CUISINE OF SOUTH AFRICA (AFRIQUE DU SUD) |
Ajouter
une
recette
(Add a recipe) |
|
|
|
Biltong (beef jerky)
- Salting mixture:
- 1 lb salt 2 oz sugar
- 1
oz saltpeter pepper and chili spices
Cut strips of meat following the
grain of muscle. Make strips 2 inches wide and 1 inch thick. Best made during
cool dry weather if possible. Salt the meat by rubbing the mixture in well and
leave in the basin of salt mixture overnight.
Dip a cloth in vinegar, wring dry
and whip the meat well. Hang the strips of meat in a cool, dry, well ventilated
place until dry. You can also hang the meat on an oven rack placed in the top
slot of the oven. Dry the meat on low heat.
|
|
Bobotie (curried meat loaf)
- 2 sl Stale white bread, crusts removed
- Water
- 30 ml Sunflower oil
- 1 Onion, thinly sliced
- 2 ml Ground cloves
- 5 ml Crushed garlic
- Salt
- 10 ml Curry powder
- 5 ml Borrie (turmeric)
- 500 g Steak mince
- 2 Eggs
- 30 ml Hot water
- 20 ml Lemon juice
- 30 ml Sugar
- 4 Bay leaves for garnish
- Topping
- 1 Egg, lightly beaten
- 150 ml Milk
Soak bread in wter for 10 minutes, then
squeeze dry. Heat oil in a large frying pan and braise onion until golden, 5 -10
minuntes. Add cloves, garlic, salt, curry powder and borrie and simmer for 5
minutes. Add to mince with eggs, hot water, lemon juice and sugar and mix to
combine well.
Spoon mixture into a well-greased ovenproof dish and bake at 160
degrees centigrade for 40 minutes or until golden brown. Remove from oven.
Beat
egg and milk well and pour over bobotie. Add bay leave or lemon leaves and bake
a further 5-10 minutes at 180 degrees centigrade.
|
|
Cape curry powder
- 1 tb Cloves
- 2 tb Black peppercorns
- ½ c Coriander seeds
- 3 tb Cumin seeds
- 1 tb Fennel seeds
- 1 tb Black mustard seeds
- 3sm Dried hot red chilies piquins or santakas seeds and stems
removed
- ¼ c Ground cardamon
- ¼ c Turmeric
- 3 tb Ground fenugreek
- 1 tb Ground ginger
In a dry skillet, separately
toast the cloves, peppercorns, coriander, cumin, fennel and mustard seeds over
medium heat, taking care not to burn them.
Combine the toasted ingredients and
the chilies in a spice mill and grind to a fine powder. combine with the
remaining ingredients and mix until a uniform color is achieved.
|
|
Carrot sambal (grated carrot salad)
- 1 lb Carrots
- Salt
- ¼ c Red wine vinegar
- 1tb Fresh hot chiles; finely chopped
- 1 ts Sugar
Scrape and coarsely grate the carrots. Mix them together with
the salt in a large bowl and leave to stand at room temperature for about half
an hour.
Squeeze the carrots hard to remove any excess moisture. Combine the
vinegar, chilies and sugar in a bowl, stirring until the sugar is dissolved. Add
the carrots and stir until thoroughly mixed.
Place in a serving bowl and leave
to macerate at room temperature for a minimum of 15 minutes before serving. |
|
Gebraaide hoender (spiced roast chicken)
- 1 Chicken, cut up Salt
- 1 c Water
- 1 lb Potatoes, diced Oil
- 1 Onion, chopped finely Pinch ginger
- 1 Clove garlic, crushed
- ⅛ t Each of: turmeric fenugreek cumin fennel
allspice
Rub each piece of chicken with salt and
place the pieces in a skillet with 1 cup of water. Cover and simmer gently.
After 15 minutes, add the potatoes, a little oil if necessary, and the onion.
