The cuisine of South Africa is sometimes called “rainbow cuisine”, as it has had a variety of multicultural sources and stages Here are a few that we make here in South Africa, but can also be found in other countries.
Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. Bobotok was an Indonesian dish consisting of meat with a custard topping that was cooked in a pan of water until the egg mixture set. Colonists from the Dutch East India Company colonies in Batavia probably introduced bobotie to South Africa.The first recipe for bobotie appeared in a Dutch cookbook in 1609. Afterwards, it was taken to South Africa and adopted by the Cape Malay community. It is also made with curry powder leaving it with a slight “tang”.
It is a dish of some antiquity: it has certainly been known in the Cape of Good Hope since the 17th century, when it was made with a mixture of mutton and pork. Today it is much more likely to be made with beef or lamb, although pork lends the dish extra moistness. Early recipes incorporated ginger, marjoram and lemon rind; the introduction of curry powder has simplified the recipe somewhat but the basic concept remains the same. Some recipes also call for chopped onions to be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas, but the sweetness that they lend is not to everybody’s taste. It is often garnished with walnuts, chutney and bananas.
Although not particularly spicy, the dish incorporates a variety of flavours that can add complexity. For example, the dried fruit (usually apricots and raisins/sultanas) contrasts the curry flavouring very nicely. The texture of the dish is also complex, with the baked egg mixture topping complementing the milk-soaked bread which adds moisture to the dish.
Serve it with yellow rice
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. Sweetened pastries are often described as bakers’ confectionery. The word “pastries” suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Common pastry dishes include pies, tarts, quiches and pasties.Puff Pastry
Meeting old friends at the local morning market called Made@homeLinked to Where’s my backpack’s Travel Theme
6 x eggs, lightly beaten
1/2 c cheese
Salt en pepper
1/2 c other filling (Rosa tomatoes, green pepper, ham, fried bacon, mushrooms, etc)
1. Oven on 180°C
2. Mix all ingredients and put mixture ( ¾ full) in a greased muffin pan.
3. Bake for 20 minutes.
200 ml sago
750 ml milk
125 ml sugar
50 ml apricot jam
3 eggs, separated
1 teaspoon vanilla essence
30 ml butter
Oven: 160 deg Celsius.
Grease a large pudding dish lightly.
Heat milk to nearly boiling, then add sago, salt, and cinnamon.
Simmer over very low heat until sago is transparent. Remove the cinnamon stick.
Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.
Put blobs of the apricot jam all over the pudding mixture.
Whisk the egg whites until stiff, and add 1/2 cup sugar slowly, whisking until incorporated.
Spread this meringue over the sago pudding.
Bake in the preheated oven for about 20 – 25 minutes, until set, and the meringue is light brown on top.
Serve hot, warm or cold.
Guest post by www.saffatrading.co.za
Make it tonight – Biltong salad!
The delicious savoury salted and subtly spiced meat snack, unique to South Africa is enjoyed as a snack almost everywhere in the world. While America is known for its jerky, biltong is an exclusively South African product. Originally meat was cut up into strips and salted for preservation before the advent of fridges and freezers, but today it is even more popular than ever. Traditionally served on its own, cut up into bite-sized strips as a snack with drinks, lately foodies have started using biltong slices in all manners of creative and mouth-watering dishes. But when it comes to adding some delicious protein to your well-dressed greens, nothing beats a good biltong salad.
While salads have traditionally been seen as the territory of skinny females keeping a strict eye on their figures, modern salads have thrown all these misconceptions out the window. Bulked up with filling avocado or baby potatoes, the list of ingredients that work well with the savoury spicy meat is just endless. Just about every South African chef or food celebrity has produced at least one version of a biltong salad, and across the country restaurants and bistros inevitably list a biltong salad option along with the traditional Caesar, chicken and Greek salad choices. The popular African food restaurant Karibu, situated in the beautiful Victoria and Alfred Waterfront in Cape Town, is just one of the many restaurants that have made their biltong salad a truly unique South African experience – slivers of rare biltong and peppadews (South African marinated piquant peppers) served on crispy lettuce leaves, plum tomatoes, cucumber, onion, pumpkin seeds and peppers – topped with a home-made piquant dressing and putu (crumbly savoury corn meal porridge).
You can add sliced biltong to just about any salad instead of the traditional chicken or sliced cooked beef strips. It can even add some protein to your everyday potato salad. But there seems to be a definite move towards making a biltong salad as a dish in its own right, as a showcase for our favourite national snack. Most recipes start with the greens – you can opt for tender butter lettuce or crisp cos, or the peppery flavour of watercress or rocket (arugula). Avocado is a very popular addition; the soft and creamy avo provides a lovely contrast to the meat. Some type of chees is also in order. Those who find the flavours of blue-veined cheeses such as Stilton or Gorgonzola too overpowering can opt for the more subtle tones of Camembert or Brie. In the Cape wine-land areas goats cheese is also highly favoured and it works beautifully with the warm spice of the biltong. Top this off with some toasted walnuts or pecan nuts and your favourite dressing and you have a salad that you can certainly make a main meal of.
When one considers how important the role of food and its history is in the lives of people, it is not surprising to find that recipes have the power to give those who enjoy or create them a taste of home. Food is a link to your childhood and your birth country, and many expats have found themselves overseas, surrounded by the exotic foods of their new adopted countries and trying to bring that taste of home into their lives. An example of just such a chef is Jan Hendrik van der Westhuizen – who originally hails from Mpumalanga and runs a fabulous restaurant in Nice in the south of France. One of the constant favourites on his menu is the Grilled Strawberry and Biltong salad. Plum luscious strawberries are quickly grilled on a griddle pan, tossed with the greens of your choice and some slightly wet biltong. Topped with a simple French Dijon mustard dressing, this salad is the perfect example of the harmonious marriage of Jan Hendrik’s local roots and his love of the French cuisine that he has so effortlessly mastered. His cook book The French Affair contains many more such tempting recipes.
Closer to home we have the Namibian native Antoinette de Chavonnes Vrugt and her lover letter of a cookery book entitled My Hungry Heart – Notes from a Namibian Kitchen. Namibia, South Africa’s close neighbour (in both geography and culture), shares many food histories and in this open love letter to her country of birth she memories of the food which played a part of her growing up which strikes a poignant note with both casual readers and foodies alike. Antoinette’s Kalahari Biltong Salad varies from other traditional biltong salads in the fact that it adds papaya which brings its distinctive lightness and vivacity to the palate. Biltong is laid out on a salad platter alongside bean sprouts, rocket, cube avocado and feta and topped with a herby white balsamic vinaigrette.
Whether you decide to go haute cuisine with contrasting fruits or keep it close to home and simple with blue cheese and avo, the biltong salad is certainly and exciting lunch or dinner option that you have to try for yourself.