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Traditional South African Recipes
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Pampoen Koekies (pumpkin fritters)
Souskluitjies (dumplings in sauce)
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Ingredients
- 500 grams puff pastry
- 7 milligrams butter
- 1 milligram salt
- 1 stick cinnamon
- 750 milliliters boiling milk
- 10 milligrams custard powder
- 15 milligrams corn flour
- 15 milligrams cake flour
- 25 milliliters cold milk
- 125 milligrams sugar
- 4 large eggs, separate out yolks
- 2 milliliters almond extract
- cinnamon sugar
Method
Line the bottoms and sides of 2 pie plates with the puff pastry and make a raised edge for each.
To make the filling, add the butter, salt and cinnamon to the boiling milk. Mix the custard powder , cornflour and cake flour to a paste with the cold milk. Stir in a little of the milk mixture. Stir the custard mixture into the hot milk, add 50 ml of the sugar and bring to the boil, stirring continuously. Remove from the stove when it has thickened and discard the cinnamon. Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and stir in a little of the custard mixture. Stir the yolks into the custard mixture, then add the almond extract. Carefully fold in the egg whites.
Pour the mixture into the pastry cases and bake at 200 C for approximately 10 minutes. Lower the temperature to 180 C and bake for a further 10-15 minutes, or until the filling has set. Cool slightly and sprinkle the tart with cinnamon sugar.
Ingredients
- 2 medium butternuts
- 1 apple
- 2 medium onions
- 50g butter/margarine (4T)
- 7 ml medium curry powder (1 ¼ t)
- 40 g cake flour (4 T)
- pinch of ground nutmeg
- 2 chicken stock cubes
- 750 ml boiling water (3 c)
- 500 ml milk (2 c)
- 7 ml salt (1 ½ t)
Method
Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly. In a large saucepan, saute the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while. Add the flour and nutmeg and stir-fry lightly.
Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally. Puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.
Each bowl of soup may be garnished with a teaspoon of cream and a little finely chopped parsley. For an interesting variation, replace the nutmeg with a little finely grated orange rind and add a few shreds of orange rind to the garnish.
Makes 2 liters (8 cups) of soup.
Ingredients
For the syrup:
- 1kg sugar
- 500ml (2 cups) water
- 2 pieces fresh green ginger (each 5cm), peeled and crushed
- 2ml (½ teaspoon) cream of tartar
- Pinch of salt
- Grated rind and juice of ½ lemon
For the dough:
- 500g flour
- 2ml (½ teaspoon) salt
- 30ml (2 tablespoons) baking powder
- 55g butter, grated
- 1 egg
- 250-375ml (1-1½ cups) milk or water
Method
To make the syrup, put all the ingredients in a saucepan. Heat (stirring) until the sugar has completely dissolved. Cover the mixture and boil for 1 minute. Remove the saucepan lid and boil the syrup for a further 5 minutes, but do not stir it. Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or overnight.
To make the dough, sieve together the dry ingredients and rub in the grated butter with your fingertips, or cut it in with a pastry cutter. Beat the egg, add 250ml (1 cup) of the milk or water and mix lightly with the dry ingredients to a soft dough. Add more milk or water if the dough is too stiff. Knead well until small bubbles form under the surface of the dough. Cover with a damp cloth and allow to stand for 30 minutes –1 hour.
Roll out the dough to a thickness of 1 cm, then form koeksisters in either of the following ways:
Cut strips 1 cm wide and twist 2 strips together, or plait 3 strips together, cutting the twisted, or plaited lengths at 8cm intervals and pinching the ends together.
Alternatively, cut the dough into 8cm x 4cm pieces. Cut 2 vertical slits in each piece, reaching to 1cm from the end. Plait the 3 strips that have been formed and pinch together the loose ends.
Heat 7-8cm deep oil to 180-190°C – a cube of bread should turn golden-brown in a minute. Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over with a fork and fry until golden-brown on the other side.
Remove the koeksisters with a lifter or slotted spoon, drain them for a moment on paper towel and then plunge them into the cold syrup for 1-2 minutes. Stand the container of syrup in a bowel of ice so that the syrup will stay cold. Remove the koeksisters from the syrup with a lifter or slotted spoon, allowing the excess syrup to flow back into the basin, then drain them slightly on a wire rack.
Ingredients
- 250ml (1cup) cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 125 milk
- 125 ml oil for frying
Method
Sift flour, baking powder and salt together. beat egg separately and add to flour. Add milk and mix until smooth heat oil in frying pan and drop a tablespoon of the mixture into oil.
Don't make more than four at a time.
Fry for two to three minutes on one side, then turn and fry for one minute on other side. Serve hot.
Ingredients
- 4 medium tomatoes
- 2 large onions
- 30 ml sunflower oil (2 T)
- 1 kg minced beef
- 50 g oats (½ c)
- 125 ml milk (½ c)
- 30 ml brown vinegar (2 T)
- 15 ml Worcestershire sauce (1 T)
- 10 ml salt (2 t)
- 1 ml pepper (¼ t)
- 125 ml water (½ c)
- 30 ml cream of tomato soup powder (2 T)
Method
Preheat the oven to 180 °C. Peel the tomatoes and onions and chop roughly. Braise in the sunflower oil until soft. Mix half of the tomato and onion mixture lightly with the minced beef and the oats. Add the milk, brown vinegar, Worcestershire sauce, salt and pepper and mix together well.
