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Bobotie

Ingredients

  • 1 lb cooked mince (ground beef - with onion in oil or butter, salt and pepper and one tablespoon tomato paste for flavor - parsley)
  • 1 big onion
  • 1 tablespoon butter
  • 1 slice bread soaked in milk
  • 1 tablespoon curry (paste or powder - I use paste)
  • 1/4 cup coconut (not sweet) or almonds
  • Juice of one lemon
  • 2 tablespoons vinegar
  • 1 tablespoon Apricot jam or 1 dessert spoon honey
  • 3 cups milk
  • 3 eggs

Instructions

Fry the onions in butter and add curry - allow to become darker. Beat the eggs and milk together. Add lemon juice into curry then Apricot jam, coconut, bread & vinegar. Add mince beef and one third of milk & egg mixture. Bake for ten minutes in pyrex dish uncovered at 325 F. Then pour over the balance of milk & egg mixture and leave in oven until brown.

Submitted by Casey and Amy , Massachusetts 2004



Chakalaka


  • Sauté 1 large diced onion and 2 diced green peppers in 1/2 C vegetable oil
  • Add 4 large peeled and grated carrots, fresh coriander and 1 can beans in ketchup (baked beans)
  • Optional: add a bag of mixed frozen vegetables or cut-up fresh cauliflower
  • add 1 C chicken or vegetable stock, or more if needed to keep the mixture from sticking to the pot
  • Cook 15 minutes
  • add 4 teaspoons curry powder and cook another 15 minutes.
  • Can be stored in the refrigerator for at least a week.

Serve with Mealie Pap (Corn meal Pudding)
Mealie Pap Ingredients

  • 2 C water
  • 1 teaspoon salt
  • 3 C maize meal
  • 1 Tablespoon margarine

Instructions

  1. Bring the water to the boil. Slowly add the maize meal until it forms a pyramid in the middle of the saucepan .
  2. Put on the lid and allow to simmer until a "skin" has formed around the maize meal.
  3. Stir with a fork till fine and crumbly. Put the lid back on and simmer over LOW heat until done.
  4. Stir occasionally to break the lumps, about 30 - 40 minutes.

submitted by Princess, staff member at Mvaba High School, Inanda, South Africa



Chicken Breyani


  • large chicken-cut into pieces
  • 1 cup breyani dhall (Lentils)
  • 4-6 potatoes
  • 3-4 cups rice
  • 7-8 medium tomatoes
  • few green chillies
  • 1 large onion
  • 1-2 tblesp chilli powder
  • 1-2 tsp tumeric powder
  • 1 tsp jeera powder
  • 1 tsp cummin powder
  • 1 tsp cinnamon powder
  • 2-3 bay leaves
  • 125ml oil (1/2 C)
  • 1 tsp ginger -crushed
  • 1 tsp garlic -crushed
  • egg yellow food colouring
  • herbs-eg thyme,mint etc-
  • salt to taste
  • cubed pieces of butter

Instructions

Half cook the rice. add few drops food colouring{3/4 drops} Boil breyani dhall{lentils} till soft make the chutney-add half cup oil to large pan-when hot-add onions and green chillies-when brown-add chilli power, tumeric, jeera, cummin, cinnamon, and bayleaves then add the grated tomatoes and ginger and garlic salt and let it cook for about 15-20 min till water evapourates. Add some food colouring to potatoes and roast. Add salt to chicken and fry pieces in shallow oil. Then when all is ready -make the layers for your breyani:

Steps

  1. rice(half of the quantity)
  2. chutney-pour over the rice
  3. place pieces of fried chicken on top
  4. cover with breyani dhall
  5. place potatoes all around
  6. add balance of rice
  7. place cubed butter all around top
  8. returned to stove and cook for 15 minutes on low
  9. heat-test rice-when rice is soft-remove from heat.

Serve hot with salads-green or carrot.

