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Here are some SA recipes from the swap.

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Joined: Dec 23, 2005

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Posted to Thread #17633 at 8:25 am on Feb 7, 2010

A number of recipes have been posted here that are African, but not all are South African. Here are a few that I think are South African.

African guinea hens

I make this every so often with the wonderful game birds raised on
island..............

AFRICAN GUINEA HENS
(Guinea)
Yield: 8 half hens
Try this recipe with Rock Cornish game hens.
They are most compatible with the sweet
potatoes and bananas. If game hens are not
available use chicken.

In a 6-quart heavy pan:

Saute: 1/2 cup ONIONS chopped coarsely

2 cloves GARLIC, minced, in
1/2 Ib. BUTTER or OIL.
Sprinkle: 4 2 1/2-lb. GUINEA HENS or any
game hens cut in 8 to 12 pieces each with

SALT, CAYENNE PEPPER, and PAPRIKA.
Saute on all sides until golden brown.

Add: 2 cups CHICKEN STOCK or WATER

2 BAY LEAVES
TOMATOES, cut in tiny wedges
4 large SWEET POTATOES, peeled and cut in 1-
inch chunks (I use the orange ones)

4 FIRM BANANAS, peeled and cut in 1-inch
chunks (plantains may be used if available).
Correct the Seasonings It may need a few
drops of Tabasco.

Cook: 2 cups WHITE RICE in

4 to 5 cups BOILING SALTED WATER until
tender.
Serve the African fowl over the rice.
joanie




Banana and Coconut Soup

You could add the game hens to this.

Sounds intriguing!


BANANA and COCONUT SOUP
A different but intriguing African Recipe for Soup

When Bananas are used in the place of, or together with, other vegetables, they can be used in almost any way that potatoes can be used.
This African recipe for Banana and Coconut Soup highlights this and produces a very tasty easily prepared soup.

In making this soup please ensure that you use GREEN BANANAS if you are not going to use plantains

INGREDIENTS

12 green bananas or plantains
2 cups chicken stock
2 cups coconut milk
1 cup coconut cream
1 small onion
1/2 hot pepper
METHOD

Peel and grate the bananas or preferably puree in a blender
Mix with the chicken stock and pass through a fine mesh sieve
Peel the onion and chop finely
Seed the pepper and chop finely
Saute the onion and pepper until the onion becomes translucent.
Add all the ingredients together and heat but do not allow to boil.

Serve piping hot with croutons.
The banana soup may be decorated with fresh parsley.
http://www.africhef.com/Banana-Coconut-Soup-Recipe.html

http://www.africhef.com/index.html
lisa in la





Crunchies

HI Barb-b I love 'crunchies' as we call these...Recipe inside......yes, golden syrup is a.... must. Now in SA we make them with "Jungle" oats but here I make them with Quaker....but not the instant kind, OLD-fashioned is what I use.

"Flapjacks" are really yummy too...they look like the American version of a pancake....generally made smaller and made on a flat griddle...which is not....

A griddle cake, which are in fact much like the English muffins you get in the States....so confusing...

Here is our recipe for crunchies/flapjacks...
We press them into a tin and then cut into squares when just out of the oven and then when they are cool get them out of the tin.....

I may just make some this week-end....OH YUmmy!

Crunchies

250g butter (or marge)
1TBL golden Syrup
1tsp Bicarb
1 cup coconut (dessicated)
1 cup flour (all purpose or cake)
1 cup sugar (normal granulated not icing or castor)
2 cups oats

Bring butter and syrup to the boil and then add bi-carb off the heat.
Mix all the dry ingredients in a bowl and then add the syrup mixture to the dry. Stir well and press into a buttered pan.
Bake at 150* for 15 mins (they should be just lightly golden. Be careful not to over bake.
Cut into squares while hot but allow to cool in the pan. When almost cool turn out onto rack to cool and crispen.

joanietoo
http://www.finerkitchens.com/swap/forum1/90099_HI_Barb-b___I_love_crunchies_as_we_call_theseRecipe_insideyes_golden_syrup_is







melk tert

Melk Tert

This pie is traditionally served at barbecues and get-togethers in South Africa. It is similar to vanilla cream pie, but has a cookie-like crust and a double-cooked vanilla custard filling. To save egg whites, freeze in extra ice cube trays, then thaw as needed for recipes. Wash ice cube trays well before using again for ice.

Pastry

cup cold butter
cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
3 tablespoons cold water

Custard

4 cups whole milk
4 large egg yolks
cup sugar
? cup cornstarch
3 tablespoons butter
1 teaspoon vanilla extract
Pinch ground nutmeg
Pinch salt

Cinnamon sugar



1. Preheat the oven to 350.

2. Pastry: In a large bowl, cut the cold butter into thin slices
with a serrated knife. Use a mixer to cream the butter and
sugar, then beat in egg.

3. Sift the flour, baking powder and salt into butter mixture;
beat on low speed to form soft crumbs. Sprinkle with cold
water and use a fork to form a soft dough.

4. Divide dough in half then press evenly into two 9-inch tart
pans with removable bases. Keep pressing as thin as possible,
crust will rise slightly.

5. Custard: In a large bowl, whisk milk, yolks, sugar and
cornstarch. Strain through a large sieve into a 3-quart
saucepan. Whisk constantly over medium heat until
thickened and large bubbles form on the surface.

6. Remove from heat and whisk in butter, vanilla, nutmeg and
salt. Pour half the custard into each prepared crust and
sprinkle with cinnamon sugar.

7. Bake in preheated 350 oven for 20 minutes. Refrigerate 2
hours, then remove tarts from pans by using a long sharp
knife to separate removable metal base from crust.

Makes 8 servings




http://www.seasonedwithlove.com/melk_tert_printable.htm

rvb
http://www.finerkitchens.com/swap/forum1/90329_melk_tert


That looks a good recipe RVB...with a sort of shortbread crust...one can make it in puff pastry too.

Melk Tert in puff pastry crusts are usually found at the farm stalls and country homes...while the shortbread crusts are found in homes in the suburbs.

We were surrounded by farmers holiday homes at Cape Aguhlas and the best melk terts were made by the ou tannies (old aunties) who started the pastry making at 3 am (that is when we headed out to fish from the outer banks) because it was cooler then. All made the old fashioned way by hand, so time consumming BUT OH!!!! to die for.
joanietoo


Joe, I hope this helps!


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