Shape frikkadels into large round balls from the mixture and place them quite close together in a shallow, ovenproof dish with a volume of about 2,5 litres. Mix the water and soup powder and pour it over the frikkadels. Cover the dish. Bake for an hour. Spoon the remaining tomato and onion mixture over the frikkadels.
Makes 14 large frikkadels
Ingredients
- 2kg skinless chicken thighs or breasts
- 3 large grated onions
- 5 skinless tomatoes
- 1 large tin tomato paste
- 4 heaped teaspoons masala
- 3 bay leaves
- 2 dessert spoons crushed garlic
- 1 table spoon coriander
- 1 teaspoon fennel
- 2 large sticks cinnamon
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 litre red wine
- 6 Large potatoes cut in half
Method
Sauté your onions and garlic until soft, then add the spices and let simmer for a couple of minutes. Add tomatoes and tomato paste together with some red wine – simmer for about 5 minutes.
Add chicken pieces and potatoes with a little more wine. Place the lid on your potjie, simmer on a low heat for about 45 minutes, checking the liquid level regularly, adding more red wine when needed. About 15 minutes before you are ready to eat add sugar to taste.
Serve on a bed of rice, cooked together with mustard seeds, turmeric and onion flakes for added flavor.
Ingredients
- 750g x 2 cubed lamb
- 4-5 sweet potatoes peeled and cut in large chunks
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander seed
- 1 teaspoon chillie jam
- 2 teaspoons garam masala
- 1cm ginger peeled and grated
- 6 garlic cloves crushed
- 2 bay leaves
- 1/4 ground turmeric
- 1 tablespoon oil
- 2 onions chopped
- 800g tin peeled tomatoes
Method
Liquidize the tin peeled tomatoes in the food processor. Fry the onions in the oil remove the onions. Use the same pot to dry fry the herbs and spices for a moment. Add the onions and the liquidized tomatoes. Add the meat bring to boil. Cook for 1 hour on the stove top with the lid on the pot. If to dry you can add half a cup of water. Add sweet potatoes cook for another hour or till sweet potatoes are tender. The sweet potato thickens the sauce. Eat and enjoy.
Ingredients
- 2 large oxtails, cut into joints
- 1/3 cup cooking oil
- 2 large onions, sliced into fairly thick rounds
- 6 bay leaves
- 4 chopped cloves of garlic
- 4 large carrots, scraped and cut into chunky wheels
- the juice of one lemon
- 6 cloves
- a good grind of black pepper
- a dash of Worcester sauce
- salt
- 6 potatoes, peeled and halved
- 1/3 cup of brandy
- water to cover
Method
Heat the oil in the potjie, then brown the meat quickly over high heat with the onion. Add bay leaves, garlic, cloves, lemon juice, salt, pepper, Worcestershire sauce and carrots. Add enough water barely to cover.
Let it simmer away very slowly for four hours, then add the potatoes and the brandy and let it simmer until the potatoes are done and the meat is fall-off-the-bone tender.
Serve with rice.
Ingredients
- 1 kg minced lamb
- 125ml milk
- 1 thick slice of white bread, crust removed and soaked in milk
- 2 roughly chopped onions butter
- Salt
- 1 tablespoon of curry powder
- 1 chili, finely chopped (optional only if you like your food hot)
- ½ cup vinegar
- 1 tablespoon of lemon juice
- 1 teaspoon of brown sugar
- 1 tablespoon of chutney
- 8 -10 crushed almonds (optional)
- 3 eggs
- 1 clove of garlic, crushed and finely chopped
- 6 bay leaves
- 1 orange, sliced in wheels
- 1 lemon, sliced in wheels
- Oil for cooking
Method
Heat the oil in frying pan and add the garlic, onion and curry power. Cook over medium heat for three minutes, then add the mince meat. Fry until the meat is almost done, then using your hands, squeeze the milk from the bread. Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince. Fry for a minute or so and then remove from heat.
Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom. Now scoop the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes. If you are using almonds, push them into the mince. Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish. Place the dish uncovered in the oven and cook for about 30 minutesat 160 deg Celsius.
Serve hot with yellow rice.
Ingredients
- 2 kg carrots
- 1 kg onions
- 1 litre white vinegar (4 c)
- 800 g sugar (4 c)
- 150 g seedless raisins (1 c)
- 15 ml salt (1 T)
- 5 ml whole cloves (1 t)
- 5 ml black peppercorns (1 t)
- 50 ml cornflour (3 T)
- 50 ml curry powder (3 T)
Method
Peel the carrots and slice thinly. Cover the slices with water and boil till just soft. Peel and halve the onions. Slice thinly. Cover the onions with boiling water and leave to stand for 15 minutes. Drain the carrots and onions. Add the white vinegar, sugar, raisins, salt, cloves and black peppercorns to the vegetables and bring to the boil.
