south africa

Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka

Bobotie

white bread

onions, chopped

butter

garlic cloves, crushed

1kg packet lean minced beef

tbsp Madras curry paste

herbs

cloves

allspice berries

tbsp peach or mango chutney

tbsp sultana

bay leaves

full-cream milk

eggs

Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.

Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

No one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Serve the chakalaka with grilled meats or fish, stews, rice...anything.

Chakalaka Recipe (Spicy Vegetable Relish)

canola oil

yellow onion, finely diced

garlic cloves,

Jalapeño,

ginger

turmeric

cumin

coriander

kosher salt,

red bell pepper, stemmed, seeded, and finely diced

yellow bell pepper, stemmed, seeded, and finely diced

carrots,

green cabbage, finely chopped (about 3 cups)

tomatoes

white vinegar lemon juice

Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. And if you ask anyone who makes the best version, they will likely name their own mother or grandmother. Here is our version, full of vegetables and spices. It’s akin to giardiniera (the Italian mix of pickled vegetables that includes cauliflower and carrots) and also to English piccalilli relish, whose roots are in South Asian pickled vegetables, which is to say that cultures all across the world have some version of preserved vegetables that enhance many meals. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything. It’s particularly delicious with grilled sausages or tucked into a grilled cheese sandwich.

Epicurious

Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. Reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.

This is delicious – vibrant with spices, with a sweet note from the sugar and raisins. Perfect with our Bobotie recipe

Yellow rice

basmati rice

sugar

tsp ground cinnamon or 1⁄2 cinnamon stick

cardamom pods

under 1 tsp ground turmeric

tbsp raisin

Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.

Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

South African Pannekoek are a traditional Afrikaans breakfast treat or dessert. Enjoy these thin pancakes with a sprinkle of cinnamon sugar and a drizzle of lemon juice.

South African Pannekoek

(50 grams) granulated white sugar

(8 grams) cinnamon

(715 milliliters) ice cold water

(115 milliliters) vegetable oil, plus another 2 tablespoons (30 milliliters)

(2.84 grams) salt

(300 grams) all-purpose flour

Cinnamon sugar (recipe follows)

Lemon

In a small bowl, combine sugar and cinnamon. With...

In a small bowl, combine sugar and cinnamon. With a small whisk or fork, mix together until evenly distributed. Set aside, or store in a jar or other airtight container for later use.

In a medium bowl, whisk together eggs, water and 1/2...

In a medium bowl, whisk together eggs, water and 1/2 cup oil.

In a large bowl, sift flour and salt...

In a large bowl, sift flour and salt to get out any clumps. Make a well (a hole) in the center of the flour mixture. Pour egg mixture into the well in a steady stream, whisking together as you pour. Mix until well combined; batter will be very runny. Let stand for 30 minutes to 1 hour.

In a frying pan, heat 2 tablespoons oil...

In a frying pan, heat 2 tablespoons oil on high heat. Do not leave pan unattended. When the oil starts to smoke, remove immediately from the burner and cool down. Pour off the excess oil and use a paper towel to wipe out the pan. This "seasons" your pan and keeps the pannekoek from sticking.

Reheat the frying pan on medium-high heat. Spoon...

Reheat the frying pan on medium-high heat. Spoon in the batter, allowing a thin layer to coat the bottom of the pan. When bubbles form on top and the pancake pulls away from the sides of the pan, use a spatula and flip the pancake. It is done when the pancake firms up and has browned slightly. Transfer to a plate.

Sprinkle cinnamon over the center of a pannekoek,...

Sprinkle cinnamon over the center of a pannekoek, then roll into a narrow roll. Place on a serving dish, lining up the pancakes as you go.

Repeat steps 4 and 5 until you're out...

Repeat steps 4 and 5 until you're out of batter. If needed, keep pancakes warm under some foil in a 175-degree preheated oven until serving.

Sprinkle more cinnamon sugar over the rolled pannekoek....

Sprinkle more cinnamon sugar over the rolled pannekoek. Drizzle with fresh lemon juice just before serving.

Piri-piri sauce

- 8 fresh bird's eye chillies

garlic

g extra virgin olive oil

paprika

oregano

lemon juice

Place chillies, garlic and bay leaves into mixing bowl and roast 5 min/100°C/speed 2, without measuring cup.

Add oil, paprika, oregano and lemon juice and cook 2 min/100°C/speed 2, then blend 1 min/speed 4-9, increasing speed gradually from speed 4 to speed 9. Use as desired or transfer into a sealable container and place into refrigerator until ready to use (see Tips).

Top 6 south africa recipes from across the web

The most viewed south africa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bobotie

Chakalaka Recipe (Spicy Vegetable R...

Yellow rice

South African Pannekoek

Piri-piri sauce

South African Koeksisters recipe

Top 6 south africa recipes from across the web

The most viewed south africa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bobotie

Chakalaka Recipe (Spicy Vegetable R...

Yellow rice

South African Pannekoek

Piri-piri sauce

South African Koeksisters recipe

The most viewed south africa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine