restaurants have Portuguese food. -- posted by Sue L

South African Indian Butternut Stew

Mon, 23 Jun 2008 22:26:01 -0400

This is very easy and cooking time is mostly simmering. This is a great way to use lamb but you could also use pork or beef. The flavors (hot and sweet)of this are just great. I got this from a cookbook " A Taste of South Africa" -- posted by Marlitt

Jamaican Jerk Chicken

Thu, 10 Jul 2008 15:50:00 -0400

Healthy recipe -- posted by Chef #214039

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

Barbecued Shrimp Mocambique

Tue, 15 Jul 2008 19:13:39 -0400

This is a great recipe that I put together based on a favorite dish at a local restaurant. Usually I would use olive oil in a dish like this, but the butter really makes it. For the crushed red pepper I use a Portuguese product called pimenta moida that is usually marketed in the U.S. by the Goncalves company. If it is not available use Asian red chili and garlic paste and cut back a little bit on it. Preparation time includes marinating. -- posted by Transylmania

Curried Meatballs

Tue, 22 Jul 2008 02:56:37 -0400

I was given this recipe by a co-worker of mine who grew up in South Africa. It is from "Everyday Cape Malay Cooking" by Zainab Legardien. I have modified the recipe to either be more in line with our tastes or to use ingredients that I can get at my local grocery store. You can serve this with rice, spinach or by itself. -- posted by cyaos

Cape Malay Chicken Curry by Zurie

Thu, 14 Aug 2008 17:42:18 -0400

This, like all Cape Malay curries, has as many interpretations as there are cooks! Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. Naturally this depends on the individual cooks, and the curry can be made much stronger by adding more chillis (hot peppers). This recipe is my way of cooking a chicken curry, more or less: it took some discipline to measure and write down how much of each spice I use! So obviously this is a dish you change to your taste. About salt: I like using a natural sea salt, like Maldon flakes or our own Khoisan sea salt. But if you use these natural salts you need more of it than when using processed table salts. Please adjust to taste. Do not expect the burning curries of India! If you can manage my spice mixture this is a most delicious dish, and the longer it stands, the better it gets, so is perfect for making a day ahead, chilling, and re-heating. But I know that across ponds these recipes are often "lost in translation"!! -- posted by Zurie

Chicken and Vegetable Curry (Indian)

Mon, 18 Aug 2008 01:15:35 -0400

I got this recipe at earth bound organics, but changed it a little bit. Great served with naan or over rice. Enjoy! -- posted by newmama

Oven-Roasted Beef Tenderloin With Sour Cream Sauce

Mon, 20 Oct 2008 18:52:07 -0400

This is an unashamedly luxurious main course, because this cut of beef (known as fillet of beef in other countries) has become so expensive. However, it is economical in the sense that not a scrap needs to be wasted of this lean and tender cut. Leftovers can always be used up in delicious dishes and make wonderful beef salads or even sandwiches. It's best to roast this only to "rare" - still edge-to-edge reddish-pink. Although I give a timing method, it is still best to test the meat about 2/3rd through roasting time, as ovens differ and the thickness of tenderloins differ. A rare roast will easily yield to finger or spoon pressure, and become increasingly unyielding as it cooks through. Some people prefer a very hot oven, some prefer it as in this recipe. I roasted this one to medium -- pink -- because my guests preferred it that way. Tenderloin this way is an easy way to put a smart main dish on the table because it can be prepared in advance, timed well, and stuck into the oven. Just remember that it is very important to let the finished roast "rest" for 15 minutes (in a lukewarm oven) to ensure the meat is juicy. One last point: a small piece of tenderloin/fillet is not worth roasting, and is better when sliced into cutlets and pan-fried. This recipe is for the largest one you can find! Quantities are guesses as it's not that important. For the mustard, I simply scooped out Dijon mustard with a spoon until the roast was covered. NOTE that the cooking time given is very approximate, as it all depends on your timing. -- posted by Zurie

Ask for More Chicken

Mon, 27 Oct 2008 16:39:05 -0400

This recipe I got from an South Africa friend it is and Afrikaans recipe that is cooked in the oven I have adapated it for the crockpot. This recipe is excellent, use chicken breasts, thighs or drumsticks or all three The chicken is cooked after 2 hours on high level setting but not soft, potatoes and carrots take longer to cook, after 2 hours set the crockpot to autoshift until the potatoes and carrots are cooked this will take another 3 hours, the chicken will also be soft and succulent.. When the crockpot is left on high level setting the chicken will and vegetable will be soft and ready to serve in 3 and ½ hours. When this chicken dish is needed in a hurry after the 2 hour period set the crockpot to high level setting, parboil the potatoes and carrots in the microwave for 15minutes on high level then add to the chicken in the crockpot set on high level and leave for another 40 minutes. When the crockpot is set on low level this chicken dish will be ready to serve in 6 to 8 hours. Serve with Jasmine Rice and a green salad -- posted by JeanineD 2