Add also the spices and the ginger and garlic. Now simmer for an additional 30
minutes. |
|
Green pea soup
- 1 Onion, chopped
- 2 tb Oil
- ½ ts Ginger, grated
- 6 Whole peppercorns, crushed
- 1 ts Turmeric
- 2 ts Coriander
- 2 ts Cumin
- 2 Chili peppers, crushed
- ½ ts Chili powder
- 4 Whole cloves
- 1 Stick cinnamon
- 2 Cardamom pods
- 2 c Green split peas, dried
- 2 Tomatoes, diced
- 5 c Stock
- 1 ts Garam masala
- 2 Shallots chopped (optional)
- Salt
In a large soup
pot, fry the onions in the oil until light brown. Stir in the spices & toss
in the peas & tomatoes. Stir again & cook for 5 minutes over moderate
heat. Add stock, bring to a boil, cover & simmer until the peas are tender
(at least an hour).
|
|
Kerrie-aartappels en uie (curried potatoes and onions)
- 3 c Potatoes; dice small
- 1 large Onion
- 4 tb Butter or margarine or oil
- 1 c Beef stock or water
- 1 tb Curry powder
- 1 tb Vinegar or lemon juice
- 1 tb Sugar
- 1 tb Flour
- Salt and pepper; to taste
Slice the onion and
saute in the butter until light brown. Add the potatoes and stir occasionally
until hot. Mix the dry ingredients together and add the stock and vinegar to
them; then add this mixture to the vegetables.
Cook and stir until the sauce is
thickened and then cook about 2 minutes more or until the potatoes are cooked
through. |
|
Lamb pilaf
- 1 c Dried apples
- ½ c Cried pitted prunes
- ⅓ c Chopped dried apricots
- ½ c Raisins
- ½ c Orange juice
- 1 c Hot water
- 1 lb Ground lean lamb
- ½ c Dry bread crumbs
- ¼ c Milk
- 1 md Egg, slightly beaten
- 1 ts Salt
- ½ ts Paprika
- ¼ c All-purpose flour
- Oil for deep-frying
- 1 md Onion, finely chopped
- 1 tb Curry powder
- 2 tb Red wine vinegar
- 1 tb Sugar
- 1 lb Banana
- ½ c Chopped dry-roasted peanuts
- 1 ts Tomato paste or ketchup
- Salt
- Hot cooked bulgar or hot cooked rice
In a large bowl,
combine apples, prunes, apricots, and raisins. Add orange juice and water. Let
stand at room temperature 1 to 2 hours.
In a large bowl, combine lamb, bread
crumbs, milk, egg, 1 teaspoon salt and paprika. Shape into 1-inch balls. Roll
meatballs in four. Shake off excess flour.
Pour oil for deep-frying into wok
until 1 1/2 inches deep in center. Heat oil at 350F. Fry meatballs, a few
at a time, in hot oil until lightly browned on all sides, 3 to 4 minutes. Drain
on paper towels; set aside. Pour all but 2 tablespoons oil from wok. Add onion;
stir-fry 1 minute. Reduce heat to low. Stir in curry powder until fragrant, 1 to
2 minutes.
Add soaked fruits and 1 cup of soaking liquid. Stir in vinegar and
sugar. Add cooked meatballs, pushing them down into liquid. Cover wok; simmer 20
minutes. Stir in tomato paste or ketchup. Stir until liquid thickens, 1 to
minutes. Add salt to taste.
Spoon bulgar or rice onto large platter. Top with
lamb mixture. Garnish with banana slices. Sprinkle with peanuts. |
|
Vegetable biryani
- 3 lg Onions, sliced
- 4 tb Ghee
- 6 Chili peppers, crushed into a paste
- 2 ts Cayenne
- 1 2" piece ginger
- 10 Garlic cloves
- ½ c Lentils, dried
- ½ lb Green peas, shelled
- ½ lb Carrots, chopped
- ½ lb Green beans, chopped
- 3 lg Tomatoes, chopped
- 6 Whole cloves
- 4" piece cinnamon stick
- 6 Cardamom pods, crushed
- 1 ts Turmeric
- 3 Sprigs mint, pounded
- ½ ts Dried mint
- 2 c Long grain white rice
- 6 lg Potatoes, chopped
- Salt
In a large, heavy skillet, fry the
onions in the ghee until golden. With a slotted spoon, remove 1/3 of the slices
& set aside. Add to the pot, the ginger, garlic & chili paste.
Fry for 5
or 6 minutes, stirring constantly. Add the lentils, peas, carrots & beans.
Reduce heat & cook for 15 minutes. Add more ghee if necessary.
Add tomatoes,
spices & mint Stir for 5 minutes. Pour in 1 c of very hot water, cover &
simmer until the vegetables are half-cooked. Add the rice, potatoes, salt &
another 4 to 5 c of hot water.
Cover & cook for 20 minutes or until the rice
is done & the water is absorbed. Garnish with the reserved onion slices. |
|
|