*** TRADITIONAL RECIPES ***
Because South Africa is such a multi-cultural country, I found it difficult to find a
recipe that typifies all of us, so I decided to give some of the more popular dishes.
"Bobotie"
(from the "SA Good Company Magazine, Vol.14 No.3 - Spring 1995).
The name comes from the Indonesian word 'Bobotok'. It is a
light textured curry flavoured meat loaf smothered in a golden
savoury egg topping. This recipe serves 6 generous portions. We suggest
you serve it with a large salad.
Ingredients
2 slices stale white bread (remove the crusts)
30ml cooking oil
1 onion, thinly sliced
2,5ml ground cloves
5ml crushed garlic
3ml salt
10 ml curry powder
5 ml turmeric
500g beef mince
2 eggs
30ml hot water
20ml lemon juice
25ml sugar
Topping
1 egg (lightly beaten)
150ml milk
bay or lemon leaves for garnishing
Method
Preheat oven to 160ºC. Soak bread in water for 10 minutes, squeeze
out excess water and crumble. In a large frying pan, heat oil
and braise onion until golden (about 7 minutes). Add the ground
cloves, garlic, salt, curry powder and turmeric and simmer for
5 minutes. Break the 2 eggs into a large bowl and beat lightly.
Mix in the mince. Add the onion mixture from the frying pan to
the mince as well as the hot water, lemon juice, crumbled bread
and sugar, and mix to combine well. Spoon the mixture into
a well greased oven proof dish and bake for 40 minutes or until
golden brown. Remove from the oven.
Topping: Combine the egg and beat well. Pour over the bobotie. Arrange
bay leaves or lemon leaves as garnish. Return to oven and bake
at 180ºC for 5-10 minutes, or until topping is set.
"Yellow rice with raisins" - Microwave
Ingredients
250 ml rice
600 ml litre boiling water
10 ml butter or margarine
2,5 ml salt
5 ml turmeric
10 ml honey
200 ml seedless raisins
Method
Combine the rice, water, turmeric and salt in a 2-3 litre dish. Cover with
clingwrap, pierce, and cook on High for 10 mins. Stir in the raisins and cook on High
for another 5 mins. Tip into a sieve and rinse in cold running water. Return
the rice to a clean dish, stir in the butter and honey and reheat on High for
5 mins, stirring once.
"Mealie Bread"(Sweetcorn Bread)
(Good Company Magazine, Vol.15 No.1, Autumn 1996)
Ingredients
3 cups white flour
5 teaspoons white sugar
1 teaspoon salt
5g instant dried yeast (or half a packet)
½ cup frsh yellow sweetcorn (cut off the cob)
1 cup of lukewarm water
Method
1. Mix all ingredients together in a large mixing bowl, until it
forms a dough, taking care to add the water slowly at the end
so it doesn't become too wet. Knead for only one minute.
2. Put into a greased 20cm (8") loaf tin and leave in a warm
place covered with a damp tea towel for about 1 hour, or until
double in size.
3. Then place in a preheated oven (180ºF) for about 1 hour, or
until golden brown.
"Vetkoek" This is a traditional
Afrikaans recipe. They are delicious when cut open, buttered, and then
filled with either cooked mince (=savoury), or spread with syrup (=sweet).
(Good Company Magazine, Vol.11 No.4, Summer 1992)
Ingredients
1 cup cake flour
3ml salt
5ml Baking powder
1 egg
oil (for deep frying)
Method
Sift the dry ingredients into a bowl. Beat the egg lightly in a cup and add
to the dry ingredients. Add the milk and beat to a smooth batter. Heat the oil
in a pan, and drop large spoonfuls of the batter into the hot oil (be careful).
Fry, turning them over now and then, until golden brown. Cut open, butter,
and fill.
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