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South Africa Recipes and Cuisine

South Africa is a country of great cultural diversity. Such diversity is even reflected in South Africa's food recipes. South African recipes vary from simple traditional dishes to spicy curries and rich puddings. We are certain you will enjoy exploring the unique tastes of these recipes from South Africa.

Biltong

This is probably South Africa's most popular and best known snack.

12,5 kg beef or venison (sirloin, rump or fillet)
560 g salt (finely ground)
125 ml brown sugar
25 ml bicarbonate of sod
12.5 ml freshly ground pepper
125 ml ground coriander
250 ml brown vinegar
2,5 l warm water

Slice the beef or venison along the muscle line and then cut into strips about 5 to 7 cm thick, leaving a bit of fat on the strips. Combine the salt, brown sugar, bicarb, pepper and coriander. Rub the meat with the mixture. Place the meat in a cool area for 1 or 2 days, taking into consideration the thickness of the meat. Stir the vinegar and water together and then dip the meat in it. Pat the slices dry. Hang the meat up in a cool dry room with sufficient space for air to circulate. Dry for 2 to 3 weeks.

Bobotie

A delicious curry meat loaf.

2 slices of stale white bread without crust
30 ml oil
1 sliced onion
2,5 ml ground cloves
5 ml garlic (crushed)
3 ml salt
10 ml curry powder
5 ml turmeric
500 g mince
2 eggs
30 ml hot water
20 ml lemon juice
25 ml sugar

Set the oven to 160 degrees Celcius. Soak the slices of bread in water for about 10 minutes. Remove and squeeze water out. Crumble the bread. Heat the oil in a big frying pan and sauténion. Add curry powder, garlic, cloves, salt and turmeric. Simmer for about 5 minutes. Place the eggs in a bowl and beat. Then add the mince. Stir in the onion mixture and then place hot water, lemon juice, bread and sugar in the bowl and combine all ingredients well. Put this mixture into a greased dish. Bake for approximately 40 minutes until golden brown.

Topping:

1 lightly beaten egg
150 ml milk

Combine egg and milk together and beat. Pour topping over bobotie and garnish with bay leaves. Bake for a further 5 to 10 minutes at 180 degrees Celcius. Serves 6.

Chakalaka

An easy to prepare spicy relish. This South African recipe leaves you a lot of leeway for creativity, make it according to your personal taste. Make a gravy from chopped tomato and onion. Add plenty of grated carrot, chillies, garlic, a bit of grated cabbage, baked beans and/or cauliflower (diced). Cook until soft.

Bread and Butter Pudding

A decadent South African favorite.

4 2cm thick slices of stale white bread without crusts
Butter
190 ml currents or 150 ml raisins
2 large eggs
125 ml sugar
1 ml salt
759 ml milk

Thickly butter the slices of bread. Place slices with the buttered side down in a greased dish. Sprinkle currants/raisins on top. Beat eggs thoroughly and add sugar, salt and milk. Pour this mixture over the bread. Allow it to soak in for about 30 minutes. Bake for 30 minutes at 160 degrees Celcius with a cover. Uncover and bake for another 10 - 15 minutes until golden brown. Serve hot. Top with golden syrup, jam or honey.

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recipes, cuisine, south africa, food

User Comments & Reviews: 16 Comment(s)

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SouthAfrica.com Team - 2011-02-10 14:40:14

Thank you for posting your comments - and for adding your recipes for others to enjoy. Best wishes, SouthAfrica.com Team

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Fiona - 2011-02-09 07:32:56

Traditional South African Milk Tart Crust: Ingredients: 125g margarine or butter 250ml sugar 500ml flour 2t baking powder 2 eggs Method: Soften butter/margarine and slowly add in sugar. Beat until light and fluffy. Add eggs one by one and mix well after each egg. Add dry ingredients and mix to a soft but smooth dough. Press dough with thumbs into pie plate as thinly as possible. Bake at 180°C for +-10 minutes or until lightly browned. Remove from oven and allow cooling before adding filling. Filling: Ingredients: 1 litre milk 1 T margarine or butter 3 heaped T Maizena / corn flour 3 heaped T flour 2 eggs 1 Cups sugar Vanilla essence to taste Ground cinnamon Method: Bring the milk and butter/margarine to the boil. Mix all the other ingredients together until smooth. When milk starts to rise, remove pot from stove and stir in the ingredients vigorously. Place back on stove plate and allow thickening (+-1 minute). Pour into pie crusts. Sprinkle cinnamon on top and allow cooling before eating. Makes 2l tarts. Save extra pie crust in a plastic packet in the freezer for next time. Can be kept for +-6 months.

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jean vosloo - 2011-02-02 11:43:48

can anyone please help me find a curry green bean recipe. thank you. no where is like home. but im out the country for a year. tks again. to you all

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