Mix the corn flour and curry powder with 250 ml (1 c) water. Add the curry mixture to the carrot mixture and boil for about 10 minutes. Stir occasionally. Spoon the hot curried carrots into clean hot jars and seal immediately.
Ingredients:
- 500g self-raising flour
- 1 packet ox-tail soup powder
- 1ml salt
- 1ml cayenne pepper
- 125ml grated Cheddar cheese
- 500ml buttermilk
Method:
Mix all the ingredients and scoop into a greased flat-bottomed pot or a greased bread pan.
Bake for one hour between coals or for 45 minutes in a pre-heated oven at 180°C.
Tomato and Mutton bredie recipe
Ingredients
- 2 lb mutton shoulder (may substitute with beef shoulder]
- 1½ cups water
- 6 ripe red tomatoes
- 70g can tomato paste
- 3 potatoes
- 3 cloves garlic
- 2 onions
- 1 chicken stock cube
- 2 Tbsp oil
- 1 Tbsp butter
- 1 Tbsp potato flour
- 2 tsp sea salt
- 1 tsp sugar
- 1 tsp mixed herbs
- ½ tsp freshly ground black pepper
- ½ tsp paprika
- ¼ tsp chili powder
Method
Cut the meat into 1 to 1 ½ inch cubes
Peel and dice the potatoes.
Peel and crush the cloves of garlic.
Peel and chop the onions.
Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors.
Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside.
Season the browned meat with salt and pepper.
Sauté the onions in the remaining oil until golden, soft and translucent
Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock.
Bring to a slow boil.
Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours.
Add the cubed potatoes and continue simmering for another ½ hour.
Thicken the gravy with a little potato flour mixed with water.
Prepare a day in advance and leave to mature in the refrigerator.
Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.
Hertzog cookies or hertzoggies
The Cookie Pastry:
Ingredients
- 1 lb self-raising flour
- 4 Tbsp sugar
- 2 Tbsp margarine
- 3 egg yolks
- milk or water (as required)
- 1 tsp vanilla essence
- ¼ tsp salt
Method
Beat the margarine and sugar together in a bowl to a light and creamy consistency
Stir in the egg yolks and vanilla essence, taking care to blend well.
Sift the flour and the salt into the mixture, ensuring that it is thoroughly mixed.
Stir in enough milk or water so that a fairly stiff dough is forme
Place the dough on a floured surface and roll out to a ¼ inch thickness. Cut into rounds with a cookie cutter. Line a greased patty tin with the rounds of dough.
The Cookie filling:
Ingredients
- 3 egg whites, stiffly beaten
- 2 cups desiccated coconut
- 1 cup sugar
- apricot jam
Method
Gradually add the sugar to the beaten egg whites, beating well to blend.
Fold the coconut into the mixture and mix well.
Place a little apricot jam in the center of the rounds in the patties and spoon some of the coconut mixture over the jam.
Bake in the oven at 400o F for approximately 15 minutes. The pastry should be a light golden color.
Leave to cool slightly in the patty tin and then place on a rack and let the cookies cool completely.
Makes approximately 60 cookies.
Ingredients
- 4 c cooked mashed pumpkin
- 2 eggs
- 1 c flour
- pinch of salt
- 1 teaspoon baking powder
- 30 ml (2 tablespoons) heaped of sugar
Method
Combine all ingredients, making a soft batter and fry spoonfulls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar or caramelsauce.
Cinnamon sugar
Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle over pancakes as much as desires and keep rest in bottle for later use.
Caramel sauce
250 ml sugar
500 ml water
500 ml milk
30 ml margarine
20 ml cornstarched mixed to a paste with water
Cook together and add one teaspoon karamelessence before serving over pumpkin fritters.
Souskluitjies (dumplings in sauce)
Ingredients
- 120 g cake flour
- 10 ml baking powder
- 2 ml salt
- 15 g butter
- 1 egg
- 125 ml milk
- butter and cinnamon sugar to serve with
Method
Sift the dry indredients together and mix in the butter with vingers till it resembles breadcrumbs. Mix egg and milk and add to above. Boil water (must be about 3 cm deep) with a pinch of salt in a casserole with a lid. Use a teaspoon dipped in boiling water to put spoonfulls of the dough into the boiling water. Cover with tight fitting lid and cook slowly for 10 minutes. Remove from heat, pour into a serving bowl and put dots of butter on top. Sprinkle a lot of cinnamon sugar over and serve with vanilla custard.
Ingredients
- 1 packet of Tennis Biscuites
- 1 carton of whipped cream
- 1 tin caramel condensed milk
- 2 peppermint crips
Method
Crush biscuits in blender - adding 2 tablespoons of butter to the blender.
Line tart dish with the crushed biscuits.
Fold most if the cream into the caramel condensed milk - add 1 of the crushed peppermint crips.
Pour the mixture into the lined tart dish.
finish off with the leftover cream - and last pepprmint crisp.
Refridgerate until set.