Scrumptious Chicken Curry, Coriander & Danish Feta Salad

Tue, 28 Oct 2008 14:50:12 -0400

This is something we've been making for years. If you're in Australia you can use the specific brand of ingredients otherwise find yourself a good substitute. The cooking time for the chicken will vary a little but mine usually takes about 15 - 20 min - you have to keep an eye on it and don't burn it. ***The chicken needs to be cooked in a nonstick pan on a low heat (I turn my stovetop a quarter) - if the "sauce" is sticking to the bottom you need to lower the temp*** You can vary your own amounts of lettuce, tomato, cucumber, coriander and danish feta to taste and make the salad as dense or light as you wish - the amounts below are just how we like it. It's honestly really difficult to mess this up - as long as you get the chicken right you're fine! You could add olives etc to this salad but be careful as he feta makes it salty. The flavours in this dish are scruptious!! -- posted by Besketty!

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

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

Tamborine Chicken

Mon, 02 Mar 2009 17:51:56 -0500

This tangy chicken works well with salad or rice and is delicious both cold and hot. You can cook this dish straight away, or if you have time you can keep it in the fridge for up to a day while the flavours work their magic. This recipe is based on one found in an old South African cookbook, which said that tamborine is a local name for a lime tree. -- 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

Bridies

Sun, 12 Apr 2009 00:53:19 -0400

My adaptation of another of Huey's recipes. He describes a Bridie as "a South African pasty filled with spiced minced lamb... well, kind of..." Minced lamb is what Americans call "ground lamb". As I don't like my foods hot and spicy, when I make these I shall be omitting the sambel oelek (or any other chilli paste) and increasing the garlic. They looked so delicious that I'm really looking forward to making these. I'm also interested to learn from South Africans how well-known this dish is in South Africa and the degree to which this version has varied from the standard Bridie. If you are planning to make this recipe, please check the NOTE below the directions about a problem I had in posting one ingredient. For yield, I also tried to write, again unsuccessfully, "2 large or 4 small Bridies". Whether you consider this recipe appropriate to serving 2 or 4 will, of course, depend on the appetites of the eaters, and whether the Bridies are being served with other side dishes or on their own! -- posted by bluemoon downunder

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

Crocodile or Chicken Skewers With Cashew Nut Satay

Mon, 27 Apr 2009 00:21:10 -0400

Entered for safe-keeping for ZWT. By Simon King and David Myers from The Hairy Bikers (BBC series). They say crocodile tastes like a cross between a firm white fish and chicken. This will serve 2 as a main dish or 4 as appetizer nibbles. -- posted by KateL

Iranian Lamb or Beef (Khoresht-E Karaf)

Tue, 12 May 2009 14:47:09 -0400

Iranian Lamb Or Beef Main Course -- posted by Chef #1248686

Vegetarian Bobotie

Fri, 12 Jun 2009 12:32:08 -0400

This is my own vegetarian adaptation of the traditional Cape Malay dish of my country. I have tried to approximate flavour and texture as closely as possible and have retained all the ingredients my mother used when making it - aside from the mince, of course :) This project has been very important to me as most of the vegetarian versions I have found online so far are rather inaccurate. Bobotie was one of my favourite dishes as a child and I wanted to preserve and share that memory as much as I could. -- posted by Cora_and_Clarice

Bredie

Mon, 14 Sep 2009 15:47:40 -0400

Bredie is a subtly flavoured meat and vegetable stew, introduced to South African cuisine by the Cape Muslims. -- posted by Coasty

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

Stewed Pork Shank Slices

Tue, 29 Sep 2009 11:46:24 -0400

This is such a neglected cut of pork! In my part of the world it's always quite cheap, and comes mostly packed in neat slices. It may look fatty, but it's not at all -- what looks like fat is skin, connective tissue and gelatine. It is, in fact, one of the most nutritious of meats and very rich in calcium. It's very flavourful, needs no dressing up, and just needs enough time on the stove. -- posted by Zurie

Baked Chicken and Stampkoring (Pearled Whole Wheat)

Tue, 13 Oct 2009 14:42:26 -0400

I found this recipe on a pack of stampkoring and used Impala leg chops, deboned and cut in to blocks. You can try and use any meat to your liking. Im vegetarian so I cant tell how well it turns out, but my family loved it. I made half that recipe and there was enough for 4-5 people. you can alter spices to type of meat you choose. I used a tin of onion and tomatoes. -- posted by Chef 1278268 fitness

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

Bobotie

Sat, 05 Dec 2009 23:26:00 -0500

This is a dish from the Malay cooks that were taken by the Dutch to SA -- posted by Coasty