Some cosmetic changes in preparation for larger site changes in the works.
Here are some SA recipes from the swap.
Joined: Dec 23, 2005
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
AFRICAN GUINEA HENS
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
Serve the African fowl over the rice.
Banana and Coconut Soup
You could add the game hens to this.
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
12 green bananas or plantains
2 cups chicken stock
2 cups coconut milk
1 cup coconut cream
1 small onion
1/2 hot pepper
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.
lisa in la
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!
250g butter (or marge)
1TBL golden Syrup
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.
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.
½ cup cold butter
½ cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
3 tablespoons cold water
4 cups whole milk
4 large egg yolks
¾ cup sugar
? cup cornstarch
3 tablespoons butter
1 teaspoon vanilla extract
Pinch ground nutmeg
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
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.
Joe, I hope this helps!
Other messages in this thread:
- 17633. ISO Joanie, I've just been asked to cook for a wine tasting featuring South African wines! - Joe - 2:49pm on 02/06/10 (9)
- My two cents--I especially love SA Sauvingon Blanc [NT] - charlie - 3:58pm on 02/06/10
- Especially the Durbanville one. Wolf Trap red meritage. Goats Do Roam red and rose'. [NT] - Nan - 4:31pm on 02/06/10
- Time for you to go out and bag an elephant for the Pachyderm Ragu recipe you've been saving! Mmmmm - Steve2 in LA - 5:12pm on 02/06/10
- wine tasting - joanietoo - 5:28pm on 02/06/10
- Whenever you get back is plenty soon. I'm wondering about the braii, or however it is you spell it, - Joe - 6:01pm on 02/06/10
- Two recipes for Bobotie -- from Liz in Pretoria and another from Lana/FL - PatBastrop - 9:12pm on 02/06/10
- Recently had a bottle of Riesling from Thelema Estate -- wonderful! [NT] - PatBastrop - 5:38pm on 02/06/10
- From my SA friends - bobotie with all the accompaniments - Music City Missy - 10:50pm on 02/06/10
- Here are some SA recipes from the swap. - KC_ - 8:25am on 02/07/10