Submitted by Elizabeth, South Africa, au pair in Massachusetts 2004



Chicken Curry

Ingredients

  • 1 whole chicken [medium] cut into pieces
  • 2/3 large potatoes-cut into halves-or fours
  • 1 small tomato-chopped into small pieces
  • 1 small onions-chopped
  • 1 tsp cumin powder
  • 1/2 tsp cinnamon powder or 2/3 cinnamon sticks
  • 2 bay leaves
  • 1 tablespoon curry powder
  • 1 tsp tumeric powder
  • 125 ml (1/2 C) oil
  • 250 ml water (1 C) {add more if needed}
  • 1 tablespoon salt-or add accordingly
  • fresh corriander for dressing.

Instructions

  1. Heat oil in large pot.
  2. add onions, cummin powder, cinnamon, bayleaves. fry until onions are golden brown.
  3. Add curry powder, tumeric powder, potatoes and chicken pieces. Mix well.
  4. Add water and allow to cook.
  5. curry is ready when potatoes are cooked and curry has thickened. sprinkle chopped corriander on top of curry.
  6. Remove from heat and set aside-

Serve hot with rice {eg.basmati} and salad.
serve with Mealie Pap (Cornmeal Pudding)

Submitted by Elizabeth , South African au pair, Massachusetts 2004



Koeksisters

Syrup

  • 250 ml (1 cup) water
  • 625 ml (2 1/2 cups) white sugar
  • 12.5 ml (2 1/2 tsp.) lemon juice
  • 5 ml (1 tsp.) vanilla essence

Dough

  • 375 ml (1 1/2 cups) cake flour
  • 22 ml (4 1/2 tsp.) baking powder
  • 1 ml (pinch) salt
  • 20 g butter
  • 150 ml (1/2 Cup + 1 Tablespoon) milk
  • 750 ml (3 cups) canola oil

Method

  1. Put the water and sugar in a pot and bring to boil on low heat. Stir frequently until the sugar is completely dissolved. Boil for 7 minutes. Remove the pot from the stove and stir in the lemon juice and vanilla essence. Put the pot aside.
  2. Mix the flour, salt, and baking powder thoroughly in a mixing bowl. Break the butter into small pieces and add to the flour mixture. Add the milk. Mix well until a dough is formed.
  3. Roll the dough out to a thickness of 5 mm (1/4 in.). Cut the dough into thin ( 10 mm or 1/2 in.) strips. Take 3 strips and join their ends on one side. Braid the strips to desired koeksister length and join the other ends.
  4. Heat the oil in a pot until fairly hot. Put about 3 koeksisters at a time in the oil and fry them on both sides until they get a golden-brown color. As you remove the koeksisters from the oil, place them directly into the syrup. Allow the koeksisters to absorb the syrup thoroughly. Remove the koeksisters from the syrup and allow the excess syrup to drip off. Place them in the refrigerator. Try to eat a few before the family gets home because once they get stuck into them, you "ain't gonna get none".

Submitted by Casey and Amy, Massachusetts 2004



Melktert

(makes 2 tarts)

Pastry

  • 2 cups Flour
  • 1/2 cup Sugar
  • 125g (4 oz or 1/2 C) Margarine
  • 1 Egg
  • Salt
  • 2 tsp Baking Powder

Cream margarine and sugar. Add egg, flour, baking powder and salt. Mix well, and press into 2 pie dishes. Bake for 10 minutes at 320 F (160 C). (Or buy two readymade pie bases - preferrably the shortbread type.)

Filling

  • 4 cups Milk
  • 2 tbsp Margarine
  • 2 1/2 tbsp Flour
  • 1 cup Sugar
  • 1 tbsp Cornflour
  • 2 Eggs
  • 1 tsp Vanilla Essence

Boil milk and margarine. Mix the rest of ingredients into a smooth paste in a bowl and add to boiling milk. Return to heat and stir until thick (about 5 minutes). Pour into shells and sprinkle with cinnamon. Put in the fridge.

Submitted by Casey and Amy, Massachusetts 2004

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